Easy Roasted Chicken + Broth
Not much easier than roasting a whole chicken. Great for a weeknight dinner, and you can saute some green beans or leafy greens while the chicken is cooking. Or even just a salad to go on the side! Don't throw out the bones, cause making broth may be even easier than roasting the chicken!
Roasted Whole Chicken
· 1 whole chicken, giblets removed (always pasture raised!)
· Salt and black pepper to taste (or Salt Lick seasoning, which will make your broth extra flavorful)
· ½ cup grass-fed butter, divided
· Veggies and herbs of your choice (celery, onions, carrots, garlic, thyme, rosemary)
1. Preheat oven to 350
2. Place chicken in a roasting pan, pat dry inside and out with paper towels, and season generously inside and out with salt and pepper or seasoning. Place 3 tablespoons butter inside the chicken cavity. Arrange dollops of the remaining butter around the chicken’s exterior. Cut the veggies into chunks, and place in the chicken cavity along with any herbs.
3. Bake uncovered 1 hour and 15 minutes in the preheated over, to a minimum internal temperature of 180 degrees F. Remove from heat, and allow to rest about 30 minutes before serving.
· 1 chicken carcass
· Roughly chopped veggies-- carrots, onions, celery
· Cold filtered water
· 2 tbsp apple cider vinegar
· 1 bunch parsley
· Place chicken carcass and veggies (except the parsley) in large stock pot. Cover with cold water, add vinegar, and let sit for 30 minutes to an hour.
· Bring to a boil, skim off the scum, and reduce to a simmer.
· Simmer for 6-24 hours
· About 10 minutes before it is finished, add the parsley
· Use a slotted spoon to remove all solids. Once it has cooled, I also like to use a fine sieve to strain the broth even further and store in jars.