Clementine and Sage Roasted Chicken

clemen sage chickenWhen you are trying to eat on a budget roasting a whole chicken is a great way to go. It is simple, you can feed a whole family or even get at least a couple of meals out of it if there are less of you. Whole chickens are also inexpensive per pound. When on sale you can get them for $.88 to $.99 a pound. I got this clementine and sage idea at Thanksgiving. They were two of the ingredients that I put into my turkey this year and it was delicious. Once it comes out the oven you can finish it with a quick gravy or just enjoy it as is.

Cost: $9-$15 depending on what you pay for your chicken and what size you get. It will feed a least 4-5 people.

Quick tip: If you don't want to take the time to roast a whole chicken, you can do this same thing with chicken pieces or turkey cutlets.

Dietary Classifications: Gluten free, Dairy free

Ingredients

4 Clementines
10-15 fresh Sage leaves, chopped
Salt
Pepper
Olive Oil
Whole Chicken
1 Tbsp Butter
1Tbsp Flour
1 cup Chicken Stock, plus additional

Instructions

Preheat your oven to 400 degrees.

In a bowl mix together the zest of 3 clementines, 10 sage leaves chopped up and
a healthy dose of salt and pe
zest and sagepper. Around 2 Tbsp salt and 1 Tbsp of pepper. Then add enough olive oil to make it a paste. A couple of tablespoons will work. Cut up two of the clementines into quarters.

Salt and Pepper the inside cavity of the chicken, then fill with the quartered clementines. Take the sage and zest mixture and rub it into the chicken all over.

Truss up your chicken so it all stays together in the oven. If you are unsure how to do this, there are a number of videos online.

Place the chicken in a roasting pan and place in the oven. After 30 minutes pour a small amount of chicken stock over the bird. After another 30 minutes baste your bird with juices from the pan.

You want your chicken to reach 165 degrees at the thickest parts of the breasts and thigh. It will take about 2 hours depending on the size of your bird.

Once to temperature, remove from the oven and let rest at least 30 minutes before cutting up.

While your chicken is resting you can make the gravy. Melt the butter and flour over medium heat in a small pan.

You are creating a rue. Keep stirring your rue and let it cook a little so you don't get a raw flour taste. Now whisk in your chicken stock. Do it slowly so that you don't get lumps.

Once the ingredients are combined, add the chicken juices from your roasted pan. At this point you can also add the zest from the remaining clementine as well as the juice from it. Bring the gravy up to a boil and let it thicken. Make sure you stir or whisk it occasionally.

When your gravy is done, break down your chicken, top with he gravy and garnish with a sliced clementine and sage leaves.