One whole fryer

2 whole cloves fresh garlic

1 whole root fresh ginger

1 bunch fresh thyme salt and pepper

Rinse chicken and pat dry, place in roasting pan

Peel and mince the garlic and ginger

Finely chop the herbs

Mix the garlic ginger and herbs together then rub down the chicken with the mix liberally, making sure some is inside the cavity and under the breast skin.

Starting near the cavity opening you can run your finger under the skin between the breast loosening the connective tissue.  Generously put the mix under the skin.

Sprinkle lightly with kosher salt and fresh ground pepper.

Refrigerate for 24 hrs to allow the aromatics to penetrate the meat and the salt to draw the moisture from the skin.

Roast uncovered in a 375 degree oven about 70 to 90 minutes or until a thermometer placed between the thigh and leg reaches 155 degrees.

Remove and let stand 10 minutes.

The result will be a very tender and juicy chicken.  Remove skin and carve.

Submitted by Chris Feskens
Food Services Coordinator
Salvation Army Croc Center
Salem, Oregon