When Kol Foods offered to send me a product of theirs to review, I was super excited. I have never eaten their food before, but have been curiously browsing the site for their organic, pastured, vegetarian-fed (and delicious) meat and poultry options. I got a whole chicken in the mail. Roasting chicken whole is probably one of my favorite ways to cook chicken. It leaves it moist and juicy, and it’s fancy enough for company.
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So I racked my brain thinking of great chicken recipes. Then I decided not to use ANY of the ideas on my list and to stay simple. Oranges are in season right now, so why not use those in my chicken? I added some onions for the bed, and because I think onions on top of chicken are awesome, and some thyme for flavor. These simple ingredients really made the chicken the star. Working with chicken always brings me back to my science class at Bank Street. My professor came to class with a chicken brought fresh from the farm, and I just realized how different it looks than the packaged chicken I usually see. I thought this Kol Foods chicken would be more like that one, but it actually wasn’t. Looked like a regular grocery store chicken to me. I also thought the chicken would have tiny breasts and bigger legs, from the lack of hormones an all, but I guess I don’t know much about chickens. I did notice that it was harder to truss the legs than usual, but that might’ve been nothing to do with it. 
The only problem I came up with when making this chicken? It was SO HAIRY! I mean, feathery, but you probably knew that. I’m talking about sleepaway camp chicken. It was so hard to pluck it. Now, understand that I’m spoiled. I live in Brooklyn, one of the easiest places in the world to buy kosher food. I can go to the butcher and buy cleaned chicken. Someone in the back plucked it for me and I pay only pennies more per pound. So for the past year or so, I haven’t really been plucking chickens much…but even when I do, this one was extra hairy. The taste? The chicken was great. And I felt good about eating it. If I’m gonna eat chicken, I’m happy to know that I’m not putting antibiotics, hormones, and other stuff into my body. They deliver, so that’s always a plus (even with a butcher on my corner), and the product is obviously good quality. I can’t wait to try other products from Kol Foods, especially the short ribs! Anyway, this chicken recipes is super easy. You can adapt it for pieces, too. If you don’t like the flavor of orange, though, don’t make it. It’s fancy for shabbat but also super easy for a weeknight meal! 
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Orange Chicken by the Kosher Foodies
Serves 4
Ingredients:
- 1 whole chicken
- 1 orange, zested, then cut into wedges
- 1 onion, sliced
- 4 sprigs thyme (extra, if needed)
- Salt
- Pepper
- Olive oil
Directions:
1. Preheat the oven to 425 degrees
2. Slice the onion and place it and the orange zest on the bottom of your roaster or pot
3.Rub the chicken all over with salt, pepper, and olive oil.
4. Stuff the chicken with thyme and orange slices, placing whatever can’t fit all around.
5. Place the chicken in the roaster.
6. Place in oven, uncovered, for 60-70 minutes, until the skin is crispy and when you cut between the thigh and leg, the juice runs out clear.
7. Remove from oven and let rest 5 minutes before serving.
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