This Thanksgiving, there’s no foul in swapping turkey for a tastier, more local bird. Let the flown-in turkeys take a well-deserved holiday, and try one of our pasture-raised chickens instead. These perfectly sized birds are ideal for an intimate feast, and we have everything you need to make them your own with favorite flavors and family recipes.

For a little kitchen inspo to get that poultry in motion, we’ve got Chef Val Parra’s mouthwatering recipe below. Chef Val pairs this golden roast with roasted squash, carrots, and a pop of peppery watercress, adding just the right bite to balance the creamy, caramelized veggies and the butter-orange notes of the chicken. (And yes, the gravy is divine—just save it for the chicken, not the cocktail hour.)

Big mahalo to Chef Val and The Nook Neighborhood Bistro for sharing this recipe with us!

Sous Chef Val Parra and her beautiful bird

ORANGE HONEY LEMONGRASS ROASTED WHOLE CHICKEN RECIPE

Ingredients:

• 1 4-5 lb Pasture-Raised Whole Chicken
• 1 C butter softened
• 2 Tbsp honey
• 2 local oranges
• 2 stalk lemongrass
• 1 medium onion
• 4 C cubed squash
• 2 C carrots sliced in half lengthwise
• 2 Tbsp sea salt
• 1 tsp pepper or seasoning

For the brine:

• 4 QT water
• ¼ C Triple Citrus Rosemary Shrub
• 1 Tbsp black peppercorns
• ½ C sea salt
• ⅓ C sugar
• 1 stalk lemongrass

For the gravy:

• 2 tbsp ʻulu flour
• 2 C chicken bone broth
• ½ C fresh orange juice

Keep it local and shop these ingredients on our marketplace.

Directions:

1. Bring 4 qt of water to a boil. In the meantime combine all other ingredients for the brine in a deep and wide enough container to hold the liquid plus the chicken. Once the water has boiled, pour into the container with the other ingredients and stir until combined. Allow to cool completely before putting in the chicken. Refrigerate for 4 hours or overnight.
2. Preheat your oven to 325° F.
3. In a bowl, combine the softened butter, the zest of one orange, honey, salt, and pepper and mix until incorporated becoming a “compound butter”. Take the chicken out of the brine, drain, rinse in cold water, and pat dry. Rub the chicken with your compound butter and place it in a baking dish. Reserve a couple of tablespoons of the butter.
4. Place the carrots, squash, and onion in a bowl and massage them with the rest of the compound butter. Place them in the baking dish with the chicken.
5. Bake the chicken along with the vegetables for approximately 1 hour or until the juices run clear.
6. When the chicken is ready, take it off the dish along with the vegetables and let cool. Boil 2 cups of water or chicken stock. Strain the juices from the dish and add the ʻulu flour to create a roux. Add the chicken broth and whisk vigorously until smooth. Adjust salt and pepper.
7. Serve the chicken whole to carve or sliced on top of the roasted vegetables. Serve the gravy on the side.