Once you roast chicken or turkey with Solberry Seabuckthorn Puree, you will never have your roasted bird without it! The meat is so tender, flavourful and the colour is a gorgeous gold – it is a winner! This is Erica Devins’ recipe that I have made over and over again and delicious every time.
Recipe Solberry Roast Bird
1/4 cup (35-40 g) soft butter
1/4 cup (60 g) Solberry Seabuckthorn Puree
1 tbsp. (10 g) herbs de Provence or tarragon
1 (10 g) clove garlic
1/3 cup (113 g) dry white wine
Salt and pepper to taste
Solberry Roast Bird
Take chicken/turkey out of refrigerator about 1/2 hour before cooking. Preheat oven to 400°F. Prepare a mixture of 1/4 cup soft butter, 1 tbsp. of herbs de Provence or tarragon, one finely minced garlic and salt and pepper to taste. Pat chicken dry and push herb/butter mixture under the skin of the breast and legs of the chicken. Place the chicken in a roasting pan breast side down. Add about 1/3 cup of dry white wine to pan. Bake for 30 minutes. Lower heat to 350°F. Flip chicken breast side up. Add Solberry Seabuckthorn Puree to pan. Mix the Puree with the juices from the chicken and baste thoroughly. Baste once or twice as chicken cooks. Cover loosely with foil if necessary to prevent burning. Continue cooking until thermometer reaches 170°F. Chicken will be a gorgeous golden colour.
Remove from oven and place on cutting board. Let the chicken/turkey rest for about 10 to 20 minutes.