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If you haven’t tried our Crabapple Paste with chicken or turkey before, you’re in for a treat. With hints of cinnamon and cloves, the Crabapple Paste is a wonderful accompaniment to replace the more traditional cranberry sauce at the holiday table. Try it on your next chicken or turkey sandwich and we’re pretty sure you’ll be hooked!

When serving roasted duck fat potatoes, it is advisable to make more than you think you’re going to need. These roasted potatoes are dangerously good. Look for King Cole Duck Fat, an excellent product made in Aurora, Ontario.

Roast Chicken with Crabapple Paste and Roasted Duck Fat Potatoes

Serves 4-6

1 Tbsp chopped fresh thyme

1 Tbsp chopped fresh rosemary

1 large garlic clove, minced

1 tsp sea salt

½ tsp black pepper

¼ cup butter, at room temperature

3 lb whole chicken

1 jar PFC Crabapple Paste

½ cup duck fat

2 lbs Yukon Gold potatoes, cut into small chunks

1 tsp sea salt, plus more to taste

  • Preheat oven to 375 F.
  • Mix all the ingredients together and rub all over the chicken. Place the chicken on a tray lined with parchment paper. Roast for 1 ½ hours or until the juices of the chicken run clear. Let sit on counter for 10 minutes before slicing.
  • Melt the duck fat in a large cast iron pan and add the potatoes. Sprinkle with salt.  Cook and stir for 10 minutes and then put in the oven on the lower rack of the oven.  Roast for about 30 minutes, stirring occasionally, until browned and crispy.
  • Serve the chicken with PFC Crabapple Paste and the roasted duck fat potatoes.
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