Look, I know. I have a lot of feelings. I’m just a sappy gal. I’ve been coming at you strong with life moments and real talk. I’m going to give you a break (as best as I can) and get practical this week. We’re going to talk about chicken. How to roast it, how to use all of the meat, how to make chicken stock and how to make a chicken pot pie that will make your husband fall in love with you all over again. (See? I had to talk about love already. Oh well, deal.)
Roasting a chicken was a pretty daunting task for me. As most of you know, I’ve raised 10 hens as pets and enjoyed their amazing eggs (except Rupert’s, he turned out to be a rooster) They are my little feathered friends and I like them. So, holding a cold, raw bird, was a bit much for me at first. I’m all about the concept that things have to die for me to live. I hunt deer and harvest a garden, so I understand. My only issue is that I don’t want it to die in vain. I don’t want to waste anything. So, after I failed a few times roasting a chicken, I reached out to my cousin, Chelsea, for help. She roasts chickens regularly and posts mouth watering photos and I had to know her secret. It is too simple not to share! Everyone can and should try this at home.
I’m going to stop now before I tell you the story about how Regina saved Paula Dean from a terrible winter night by covering her with her own body. I don’t want to send anyone over to the vegetarian side.
You can eat the bird, just make it taste awesome. It’s what they would want. Here is how you do it. Feel free to save print or pin the recipe card at the bottom of the post!
Chop your veggies. You can use anything. I like to use beets, potatoes, brussel sprouts, carrots, onions and a lot of garlic. As the chicken cooks, it drips deliciousness all over these veggies and crisps them up. Everyone picks at them even after they’ve licked their plates.
Next, stuff the bird with a lemon and an onion.
Salt the bird and let it sit for an hour.
Cook it until golden and boom boom chow, you did it. Enjoy your dinner and check back this week to see what to do with the leftovers!
- One whole grass fed chicken, thawed, rinsed and patted dry
- 3 Tbs sea salt (enough to cover the whole bird)
- 1 lemon peeled and sliced
- 1 onion sliced
- 2 beets peeled and chopped
- 4 medium potatoes, chopped
- 3 carrots, chopped
- 2 cups brussel sprouts, halved
- 1 chopped onion
- 10-12 whole cloves of garlic
- Stuff the bird with the onion and lemon and cover all of the skin with sea salt, let that sit for one hour.
- Meanwhile, assemble all of your vegetables in the bottom of a roast pan.
- Place the roasting tray on top with the chicken on it and roast it all in a 400-450 degree oven for about 2 hours or when it's all the way cooked and golden brown on the outside.
- Feel free to change out any vegetables for whatever you have or like!