Roasting a chicken is one of the most popular ways of cooking chicken. Left over meat from a roasted chicken can be used in many other recipes. Here is a fool proof way of roasting a pastured or heritage type chicken.
Preheat oven to 450 degrees. Rub olive oil on the outside of the chicken and liberally salt and pepper it inside and out. Place 1/2 an onion, 4-5 cloves of garlic, a couple sprigs of thyme and a teaspoon of sage inside the chicken. Place the chicken into the preheated oven and cook for about 20 minutes.
Turn the temperature down to 375 degrees and continue to cook until a meat thermometer reaches a temperature of 165 degrees in the thickest part of the thigh. DO NOT OVERCOOK as the chicken will dry out and be tough.
Remove the chicken and place on a platter or plate to rest for 15-20 minutes. The temperature will continue to rise and the juices will have time to absorb back into the meat for a deliciously tender and juicy chicken.
Use the pan drippings to make a gravy if desired. Serve with mashed potatoes or brown rice and a steamed vegetable.
Save the carcass when finished. Place it into a stock pot and cover with water. Add a tablespoon of apple cider vinegar (organic with the mother), 2-3 carrots, 2 stalks of celery, 2 cloves of garlic and 2 onions cut in half.
Bring the water to a boil then turn down the heat and simmer for 3-4 hours. Remove from heat and strain the contents of the pot. Season with salt and pepper to taste. You will now have a wonderful chicken stock that you can use for soups, gravies and broth base for other recipes. Keep refridgerated for up to a week or freeze in a container for future use.
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