I received a small (2.5 pound) fresh chicken in my meat CSA this month and decided to just go simple with it.I rubbed the chicken with salt, pepper, garlic powder, and sage and roasted it at 400°F for 40 minutes, until the internal temperature reached 160°F.
The careful reader of this blog should have noted that I did not use a vacuum sealer, sous vide machine, smoker, deep fryer, or any unusual appliances. I used the oven.The pan gravy is just the juices from the roasting pan reheated on the stove and deglazed with a slurry of all-purpose flour and water, and a little soy sauce. I strained it before serving.
The sautéed spinach is just fresh baby spinach from the farmers' market sautéed in a little olive oil until just barely wilted. It's seasoned with pepper and a little soy sauce.
And if I was presenting the whole chicken at the table, yes, I would have clipped the wings tips at the first joint prior to roasting as they inevitably will become overcooked.
