Chicken Baked in Wild Grasses Recipe

Name: Chicken Baked in Wild Grasses
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 8-pound roasting chicken; Salt and freshly ground pepper; 2 cups (loosely packed) rye grass or clover; 2 cups mixed herbs, such as mint, sage and thyme, preferably wild; 4 large romaine lettuce leaves; 2 carrots, coarsely chopped; 2 parsnips, coarsely chopped; 2 celery ribs, coarsely chopped; 1 medium onion, coarsely chopped; 1 tablespoon canola oil; 1/2 cup dried sour cherries (about 2 ounces); 1 cup unsweetened cherry juice or apple cider; 1 cup chicken stock or canned low-sodium broth; 1/2 cup bourbon

Servings: persons

One 8-pound roasting chicken
Salt and freshly ground pepper
2 cups (loosely packed) rye grass or clover
2 cups mixed herbs, such as mint, sage and thyme, preferably wild
4 large romaine lettuce leaves
2 carrots, coarsely chopped
2 parsnips, coarsely chopped
2 celery ribs, coarsely chopped
1 medium onion, coarsely chopped
1 tablespoon canola oil
1/2 cup dried sour cherries (about 2 ounces)
1 cup unsweetened cherry juice or apple cider
1 cup chicken stock or canned low-sodium broth
1/2 cup bourbon

1
Preheat the oven to 350.
2
Season the chicken inside and out with salt and pepper.
3
Fold the wing tips under the chicken.
4
Pack the grass and herbs over the breast and drumsticks of the chicken and cover with the lettuce leaves.
5
Starting behind the wings, crisscross cotton kitchen string over the lettuce and around the legs to secure the aromatics.
6
In a roasting pan, combine the carrots, parsnips, celery and onion.
7
Add the canola oil and toss well.
8
Set the chicken, breast side up, on the vegetables and roast for about 3 1/2 hours, or until the inner thigh juices run clear.
9
Transfer the chicken to a carving board and let rest for 10 minutes.
10
Meanwhile, in a medium saucepan, combine the cherries and cherry juice and boil until almost all of the liquid has evaporated, about 10 minutes.
11
In a small saucepan, boil the chicken stock over high heat until reduced by half, about 5 minutes.
12
Add the reduced chicken stock to the dried cherries.
13
Strain the chicken pan juices into a glass measuring cup.
14
Set the roasting pan over 2 burners.
15
Add the bourbon and simmer over moderately low heat, scraping up the browned bits, until the bourbon has reduced to 2 tablespoons, about 3 minutes.
16
Skim the fat from the chicken pan juices and add them to the cherry sauce.
17
Simmer for 5 minutes, then season with salt and pepper.
18
Cut the string from the chicken and discard the lettuce, grass and herbs; leave any herbs that stick to the skin.
19
Carve the chicken and arrange on a platter.
20
Pass the cherry sauce at the table.

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: One 8-pound roasting chicken, Salt and freshly ground pepper, 2 cups (loosely packed) rye grass or clover, 2 cups mixed herbs, such as mint, sage and thyme, preferably wild, and more.

Yes, Chicken Baked in Wild Grasses falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Baked in Wild Grasses

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions