I took a nourishing food ecourse this summer and learned some new cooking/baking techniques and I have not looked back!
This roasted chicken recipe is turning out to be my favorite recipe from the class and in my own personal opinion it is the EASIEST!
4-6 pound chicken
4 tablespoons of ghee, butter, coconut oil, or palm oil
salt & pepper
1) Preheat the oven to 375 degrees, rinse off
your chicken and remove any gizzards or
necks found in the chicken’s cavity. Pat dry
with paper towels. Place breast side down
into your pan.
2) Melt 2 tablespoons of the fat in a small
sauce pan, and pour over the back of the bird.
Celtic Sea Salt
I love it!
4) Take out of the oven. Melt the last two
tablespoons of fat. Jam a wooden spoon
into the chicken’s cavity, and turn the
chicken over. Pour the melted fat over
the chicken and sprinkle again with
unrefined salt and pepper.
By now it smells heavenly! Resist eating it. Oh, and I forgot to tell you that I like to put a snip of fresh rosemary inside of the body cavity. It is worth it. And if you forgot to take out the organs that's okay...I accidentally left the heart inside last night so I ATE IT! Yum.
5) Bake for one more hour or until done. The
chicken should be nicely browned on the
top and the juices should run clear when
you cut where the thigh joins the body. The
leg should also feel lose when you wiggle it.
Remove to a serving platter. Let sit for 15
minutes (you can cover with aluminum foil
and place in a warm oven)
6) So now that you know how easy it really is...roast a chicken of your own. Your husband will fall in love with you all over again!
Check out Passionate Homemaking for ideas on how to stretch your roast into more meals.