This is a simple, flavorful recipe for roast chicken - an age-old comfort food. Feel free to play around with the amount of saffron, curry, ghee and seasonings you use. If you like it hot, a dash of cayenne added to the mix will do nicely. The pan juices make wonderful gravy and the chicken carcass makes delicious bone broth!
- 2 Tbsp chicken bone broth or water, hot
- 1/2 tsp Kashmiri Saffron
- 1 large onion sweet if available, halved and sliced
- 3-1/2-4 pound roasting chicken free range or pastured
- 2 Tbsp Ghee or Garlic Ghee
- 1 tsp curry powder more or less, to taste
- Himalayan pink salt
- black peppercorns freshly ground
- 1 lemon cut into quarters
- Several sprigs thyme fresh leaves
- 1/3 cup orange juice
- Preheat oven to 400 degrees F.
- Crush the saffron threads between your fingers as you drop them into the hot chicken broth. Set aside on the counter.
- Put the onions in the bottom of a roasting pan. Set the chicken on top.
- Melt ghee; mix with curry powder, salt and pepper. Brush or rub over the chicken including under the skin of the breasts, running fingers between meat and skin, being careful not to tear the skin.
- Stuff lemon and thyme sprigs inside the cavity.
- Add saffron broth to the orange juice; pour over chicken.
- Roast for 1½ hours, basting every 30 minutes. When done, the juices will run clear and the chicken will be beautifully browned. Let it rest for 10 minutes before carving.