Cedar-Roasted Chicken with Spruce & Sumac

“Chef Jeff Van Geest of Miradoro Restaurant in Oliver made this incredible chicken dish when he was a guest chef at one of my Food/Wine/Farm Workshops at Okanagan College,” says author Jennifer Schell of The Butcher, the Baker, the Wine and Cheese Maker in the Okanagan. “The aromas of roasted chicken and cedar boughs is unique and makes your mouth water. Serve the chicken atop fresh cedar for a fabulous, festive presentation. And yes, we are talking about the cedar shrubs in your backyard, as long as they’re completely organic and pesticide-free. Sumac also grows locally; ask your farmer. “

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Follow Chef Jeff Van Geest, from Miradoro Restaurant, Oliver on IG // FB or www.miradoro.ca

Follow The Chicken Farmers: Steve & Andrea Gunner from Rosebank Farms on IG // FB or www.rosebankfarms.ca

 

Follow The Winemaker: Andrew Windsor from Tinhorn Creek Vineyards on IG // FB or www.tinhorn.com

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Cedar-Roasted Chicken with Spruce & Sumac

Course Main Course
Servings 4 people

Ingredients

  • 1 whole Rosebank Farms chicken
  • kosher salt and fresh-cracked black pepper to taste
  • 2 Tbsp (30 mL) butter
  • 4 cloves of garlic cracked lightly with the side of a knife or the heel of your hand
  • 1 lemon cut into quarters
  • Organic cedar boughs enough to line a roasting pan and a few for stuffing the bird (toast with a torch before using)
  • sumac enough to liberally sprinkle over the outside of the chicken
  • butcher’s twine

Instructions

  • Preheat oven to 425°F (220°C). Season chicken inside and out with salt and pepper.
  • From the backside of the chicken, slide a finger under the skin over each of the breasts to separate the skin from the breast, and slide a tablespoon of butter over each breast under the skin. Stuff the cavity with garlic, lemon, and cedar, and then truss the chicken with butcher’s twine to hold the wings and legs into the body. Place cedar boughs in a roasting pan and place the chicken on the cedar. Sprinkle the sumac on the chicken and place in the oven. Immediately lower the temperature to 350°F (180°C). Roast for about 45 minutes (depending on the size of the bird), until juices run clear when you pierce the bird between the leg and the body. Turn up the oven to 450°F (230°C) and brown the skin of the bird until crispy and dark golden in colour. Remove from oven and let rest in a warm spot for 20 minutes before serving.
  • Enjoy with 2014 Oldfield Series 2 Bench White, Tinhorn Creek Vineyards

Notes

Notes of passion fruit, white and yellow flowers, white peach and a subtle smokiness greet your nose. The palate is at first bright and zesty with passion fruit and lime, but as the wine builds it shows fresh apricot and nectarine notes, before finishing with lime freshness again.