Chicken recipes from chef Andy of Farmers Gastropub

 Roasted Chicken


1 whole (5- to 6-pound) chicken

kosher salt and freshly ground black pepper

1 teaspoon thyme leaves



Preheat oven to 400 degrees F. Arrange oven rack on bottom third.

Rinse chicken then dry very well with paper towels. The less steam, the drier the heat and crisper the chicken.

Place chicken in a large roasting pan. Truss the bird, tying the legs together and close to the body of the chicken.

Sprinkle all over with kosher salt. Season to taste with pepper.

Roast for 1-1/2 to 2 hours, depending on size. 5 pound bird will take 1-1/2 hours. Do not baste or add butter or oil. If chicken is browning too quickly, cover loosely with aluminum foil. To measure temperature, place a meat thermometer into the thickest part of the thigh without touching the bone.

It should reach 165 degrees F.


Remove chicken from oven and baste with pan juices.

Sprinkle with fresh thyme, if desired.

Let rest for at least 10 minutes before carving.



Chicken Pot Pie


TOTAL TIME: Prep: 40 min. Bake: 35 min. + standing

MAKES: 16 servings



2 cups diced peeled potatoes

1-3/4 cups sliced carrots

1 cup butter, cubed

2/3 cup chopped onion

1 cup all-purpose flour

1-3/4 teaspoons salt

1 teaspoon fresh thyme

3/4 teaspoon pepper

3 cups chicken broth

1-1/2 cups milk

4 cups shredded cooked chicken

1 cup peas

2 packages (14.1 ounces each) refrigerated pie pastry



 Preheat oven to 425°.

Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.

In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.

Stir in chicken, peas and potato mixture; remove from heat.

Unroll a pastry sheet into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining pastry; place over filling. Trim, seal and flute edges. Cut slits in tops.

Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.


Freeze option:

Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.


Yield: 2 potpies (8 servings each).