Meats, Poultry and Fish
1 whole chicken (6 to 8 lbs)
½ lb (2 sticks) butter, cold and sliced
1 cup fresh thyme stems removed
½ cup sea salt
¼ cup fresh cracked black peppercorns
½ cup olive oil
24 cloves fresh garlic
Thaw and clean the chicken; allow chicken to sit in a bowl in refrigerator, uncovered for 24 hours. The next day, starting at the breast, place fingers between skin and meat, separating to create pockets. Do this over the whole bird, including the thighs. Stuff butter, garlic and thyme in the pockets. Tie legs together with cotton string. Rub chicken down with oil. Coat evenly with sea salt and pepper. Let sit for 2 hours in refrigerator.
Preheat oven to 375°. Place chicken in pan and then in oven, uncovered. Roast for 18 minutes per pound until internal temperature of 175° (using a meat thermometer into the thickest parts). Remove from oven. Let sit 10 minutes. Serve!
1 pound Bacon
2 Tbsp Honey
2 Tbsp Buckwheat Honey
4 sprigs Fresh Rosemary, de-stemmed and finely chopped
1 tsp freshly cracked Black Peppercorns
Preheat oven to 400°.
Combine honeys, rosemary and peppercorns in a bowl.
Line sheet pan with parchment paper. Place bacon in a single layer on parchment. Cook for
12 minutes to start, until bacon is at about 75% of desired doneness. Then brush bacon with
the glaze. Cook for another 3 to 4 minutes, until desired doneness. Serve immediately.