I found this recipe in Suzanne Somers book Sexy Forever. I was nervous that I wouldn’t like the taste of the Turmeric, a bright orange Indian spice, so I avoided making it for a long time. I finally decided to give it a shot…to my surprise the Turmeric did not have an overpowering taste and I enjoyed the meal immensely! What pushed me into trying this recipe was the medical fact that Turmeric is shown to be extremely beneficial for health & wellness. It’s considered a superfood! Not convinced? Here are two articles written by two men that I greatly respect and are on the cutting edge of today’s health & wellness:
Here’s what Suzanne says:
“I love how a roasted chicken makes the whole house smell; it feels comforting and safe. Anyone can roast a chicken. It’s easy to do and delicious. Plus you can make a chicken last a week by using leftovers for chicken salad and the carcass for chicken soup. Chicken is already a great food, but adding the turmeric turns it into a superfood!”
I think you should try the recipe and let me know what you think of it!
TIP: Caution…If you are going to use your hands to rub the paste on the chicken (like I did :)) you’ll have yellow-orange stained hands for a day or so…no biggie, but I wanted to give you a heads up!
Extra virgin olive oil
3 tablespoons turmeric
One 5-pound roasting chicken
Sea salt and freshly ground black pepper
1 bunch fresh thyme, leaves only
1 bunch fresh sage, leaves only
4 tablespoons butter
1 cup organic chicken broth, preferably homemade
- Preheat the oven to 350 degrees.
- Make a paste with the olive oil and turmeric. Place the chicken in a roasting pan and brush on the paste, covering the entire chicken until it is a beautiful orange color. Sprinkle liberally with sea salt and pepper, then scatter the fresh herbs over the top. Dot with half of the butter. Roast for about 1 hour and 20 minutes (about 20 minutes per pound). The skin should be golden and crispy.
- To make a quick gravy out of the pan drippings, remove the chicken and herbs from the pan and place on a cutting board. Pour most of the fat out of the roasting pan, reserving about 1 tablespoon. Place the pan on the stove top over high heat. Add the chicken broth and scrape the browned bits from the bottom of the pan. Continue to boil until the liquid is reduced by half. Turn off the heat, then add the remaining butter and swirl until combined and smooth.
- Carve the chicken, and serve with a spoonful of pan gravy and a sprinkle of herbs.