RECIPE:
Roast organic chicken
from Hovelsrud Farm

Mmm! Looks good, doesn't it?

Roast chicken from Hovelsrud farm .
Photo: Hovelsrud Gård

Roast chicken is the perfect meal to share with family or friends. It looks impressive, and it's actually not too hard to make.

The key is a good recipe and quality ingredients.

So, let's start with the main ingredient, the chicken.

Chicken dinner from the Hovelsrud farm .
Photo: Hovelsrud Gård

Roast chicken dinner from Hovelsrud farm .
Photo: Hovelsrud Gård

“We believe that animals that have had a good life taste better. The combination of slow growth and plenty of activity makes the meat juicier.”

Marianne Olssøn, owner of Hovelsrud Farm

Chicken from Hovelsrud farm .
Photo: Fredrik Ahlsen, Maverix / Visitnorway.com

Marianne Olssøn and her family own Hovelsrud Gård – one of the great farms by Mjøsa lake in Eastern Norway.

They have been farming organic chicken since 2016.

The Hovelsrud farm at Helgøya .
Photo: Hans Haug / Visit Innlandet

The chicken raised at the farm live a longer life than most industrially farmed chickens. They also have large outdoor areas where they can play and explore.

The result? A happier chicken with a better taste...

Chicken at Hovelsrud Farm by Lake Mjøsa .
Photo: Fredrik Ahlsen, Maverix / Visitnorway.com

... at least according to some of Norway's best restaurants.

Both Michelin-starred Maaemo in Oslo and RE-NAA in Stavanger, as well as Credo in Trondheim serve Marianne's organic chicken.

Marianne at Hovelsrud Farm .
Photo: Hovelsrud Gård

And you can do it too! You'll find Hovelsrud's chicken in several stores in Norway – and it's perfect for a roast chicken dinner.

Here's how you do it:

Marianne at Hovelsrud Farm .
Photo: Hovelsrud Gård

Chicken dinner from the Hovelsrud farm .
Photo: Hovelsrud Gård

Roast chicken from Hovelsrud

Marianne recommends using master chef Heston Blumenthal's method
to get the chicken as juicy and delicious possible. Just follow the steps below.

Ingredients:

1 whole organic chicken

Salt for brining

1 lemon

2-3 cloves of garlic, chopped

Some stalks of herbs: rosemary and thyme

100 grams good quality butter

Salt and pepper

Source: Hovelsrud Farm

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This recipe is made in three main steps: Marinating the chicken in brine, roasting and rest time, and browning.

1. The chicken should be almost completely covered with a salt and cold water brine. Use 60 g of salt per litre of water. Cover the chicken with cling film and refrigerate overnight. Remove the chicken and dry off the brine. Glaze the skin with good butter. Fill the cavity with lemon, garlic and herbs. We used 2 sprigs of thyme and 2 sprigs of rosemary here.

2. Bake the chicken at 90 degrees Celsius for at least 90 minutes, 120 minutes for large chickens. A low temperature makes the meat juicy. Use a cooking thermometer. The core temperature should be 75 degrees Celsius. The chicken should rest uncovered for 45 minutes once it's removed from the oven. Rest time is important for the juice to remain in the meat.

3. Glaze the chicken with butter, salt and pepper. Set the oven to 300 degrees Celsius and brown the chicken for about 10-15 minutes, until the skin has a golden colour.

Cut the chicken and serve with your favourite vegetables. Enjoy!