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Friday, November 9, 2012


Thanks for stopping by the blog, today I'll be posting a gout friendly roasted chicken, as far as purines is concerned, chicken has moderate purines that get turned into uric acid. Check with your physician or dietician if this recipe is okay. Just remember to eat lots of fruits like apples, black cherries, and good fresh juices to help you cleanse. And if you are on a medication to treat your gout attacks continue to take them if it helps you, other than that, stay away from foods that have higher purine levels and keep your foods low in sodium and sugars as well.


2 medium organic lemons, sliced to your desired thickness

Handful of rosemary leaves

1 whole roasting chicken 5-6 pounds

6 tbsp. olive oil divided

1/2 to 3/4 lb. peeled and trimmed parsnips

1/2 to 3/4 lb. peeled carrots

3 large russet potatoes quartered

1 tbsp. chopped fresh thyme

1 tbsp. chopped fresh parsley


1. Preheat oven to 350 deg. F. Place half of lemons under chicken skin, as well as sage leaves, do the same. Now place the rest of the lemons into the cavity of the chicken. Using twine, tie the legs together, try to place the wings under. 

2. Brush a tablespoon of olive oil over the chicken, a few more if you want. Place the chicken in a roasting pan and roast in lower part of the oven for about 1 hour and 15 minutes, please use a instant read thermometer to check the temperature at its thickest part it should register 165 deg F. (depending on your oven, it may take longer, or it may roast quicker)

Rules for roasting chicken in minutes are: 20 minutes per pound at 375 deg. F., I like 350 deg. F, in the oven I work with. The best way is to calculate 20 minutes per pound, simply multiply the weight of the bird, for instance we got a 6 lbs. one, multiply 6x20=120 minutes, now divide that by 60 minutes you get 2 hours. So even with this calculations, lots of variables can happen, your wife opens the oven door to add in her other baked goods, this robs the oven of heat.

Always remember that watching the roasting process every few minutes is key, and make sure you use a professional grade instant read thermometer and once it reaches even 155 deg. F, you can remove the bird from the oven and it will continue to cook as it rests. In past restaurant jobs I've seen chefs remove a bird at around 150 deg. F, and by letting it rest, the meat cooked up to 165 deg, rendering a juicy bird.

Tip: If you want a crispy bird (skin), crank up the oven for about 20 minutes to 475 deg. F towards the end, the high heat will crisp the skin.

3. Transfer the bird to your cutting board and let it rest for about 20 minutes (this continues to cook when left out of the oven).

4. As the bird is resting, cut parsnips and carrots into match sticks, toss it with the potatoes in a baking pan with the rest of the olive oil, thyme and parsley. Return baking pan to oven and roast for 40 minutes or until softened.

To serve, remove skin (to not eat fat), slice chicken into pieces by removing the legs, wings, and breasts, save breasts for ones with gout, and the others can partake in the dark leg meat. Remove the carrots, parsnips and potatoes and spoon on to individual plates. Season lightly with salt and pepper.

Note: It is safer for gout suffers on the whole to eat the breast meat which is lower in purines. Drink lots of water, eat lots of preferred vegetables and fruits.