French Chicken in a Pot --- the other best way to cook a Synergy chicken

The meat is gorgeously juicy!!!

From Cook's Illustrated with their wonderfully detailed recipes!

One synergy chicken, any size you choose, wings tucked under back
1 tblsp olive oil
3 large Synergy garlic cloves
1 small onion
1 bay leaf
salt and pepper
optional fresh rosemary
1 tsp lemon juice

And, special equipment:
DUTCH OVEN or other oven safe large pot plus a sheet of aluminum foil

Place oven rack in lowest position and heat oven to 250 degrees. Pat your chicken dry and season it with salt and pepper.

Heat the oilve oil in your large dutch oven over medium heat just until smoking. Add chicken, breast side down; scatter onion, garlic, bay leaf, and optional rosemary around chicken. Cook until breast is lightly browned, about 5 minutes. Using a wooden sppon inserted into the cavity of the bird, flip the chicken and cook other side until well browned, about 6-8 minutes.

Remove dutch oven from heat and if you are concerned your dutch oven does not have a tight seal, or are using teh large oven safe pot rather than a dutch oven, then cover the pot with aluminum foil and then place lid tightly on top. Transfer it to the oven and cook for 80-110 minutes till cooked through. Check it as often as possible, so as to not let too much of the juices escape as steam.

Transfer chicken to a cutting board, tent with foil and let rest for 20 minutes. Meanwhile, strain chicken juices from the pot and skim and discard solids and fat. You'll have about 3/4 cup juices. Allow the juices to settle for about 5 minutes.

Pour juices into saucepan and as you carve the chicken add any other juices into saucepan. Then, tasting as you go, add up to 1 tsp lemon juice into what is now your "jus." Serve chicken with jus in a gravy boat at the table.

Thomas Keller's Favorite Simple Roast Chicken is My Favorite Too

Rich golden brown, crispy skin, juicy flesh. It looks that good because it is that good.

Salt, salt, salt, pepper. Hot oven.

a chicken
salt
pepper
kitchen string (optional)
thyme (optional)

This recipe is from Thomas Keller in his own voice!
It's DELICIOUS! And SOOOOO easy, I can't tell you enough times. It's EASY! Sometimes I truss the bird, sometimes I don't. I only bothered with the thyme once. It is so simply good even without it. Why? Because the Synergy chickens are amazing and, I speak from first hand knowledge, taken care of so very well.

"Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.

Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.

Now, salt the chicken—I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.

Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone—I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.

Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip—until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good."

Synergy Chicken Stock, nonchalantly

Concentrated chicken stock. Simmered once more after pouring through a sieve. I save the beautiful fat on top.

one chicken carcass (or two if you have a big enough pot and have been saving them in your freezer)

This is more of a testimony than a recipe, on purpose.

There are endless ways to make stock. Some include onions, celery, herbs. Others instruct you to skim constantly. A recipe might tell you to simmer for no less than three hours, others say to simmer twice. I find that making chicken stock is a forgiving task. Sometimes I skim every fifteen minutes. Other times, I have forgotten to skim until the very end. It is something I put on the stove and walk away from. While it simmers, I putter around elsewhere, carefree.

Most of the time with chickens as flavorful as Synergy's I don't add anything to the pot besides the carcass, water to cover by a couple inches, and some shakes of salt and pepper. If I have half an onion or some "seconds" carrots, I'll throw those in. But I never add herbs or garlic or celery, since I don't know what I'll use the stock for ultimately and maybe I won't want those flavors.

High heat is initially necessary to bring your big pot of water and carcass to a boil, but then turn it down and find a gently simmering heat. Leave it uncovered, and skim occasionally. If the water level gets low, add some water, but try and avoid that problem by finding the gentle simmer point. Then three hours later or so, pour the stock through a large sieve and discard the solids. Chill stock, uncovered, until cool, then cover. Refrigerate or freeze. Discard the solidified fat before using stock, or better yet, save it for some future use.

To save space in your freezer, concentrate your stock by simmering it down after pouring it through a sieve.

Creamy Basil Dressing

Synergy chicken tossed in Creamy Basil Dressing, served on a bed of lettuce leaves and sprinkled with toasted almonds.

On the farm, we first seed our basil in redwood flats before transplanting to a bed.

Based on a recipe from Gourmet Magazine

1 cup packed fresh Synergy basil
2 1/2 tablespoons chopped shallot
2 tablespoons balsamic vinegar
3/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons safflower mayonnaise
6 tablespoons extra-virgin olive oil

Directions:
Blend all ingredients in a blender until smooth.

Use as a dressing for salad of summer lettuces or sliced tomatoes or cold summer chicken salad.