Roast Chicken

Roast chicken is a weekly staple in our home. It is easy, quick and absolutely delicious; my children often fight over the crispy skin.

First start by pre-heating your oven to 300 degrees. Then, take a thawed chicken, rinse it and pat it dry with a paper towel or clean kitchen rag if you are no waste in your home. Place it in a baking dish or dutch oven. Next rub your oil of choice over the entire chicken, covering the skin. I use pork lard or coconut oil. This will make the skin crispy. Take your herbs of choice (I use the Poultry Seasoning from Frontier Co-op), cover the entire chicken with it and then also a generous amount of salt. Please make sure you are using a natural salt that is not iodized, like Celtic or Himalayan.

Place your chicken in the oven and bake uncovered on 300 degrees for about 3 hours.

*Variation: If you prefer a soft-skinned chicken you can cover it instead. When I cook a chicken this way I add carrots, onions and potatoes to the dish, encircling the chicken, just make sure to cover it or the veggies will dry out.

After it is done cooking allow it to sit for a few moments to cool down. Enjoy the roasted chicken alongside some steamed rice and vegetable of choice. I usually end up warming up some canned green beans from our garden.

Once you have finished eating whatever meat from the carcass, finish picking the leftover meats and set aside. DON’T TOSS THE BONES!

Take all the bones, uneaten skin, cartilage etc and place them in a stock pot, along with all the juices from baking the chicken, and make a simple chicken stock.