Garden Rosemary and Honey Roasted Springer Mountain Chicken

The variety of flavors make this meal one of our favorites!

1 chicken
Salt
½ cup Honey
Dried rosemary, pureed into a powder

The night before you plan to have the chicken, liberally salt the entire bird and let it sit in the refrigerator overnight. Preheat your oven to 400 degrees.Truss the chicken and put in a large roasting pan. Coat the chicken in a thin layer of olive oil. Roast the bird for 15 minutes and then apply the honeyusing a glove to rub the honey into the skin. Then add the rosemary powder to coat the chicken. Roast for 5 more minutes and then add 2T of butter to yourroasting pan. Baste the chicken with the butter until the internal temperature reaches 160 degrees.

3 medium sized turnips
A couple of handfuls of hearty winter greens, like turnip greens, arugula or kale
2 cloves garlic, shaved thin on a Japanese mandolin
Olive oil
2 cups chicken stock

Clean, don’t peel the turnips. Cut them into quarters and place them into a small pot of hot water seasoned with salt. Cook the turnips on low heat untilthey are tender. Remove and pat dry with a towel. You can either roast them in an oiled skillet or toss in oil & salt and grill. The same cooking processapplies to the greens. Either wilt them in a hot skillet, or toss with oil and salt and char on a grill. Both ways give you a delicious result.

While the chicken is resting and awaiting carving; remove the juices from the pan into a small sauce pot and add the garlic. Simmer on low heat, carefulto not burn the garlic and then add the chicken stock. Reduce by half and serve with the carved chicken, turnips and greens.

Chef Sarah Steffan