Article

Roasted Chicken for Athletes

alison-marras-323022-unsplash

Eric Nystrom, career professional NHL player, father, husband and lover of Fourth & Heart grass fed ghee takes over my blog this week with his famous Roasted Chicken for Athletes recipe.

I met Eric on Instagram after he tagged us in a post. I followed up on him and we’ve been in touch ever since. He credits ghee to helping him not only cook, but to stay lean, energized and strong for his game and his life as a father. He loves using the Madagascar Vanilla Bean in his coffee, and uses the other flavors in his everyday cooking. He put down the butter stick and now the only stick he uses is on the ice. (Sorry, couldn’t resist) 

It’s not every athlete, father and husband whom spends a considerable amount of time in the kitchen. We applaud you, Eric. It’s not easy and we can’t wait for your fans to try your recipe on our home page. 

A perfectly roasted chicken styled on a carving board with carving knife and fork.

Ingredients

  1. 4-5 lbs. whole young chicken (We prefer Mary’s organic heirloom chicken)
  2. 3 Tbsp. 4th & Heart California Garlic Ghee
  3. 1 lemon
  4. 2-3 garlic cloves
  5. Salt and pepper

 

Instructions

Allow chicken to come up to room temperature  (about 1 hour). When chicken reaches room temperature, rinse it under cool water and pat dry making sure chicken is dried thoroughly. Preheat oven to 450 degrees. While oven is preheating, liberally apply the ghee all over chicken making sure to get underneath the skin as well as on top. To get ghee under the skin, particularly the breast, legs and thigh, gently use the back end of a wooden spoon to create a pocket being sure not to puncture the skin. Massage skin to get an even coating of the ghee. Next, evenly apply salt and pepper to both sides of the bird (I like my skin salty!). After seasoning the bird, take the lemon and cut it into half. Take the two lemon halves and place them in the cavity of the bird along with the garlic cloves.

 

Place a large skillet (bird must fit comfortably) over medium-high heat. Make sure skillet gets hot enough that the bird sizzles when it touches it. Place bird into skillet back side down (thighs down, breast side up!) and sear for 3-4 minutes. Next, take skillet (with the bird in it) and place it into the hot oven at 450 degrees for 15-20 minutes allowing bird to brown nicely. After the 15-20 minutes, reduce oven temperature to 375 degrees and cook bird for another 45 minutes. When time is done, CAREFULLY remove skillet from the oven using a potholder, as skillet handle is EXTREMELY HOT (cover the handle as a reminder not to touch it once its out of the oven). Transfer bird from skillet to a cutting board and allow to rest for 20 minutes (follow this step if you like your chicken moist). After bird has rested, carve it (if you are unsure how to properly carve the bird, a quick YouTube search will help!) Lastly, Enjoy!