Serves 8

Roasted Worcestershire Chicken

Roasted Worcestershire Chicken with Balsamic Glazed Hericot Vert and Corn

4-5 lb roasting hen
¼ cup Worcestershire sauce
3 tbsp fresh ground black pepper
1 tsp kosher salt, if needed
1 large red onion, cleaned and roughly chopped
2 ribs celery, cleaned and roughly chopped
2 carrots, cleaned and roughly chopped

1. Clean and wash the roasting hen and pat dry with paper towels
2. Rub with Worcestershire sauce to thoroughly coat the skin.
3. Rub remaining sauce into the cavity.
4. Coat well with pepper, cover and marinate for two or more hours.
5. Preheat oven or roaster to 350 degrees F.
6. Place the hen, onion, celery and carrots in the oven or roaster for 1½ hours or until an instant-read thermometer registers 165 degrees at the center of the thigh.
10. Remove the hen from the pan, cover loosely with foil, and let rest 10 minutes before carving.
11. Meanwhile, remove the fat from the pan drippings. Use a stick blender to puree the vegetables and pan drippings to make a sauce. Adjust seasoning as needed.

(Cook’s note: To test doneness, if not using an instant-read thermometer, insert a sharp knife into the joint between the body and thigh. If the juices run clear, cooking is complete.)