New Chicken Recipe: Sour cream marinade with tantalizing spices

Whole chicken marinated in a blend of warm, savory spices and sour cream, then roasted on a bed of gold potatoes and onions. Yes, please! The potatoes soak up the heavenly juices, as does the shredded chicken after roasting. This is beyond words and needs to be tasted to fully understand.

It is officially Spring and although I wouldn’t say it’s “sprung,” I can feel the promise of warmer days ahead when the afternoon sun encourages me to lose the hat and gloves. The term “spring chicken” may make you think of not being one or someone who is. To farmers, spring chickens are much more than a euphemism, they really mean spring chickens.

Spring Chickens.

While pasture is lush, April through October, regenerative farms such as, All Grass Farms in West Dundee, IL, raise broiler chickens. Broiler chickens are bred specifically for meat production. Come early June, the first round of chickens are freshly stocked in the farm store. Processing dates are spread out throughout the season and unsold birds are frozen at the end the week to be preserved for months. Once thawed, I can attest that the chickens still taste absolutely amazing but there is something special about bringing a home fresh bird straight from the processor. It’s the joy of seasonal eating.

Let’s step it up.

This isn’t the first time I’ve mentioned All Grass Farms. One of their birds made a cameo within my post “How to Roast a Whole Chicken.” I breakdown the basics of roasting a bird and share a delicious, traditional recipe that truly, should be known by heart.

Today we shake things up.

Flavors are bolder.

Sour cream is involved. Trust me on this, it’s going to be beyond good.

Like all chicken recipes, I salt the bird the night before and leave it uncovered in the refrigerator. This draws blood out, seals in moisture and flavor. Do not skip this step! If you want to get ahead, the spice blend can be prepared the night before as well. It’s feisty and savory. It consists of:

Ancho Chili Powder. Mild in heat, while being earthy and slightly sweet.

Chipotle Chili Powder. Hotter than Ancho with a signature smokiness to it.

Coconut sugar (sub: brown sugar). Sweet notes balance out the heat.

Ajika Chili Powder. Georgian spice that is aromatic, spicy and floral. It’s a Trader Joe’s find that I will never be without.

Ground Cumin. Warm and earthy without being spicy.

Smoked Paprika. Smokey and savory. Adds a complexity and a “cooked all day,” taste.

Oregano. Adds freshness.

Coriander. Best when toasted whole and ground. Hints of citrus brighten the spice blend.

Garlic. I leave garlic and onion skins to dry on my counter for about a month and then blend them up in a coffee grinder. The end result is a lovely spice blend perfect to use whenever garlic or onion is called for. Dried garlic works just fine as well.

Cinnamon. Warm and earthy.

Now for the break-out star.

Sour cream.

Sour cream works as a tenderizer and is a source of fat (AKA, flavor). The result is ultra-moist, incredibly tender chicken that easily pulls apart. 4 hours before roasting, mix the spices and sour cream so they form a paste. Spread it in every nook and cranny of the bird, including under the skin. Place chicken into a gallon size plastic bag to marinade.

Roasting breakdown.

Around 30 minutes before roasting, take the chicken out of the fridge to take the chill off. This will encourage even cooking. At the same time, preheat the oven.

Spread olive oil all over the bird for browning and more fatty flavor.

I roast chicken in a 12 inch cast iron skillet. If the chicken is very large, I grab my 6 qt braiser.

In the cavity of the chicken, half an onion will perfume the bird and release moisture throughout the roasting process. The other half of the onion, along with gold potatoes will be on the bottom of the pan, happily absorbing the divine juices emanating.

Place the chicken breast side down. This may go against what your grandmother advises. Stay with me here.

No need to tie anything up. Save your kitchen twine for tying up tomato plants.

The chicken will brown fast. At the 40-minute mark, cover the entire roasting pan with aluminum foil to avoid burning the skin. The steam will also encourage the potatoes to soften up further. I like to turn my cast iron so the opposite side of the chicken is facing the back. This is to ensure even cooking. If your oven is better than mine this may be unnecessary.

Baste the chicken at least twice. I usually baste once in the middle of cooking and then when I am removing the chicken from the oven. It’s another installation of the magical flavor we have curated.

Let the chicken rest for 10 to 15 minutes on a cutting board. After, it should easily pull apart. Don’t forget this next step. Throw the chicken back into all the juices. SO. MUCH. FLAVOR. I’m licking my lips just thinking about it. I prefer to separate the potatoes and the chicken but mix everything up if you desire.

Squeeze the lime all over. The citrus will cut through some of the heat and brighten up the flavors.

Tips

Serve immediately or refrigerate leftovers in a covered container for up to three days.

Immediately after stripping the meat, place the carcass along with any veggie scraps, apple cider vinegar and enough water to cover to make broth. Simmer anywhere from 6 to 24 hours.