Whole Roasted Organic Chicken
I like to sprinkle the chicken with plenty of unrefined coarse sea salt before baking. This gives the meat a ton of flavor. You won't be consuming all of the salt unless you eat the skin, so don't worry about putting too much on. Sometimes I sprinkle on 1 to 2 tablespoons of Poultry Seasoning from Penzey's Spices if fresh herbs are unavailable. Right now I have plenty of herbs growing in my little kitchen herb garden so I used chives, marjoram, and thyme in what you see pictured here. I love adding whole garlic cloves to a roasting chicken. The garlic cooks in its own skin, and when the chicken is done, I remove the whole garlic cloves and serve them in a small bowl that gets passed around. You can squish the roasted garlic out of its skin and spread it onto your chicken slices.
one 3 to 4-pound organic chicken
1/2 onion, diced
2 stalks celery, chopped
2 whole heads garlic
handful of fresh herbs
coarse sea salt
freshly ground black pepper
olive oil or organic butter
Preheat oven to 450 degrees F. Set out a 9 x 13-inch glass pan or ceramic roasting dish.
Rinse the chicken with cold water; place into the pan. Partially stuff the cavity of the chicken with the chopped onion and celery. Spread the remaining around the chicken on the bottom of the pan. Place the herbs around the chicken. Break up the heads of garlic into separate cloves; place them around the chicken.
Generously sprinkle the whole chicken with coarse sea salt and freshly ground pepper. Drizzle with olive oil or dot with butter. Add 1/2 cup to 1 cup of water to the bottom of the pan.
Place into the oven and bake for 10 to 15 minutes at 450 degrees to seal in the juices, then reduce heat to 325 degrees F and cook for approximately 1 1/2 more hours. You can check for doneness by pulling away the thigh, if the juices run clear the chicken is done. Some people also like to use a meat thermometer. I never do, but if so, you will want it to read 180 degrees in the thickest part of the breast or thigh. Remove the chicken from the pan (I usually use 2 spatulas to do this) and place it onto a plate or cutting board. Let it rest for about 10 minutes before cutting into it. This allows the juices to go back into the meat. Carve with a sharp knife and serve. You can use the pan juices to make Gluten-Free Gravy or save it and add it to your simmering stock the next day. Most of the gut-healing gelatin is released into the pan juices so make sure not to waste it. Source: www.NourishingMeals.com.
More Main Dish Recipes:
Baked Salmon with Garlic Greens
Fresh Vegetable Curry