Happy Friday! As the weather gets colder, I start wanting all my food to be warm and comforting. I have enough trouble staying warm without my food working against me…which is why today’s recipe is one of my favorite comfort foods: roast chicken.
Keep in mind, this is the way I usually do it! There are tons of variations available: using different spices, adding marinade, stuffing the bird, having different sides…this isn’t quite as flexible as “what’s in my kitchen?” soup, but seeing as I’ve never made it the same way twice, I see no reason why you should!
Roast Chicken (adapted from “Nourishing Traditions”, by Sally Fallon)
1 roasting chicken, about 4 pounds
Root vegetables, diced:
– garlic (and seriously. If you’ve never had roasted garlic cloves, do this. Throw a whole head of garlic in. Separate the cloves, but don’t chop them. They taste simply incredible.)
Herbs, like thyme, oregano, or terragon – preferably fresh
4 tbsp melted butter
Preheat oven to 375 degrees. Place the vegetables in the bottom of a roasting pan, making sure you leave enough room for the chicken. Stuff the herbs in the cavity of the chicken, and place in the roasting pan, underside up. Brush with melted butter and sprinkle with salt and pepper.
Bake for 1 hour. Turn chicken by inserting a wooden spoon into the cavity, lifting it up and rotating it around. Brush with more butter, sprinkle with salt and pepper, and bake for 1 more hour. Eat!
Finally: when you’ve picked the chicken clean, don’t throw out the carcass*! It – and any leftover vegetable scraps or other meat bones – will make a great chicken broth, so you can have soup in the winter too. Add all the bits to a stock pot, add water to cover everything, and add a bit of vinegar (to draw out the minerals from the bones). Let it simmer for 12-24 hours or so, adding more water if the level gets too low. If you don’t want to make soup immediately, broth will keep well frozen: I just thaw as many jars as I need. Enjoy!