Take a look at this beauty! Lots of herbs and butter. Delicious.
Ingredients
1 whole (preferably organic, loved) chicken
1 onion – yellow or white, course chopped
1 entire garlic bulb
1 leMon
Carrots and potatoes, if you want to roast them along side the chicken while roasting
1 tablespoon kosher salt
1 teaspoon celery seed OR 1-2 celery stalks
2 teaspoons or more fennel pollen – my secret ingredient
1 teaspoon pepper
1 tablespoon thyme
1/2 tablespoon Rosemary
1/2 tablespoon parsley
1/2 stick butter slightly warm
~1 quart chicken stock
Preparation
Oven preheated to 425F
dutch oven its best, but roasting pan will do
rinse bird, remove giblets ( use to boil later for broth!), pat dry and allow to come to room temp while chopping and such
Generously salt and pepper inside and out, if using celery seed, sprinkle inside and out. If using celery stalk, place some inside and drop the rest in Dutch oven or roasting pan.
Cut lemon into quarters and squirt juices inside cavity. Then place the wedges inside.
Take 5-6 cloves of garlic, crushed with skin removed, and stick inside bird, sort the rest around bird (alongside vegetables)
Combine remaining herbs with the warm butter and coat that bird well!
Stick’er in the cooking vessel
Add desired vegetables and sprinkle with salt (more than originally stated)
Cover areas surrounding bird with stock. do Not wash off butter/herb coating on bird skin.
Place in oven 30 minutes uncovered
Reduced heat to 375F and continue cooking up to internal temp of 160F.
This may take up to another hour more
Save carcass to make broth! I’ll update site with instructions for this later.
