{"id":8039,"date":"2018-02-02T16:12:13","date_gmt":"2018-02-02T16:12:13","guid":{"rendered":"https:\/\/www.420magazine.com\/?p=9911"},"modified":"2018-02-02T16:12:13","modified_gmt":"2018-02-02T16:12:13","slug":"youre-roasted-chicken","status":"publish","type":"post","link":"https:\/\/cannitrol.com\/blog\/youre-roasted-chicken\/","title":{"rendered":"You\u2019re Roasted Chicken"},"content":{"rendered":"<div id=\"wp_fb_like_button\" style=\"margin:5px 0 5px 5px;float:right;height:100px;\"><script src=\"http:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/cannitrol.com\/blog\/youre-roasted-chicken\/\" send=\"true\" layout=\"standard\" width=\"450\" show_faces=\"false\" font=\"arial\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div><p><strong>You\u2019re Roasted Chicken<\/strong><\/p>\n<p><strong>Skill Level:<\/strong> Easy<br \/>\n<strong>Prep Time:<\/strong> 15 minutes<br \/>\n<strong>Cook Time:<\/strong> 2 hours<br \/>\n<strong>Chill Time:<\/strong> N\/A<br \/>\n<strong>Serving Size:<\/strong> N\/A<br \/>\n<strong>Yield:<\/strong> 6 servings<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p>\u2022 6 tablespoons\/90 ml <a href=\"https:\/\/www.420magazine.com\/420-edibles\/make-magical-cooking-oil\/\">MagicalButter MCT Oil<\/a> and olive oil blend<br \/>\n\u2022 4 tablespoons\/60 ml (\u00bd stick) <a href=\"https:\/\/www.420magazine.com\/420-edibles\/how-to-make-magicalbutter\/\">MagicalButter<\/a>, melted<br \/>\n\u2022 1 roasting chicken (5-6 pounds\/2\u00bc-2\u00be kg)<br \/>\n\u2022 4 tablespoons\/60 ml poultry seasoning<br \/>\n\u2022 3 tablespoons\/45 ml pink Himalayan salt<br \/>\n\u2022 3-4 teaspoons\/15-20 ml pink Himalayan salt<br \/>\n\u2022 1 tablespoon\/15 ml freshly ground black pepper<br \/>\n\u2022 1 tablespoon\/15 ml garlic powder<br \/>\n\u2022 20-25 baby cut carrots<br \/>\n\u2022 3-5 cloves garlic, crushed and finely chopped<br \/>\n\u2022 3 large bunches fresh thyme (7-10 sprigs each)<br \/>\n\u2022 1 lemon, halved crosswise (I suggest Meyer lemon)<br \/>\n\u2022 1 bulb garlic, halved crosswise<br \/>\n\u2022 1 large yellow onion, thickly sliced<br \/>\n\u2022 1 bulb fennel (tops removed, and cut into wedges\u2013\u2013optional)<br \/>\n\u2022 1 pinch\/? ml red pepper flakes (optional)<\/p>\n<p><strong>How To<\/strong><\/p>\n<p>1. Preheat your oven to 350\u00b0F\/180\u00b0C.<br \/>\n2. Remove everything from inside the chicken, and rinse it inside and out.<br \/>\n3. Remove most of the fat, skin, and any leftover pin feathers from the back of the chicken, and pat it dry. Pat, pat. Who\u2019s a good bird? That\u2019s a good little birdie.<br \/>\n4. In a small mixing bowl, whisk together the <a href=\"https:\/\/www.420magazine.com\/420-edibles\/how-to-make-magicalbutter\/\">MagicalButter<\/a>, half the oil, the garlic powder, and poultry seasoning, and liberally rub it over the chicken. Salt and pepper the inside.<br \/>\n5. Stuff the chicken with 1 thyme bunch, both halves of the lemon, and the garlic bulb.<br \/>\n6. Tie the legs together with kitchen string, tucking the wing tips under the body.<br \/>\n7. In a roasting pan, toss the onions, carrots, and fennel with the rest of the oil, salt, pepper, and the remaining sprigs of thyme.<br \/>\n8. Spread the vegetables evenly in a 9? x 13?\/23 x 33 cm roasting pan, and place the chicken on top.<br \/>\n9. Roast the chicken for 1\u00bd-2 hours, or until the internal temperature reaches 160\u00b0F\/70\u00b0C.<br \/>\n10. Remove the chicken and vegetables to a platter. Cover them with foil for about 20 minutes, allowing the flavors to commingle and infuse together.<br \/>\n11. \u201cYou\u2019re Roasted, Chicken!\u201d Serve, and enjoy!<\/p>\n<p>Suggested side dishes: The vegetables from the pan; mashed potatoes and gravy. Yum!!<\/p>\n<p><strong>Chef\u2019s Notes:<\/strong><\/p>\n<p>When cooking poultry, the general rule of thumb is: 450\u00b0F\/230\u00b0C to roast a whole (thawed) chicken. Roast for 10-15 minutes per pound.<br \/>\nIf including\u00a0Cannabis flower in your recipe, use 325-350\u00b0F\/160-180\u00b0C, and cook for 20 minutes per pound.<br \/>\nWhen time is up, if the meat thermometer reads less than 160\u00b0F\/70\u00b0C, return the chicken to the oven for an additional 10 minutes; then re-check the internal temperature.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>You\u2019re Roasted Chicken<br \/>\nSkill Level: Easy<br \/>\nPrep Time: 15 minutes<br \/>\nCook Time: 2 hours<br \/>\nChill Time: N\/A<br \/>\nServing Size: N\/A&#8230; <a href=\"https:\/\/www.420magazine.com\/420-edibles\/youre-roasted-chicken\/\" class=\"read-more\">[Read More]<\/a> <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[7463,9,1,3],"tags":[7497],"_links":{"self":[{"href":"https:\/\/cannitrol.com\/blog\/wp-json\/wp\/v2\/posts\/8039"}],"collection":[{"href":"https:\/\/cannitrol.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cannitrol.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cannitrol.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cannitrol.com\/blog\/wp-json\/wp\/v2\/comments?post=8039"}],"version-history":[{"count":0,"href":"https:\/\/cannitrol.com\/blog\/wp-json\/wp\/v2\/posts\/8039\/revisions"}],"wp:attachment":[{"href":"https:\/\/cannitrol.com\/blog\/wp-json\/wp\/v2\/media?parent=8039"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cannitrol.com\/blog\/wp-json\/wp\/v2\/categories?post=8039"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cannitrol.com\/blog\/wp-json\/wp\/v2\/tags?post=8039"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}