I once was afraid of whole chickens. We really only ever ate chicken breasts growing up. The only time a whole bird was cooked was Thanksgiving and Christmas. But cooking a whole chicken is possibly the best use of your money.
Yes, it takes some time and a little preparation but it is WELL worth it. There is so much to do with all the leftover meat and bones and livers and hearts and feet! Yep...you heard me...feet. The skin on this chicken is delicious. Crispy and salty. And the meat is so tender and moist. Tender and moist.
You can read here about other ways I've made whole chickens in the past and how to use leftovers. But I've got some leftover recipes coming up soon to share as well!
Our weekday meals revolve around that whole chicken cooked on the weekends. The possibilities are endless. And who doesn't love a new chicken recipe?!
Enjoy friends...and do comeback and tell me how you liked it.
Sunday's Simple Roasted Pastured Chicken
1 5-6 lb whole pastured chicken
1 lemon, halved
1 garlic head, split in half, crosswise
bunch of thyme
1/4 cup grass fed butter, melted
salt and pepper
1. Place chicken in roasting pan and stuff with lemon, garlic, and thyme
2. Pour melted butter all over chicken...give it a good bath
3. Salt and pepper the outside of the chicken liberally
4. Cook in a preheated 425 degree oven for 1 1/2 hr. Always check the temp of the innermost part of the thigh to make sure it is done and cooked to the right temp of 165 degrees.
Serve with some gravy, garden potatoes, and roasted garden carrots. And don't forget to finish it off with a large glass of raw milk. now that's YUM!