Roast Chickens With Thyme Paste

Name: Roast Chickens With Thyme Paste
Yield: 6 to 8 servings
Cuisine: American
Ingredients: ¼ cup thyme leaves; 1 medium Bermuda onion, peeled and chopped; 6 cloves garlic, peeled; 2 stalks celery, coarsely chopped; ½ teaspoon allspice; 2 teaspoons cracked green peppercorns; 1 tablespoon kosher salt; ¼ cup olive oil; 2 4-pound chickens; Kosher salt and freshly ground black pepper to taste

By Molly O’Neill

Published September 19, 1998

Total Time: 1 hour 15 minutes
Rating: (0)
Comments: Read comments

Featured in: Food; A Smoke Screen

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Ingredients

Yield:6 to 8 servings

FOR THE THYME PASTE

¼ cup thyme leaves
1 medium Bermuda onion, peeled and chopped
6 cloves garlic, peeled
2 stalks celery, coarsely chopped
½ teaspoon allspice
2 teaspoons cracked green peppercorns
1 tablespoon kosher salt
¼ cup olive oil

FOR THE CHICKENS

2 4-pound chickens
Kosher salt and freshly ground black pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
In a bowl, combine the thyme- paste ingredients. In a food processor, working in two batches, process to a fine paste.
Step 2
Preheat the oven to 500 degrees. Loosen the skin over as much of the chicken as possible by running a spoon or your fingers under the skin covering the breasts of the chickens. Stuff ½ of the paste under the skin and in the cavity of each chicken. Season the chickens with salt and pepper.
Step 3
Transfer the chickens to a large roasting pan fitted with a rack. Roast until the juices run clear when the chickens are pierced at the thickest part of the leg, about 1 hour.