November 10, 2012

Gin and Juice Roasted Sorrel Chicken

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.

Recipe: Gin and Juice Roasted Sorrel Chicken

This recipe features local produce from Echo Bend Farm and locally produced products from Echo Bend Farm and Food for Thought.


Farm fresh local chicken
Local gin and juice preserves
Local olive oil
Farm fresh local sorrel


Preheat oven to 400 degrees.

Wash and dry a three and a half pound roasting chicken inside and out. Place chicken in a glass roasting pan on an elevated rack. Sprinkle one quarter teaspoon salt and one eighth teaspoon pepper on chicken. Place chicken uncovered in oven and bake for sixty minutes.

Juice lemon, quarter lemon and reserve lemon quarters. In a small metal saucepan, heat one half cup gin and juice preserves, lemon juice and two tablespoon of olive oil over low heat.

Reduce oven to 375 degrees. Remove chicken from oven, baste chicken with half of sauce, fill chicken cavity with lemon quarters and cook for fifteen minutes.

Remove stems from one quarter cup sorrel, mince and stir sorrel into remaining sauce. Remove chicken from oven, turn off oven, baste chicken with remaining sauce and let chicken rest for twenty minutes in oven. Remove chicken from oven
and insert meat thermometer so that it does not touch the bone, but is in the deep section of the breast. The temperature of the meat thermometer should read between 175 and 180 degrees. Let the roasted chicken rest for ten minutes before serving.