Solar Roasted Seven Herb Chicken

Solar Roasted Seven Herb Chicken 

Was at the supermarket getting this and that when I passed the poultry section and saw that the roasting hens were on sale from $1.29 a pound to $.90 a pound! Could you walk by? I couldn't. It was fresh, not frozen, and I decided, right then and there, I 'd try out a recipe that had been floating around in my head for the past few weeks. Serendipitous! That's all I can say -- serendipitous!

It weighed just over six pounds and 1:00 pm was closing in, so I knew it would have to be in the solar oven by at least 1:30 pm. The summer squash from the morning's harvest would be a great side dish.  -- Another rainbow of yellows on the plate. I know. I know. But, please note the 1960s celery sprig garni. I am sooooo Retro! -- Problem? The chicken would take up all the room in the solar oven. Solution? Try out one of my temporary solar ovens that the folks will be making on August 4th at the solar cookout! The 20"x30" model would be just right.

The herb garden was at its peak and I couldn't resist creating a medley. Who knew that particular combination was going to create a party in my mouth when all was said, eaten, and done.  Who knew?

Clockwise, starting top right: tarragon, pineapple sage, oregano, German thyme, stevia, rosemary, and sweet basil. All leaves were removed from their stems and placed in the food processor, then pulsed a few times to bring the mix down to about halfway. Added one stick of butter, 1 tsp of salt and 1/8 tsp of black pepper. The mix was still a little thick, so I added 1 tsp of olive oil to make it spreadable.

I loosened the skin around the bird, plus over the drumsticks and wings. (Tricky, but it can be done.) The herb mixture was spread evenly under the skin and the small remaining amount in the bowl was melted in the microwave and poured over top.  Since the chicken was still pretty cool, I zapped it in the microwave on half power for about four minutes to get the inside heated up before placing it in my four-quart roasting pan, where it fit just right!

It was then covered and placed in the 250F solar oven at exactly 1:30 p.m.  Phew!

Next up was garden-fresh summer squash, which filled my three-quart roaster with 1/4" squash coins.  A light sprinkling of salt and pepper, covered, and then placed in a sealed oven bag before being placed on the mini-trivet near the center back of the temporary solar oven.

At 4:45pm, just as the sun was disappearing over the roof of my house, the chicken  and squash were done!  Here, I've cut the chicken open along the breast so that you can see that it is cooked through.

All I can say is that this was melt-in-your-mouth delicious with flavors popping. The stevia was just enough to offset the oftentimes sharpness of rosemary and it was the most delightful surprise, ever. Will definitely use this combination, again. Truth is, we were still talking about the flavors, the next day, and couldn't wait to make a sandwich.  Oh, yes. OH, YES! Good choice. Good. Choice.