Recipes
Main dishes
Roast chicken with schmaltz
Eat freelyA whole chicken rubbed with schmaltz, with lemon and garlic inside, roasted hot for crisp skin and juicy meat.
Made from MeatFats
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Ingredients
- 1.8 kg whole chicken
- 2 tsp salt about ½ tsp per 450 g of bird
- ½ tsp black pepper
- 2 tbsp schmaltz softened
- 1 lemon halved
- 1 head of garlic halved crosswise
- 4 thyme or rosemary sprigs
Method
- If you have time, salt the chicken inside and out and leave it uncovered in the fridge for 4 to 24 hours. Otherwise salt it just before roasting.
- Heat the oven to 425°F (220°C). Take the chicken out of the fridge 30 minutes ahead and pat it very dry.
- Rub the schmaltz over the skin and season with pepper, and with salt if it was not salted ahead.
- Put the lemon, garlic and herbs in the cavity. Tie the legs together and tuck the wing tips under.
- Set the chicken breast side up in a roasting pan or cast-iron skillet.
- Roast 60 to 80 minutes, until the thickest part of the thigh reads 175°F (80°C) and the breast 160 to 165°F (71 to 74°C). The juices should run clear.
- Rest on a board 15 minutes before carving, and spoon the pan juices over the meat.
Tips
- Plan on roughly 15 to 18 minutes per 450 g at this temperature.
- Keep the carcass for bone broth, and pour the pan fat into a jar: it is fresh schmaltz.
Cook poultry to 74°C (165°F) and ground meat to 71°C (160°F). Check every recipe against your own allergies.