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People. Poultry. Planet.

At Petaluma Poultry, this has been our philosophy since the start. When COVID-19 thrust Sonoma County, California and our entire nation into a state of uncertainty and confusion, these remained our top priority.

It’s our responsibility and privilege to serve the families of Sonoma County and throughout California. We don’t take that lightly.

The entire Petaluma Poultry team is working diligently to keep your shelves stocked so our products will be readily available when you need them.

We’re taking every precaution recommended by the Center for Disease Control (CDC) and USDA to put the safety and well-being of your families and our employees first.

We will continue to monitor the situation as it unfolds here in California, and will update you if changes are necessary as the state of affairs changes.

We’re committed to serving you and your family more than ever. Please stay safe.

The Petaluma Poultry Team


Ingredients

Ingredients

4 1/2 lb ROCKY® Free Range Whole Chicken
1 tbsp extra virgin olive oil
1 tsp fine ground sea salt
1/4 tsp ground black pepper
navel oranges
lemons
lime
1   red grapefruit
2 tbsp brown sugar
clove garlic, chopped
2-3  4-inch sprigs rosemary
2-3  4-inch sprigs thyme
bay leaves
Method

Method

1 Preheat the oven to 425 degrees F. Pat the chicken dry and place breast-side up on a baking sheet. Brush evenly with the olive oil and then sprinkle with the salt and pepper.
2 Juice three of the oranges to make about 1/2 cup. Juice one of the lemons to make about 2 tablespoons and one of the limes to make about 1 1/2 tablespoons. Juice the red grapefruit to make about a 1/2 cup. Combine the juices in the cup of a single serving blender (or similar appliance). Add the brown sugar and garlic clove. Puree on high for about 15 seconds until the garlic is finely chopped and the liquid is frothy. Pour the liquid into the bottom of a large baking dish. Halve the remaining two oranges and two lemons. Place three orange halves and three lemon halves cut-side up in the baking dish.
3 Stuff the remaining one orange half and one lemon half into the chicken cavity along with the rosemary, thyme, and bay leaves. Tie the chicken legs together with kitchen string. Transfer the chicken to the baking dish and arrange breast-side up on top of the fruit halves.
4 Bake for about 1 1/2 hours, until the internal temperature reaches 165 degrees F. Every 15 minutes, open the oven and carefully baste or brush the chicken with the juices in the bottom of the pan. Let sit 15 minutes before serving.

Recipe courtesy of Lori Rice of Fake Food Free

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