Saffron-Curry Roast Chicken
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!
  • 2Tbsp chicken bone brothor water, hot
  • 1/2tsp Kashmiri Saffron
  • 1large onionsweet if available, halved and sliced
  • 3-1/2-4pound roasting chickenfree range or pastured
  • 2Tbsp Gheeor Garlic Ghee
  • 1tsp curry powdermore or less, to taste
  • Himalayan pink salt
  • black peppercornsfreshly ground
  • 1 lemoncut into quarters
  • Several sprigs thymefresh leaves
  • 1/3cup orange juice
  1. Preheat oven to 400 degrees F.
  2. Crush the saffron threads between your fingers as you drop them into the hot chicken broth. Set aside on the counter.
  3. Put the onions in the bottom of a roasting pan. Set the chicken on top.
  4. 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.
  5. Stuff lemon and thyme sprigs inside the cavity.
  6. Add saffron broth to the orange juice; pour over chicken.
  7. 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.