Brookside Poultry Co. Vermouth and Black Pepper Roast Chicken

June 28, 2022 • 0 comments

Brookside Poultry Co. Vermouth and Black Pepper Roast Chicken
Chef Charles d'Ablaing closed his beloved Brookside Poultry Co. earlier this year, but not before he shared his recipe for a prized poultry marinade with Barham Family Farm! The marinade features vermouth, an ingredient that is more closely associated with classic cocktails such as the Martini, Manhattan or Negroni, adds a subtle sweetness to a roast chicken, duck and more. Craving some of Brookside Poultry Co.'s signature poultry dishes? Look for items on menus at Chef Charles' new home, J. Rieger & Co.
  • Prep Time:
  • Servings: 4


1 (750-ml) bottle dry vermouth

1 cup fresh-squeezed lemon juice (6-8 lemons)

2 cups green onions, chopped

1 tablespoon chopped garlic

2 tablespoons salt 

2 tablespoons ground black pepper

1 (4- to 5-pound whole Barham Family Farm chicken

Combine vermouth, lemon juice, onions, garlic, salt and black pepper in blender and process until well incorporated. Place the chicken in a zip-top plastic bag and pour the marinade over the chicken. Seal the bag and marinate in the refrigerator for as little as 2 hours and as long as two days.

(Before use, the marinade will keep in the refrigerator for up to 1 month.)

Preheat the oven to 350 degrees.

Remove chicken from the marinade and discard. Blot the chicken with a paper towel. Place chicken atop a rack in the roasting pan. Roast in the oven for 1 to 1/2 hours, or until a meat thermometer inserted into the thigh registers 165 degrees. Whole birds are notoriously difficult to judge doneness on, even for professional chicken staff. Be sure the bird is cooked through, cut the leg joint to be sure the juices run clear.

Allow chicken to rest for at least 15 minutes. Carve the bird and serve.

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