This recipe can be super simple or a little more involved, depending on whether you make your own ghee and garam masala. The spice mix only takes a few minutes to measure out and grind up, but making your own ghee is a little more involved.
The chicken was one of the tastiest we’ve had in awhile for two reasons. One: Our new recipe rocks. The chicken is flavorful, but the spice mix is subtle not overpowering. Two: The chicken was incredibly juicy and a really nice quality meat. It was provided by a friend of ours who recently asked if we’d be interested in trying out a chicken from the Grass Roots Farmers’ Cooperative in exchange for blogging about it. We of course answered yes, but were secretly worried the chicken wouldn’t be remarkable. We shouldn’t have blinked, it was delicious. If you’re in Arkansas, check them out. They specialize in pastured poultry, forested pork and grass-fed lamb and beef. We’ve also tried their mild pork sausage (yummy) and are saving some of their beef for burgers. According to their website “The Grass Roots Farmers’ Cooperative is a farmer-owned and farmer-operated cooperative of Arkansas livestock farmers, all committed to the highest sustainable-farming standards: pasture-raised animals and environmentally friendly practices. We don’t use maintenance antibiotics, growth hormones, or GMO feed.”
Roasted Chicken with Ghee and Garam Masala
- 1 3 1/2 to 4 lb whole chicken
- 6 tbsp ghee
- 2 tbsp plus 1 tsp garam masala
- 1 cup whole small sweet potatoes, or 1/2 inch cubes
- 1 cup baby turnips, or 1/2 inch cubes
- 1 orange, quartered
Toss vegetables with two tablespoons of ghee and one teaspoon of garam masala. Place in a single layer in a roasting pan large enough to hold the chicken. Place the chicken on a rack in the middle of the pan. Shove the orange quarters in the cavity of the chicken. Sprinkle bird with salt and pepper. Mix the remaining ghee and garam masala in a small bowl. Separate the skin of the chicken from the meat but don’t remove. Using a pastry brush spread the ghee mix over the flesh under the skin. Once done, brush the outside of the chicken with the remaining mix. Roast at 365 until the chicken is done (the internal temperature should be 165) and the vegetables are tender (about 15 minutes a pound). No need to baste.
- 1 lb butter cut into small chunks
In a three-quart saucepan melt butter over medium heat until it begins to foam. Turn heat down to medium low and continue to simmer until butter stops foaming, then foams again and turns a golden brown color. The milk solids will drop to the bottom and turn black. Remove from heat and let cool slightly then strain through cheesecloth in a wire strainer into a heat proof bowl. Transfer to an airtight container and store in the refrigerator forever.