I can’t believe I haven’t shared this recipe with you’all yet…my go-to roasted whole chicken I’ve slightly adapted from the original #barefootcontessa cookbook by @inagarten. I’ve been making this for years now and usually make it at least 2-3 times a month. It’s SUPER easy, done in one pan and you can opt to add veggies to create a complete meal. How’s that!?!? It's warming, traditional and comforting🤗.
Ingredients:
🔸1 organic whole chicken
🔸salt
🔸black pepper
🔸five 8” rosemary sprigs
🔸1 lemon cut in half
🔸5 cloves of garlic
🔸avocado oil
🔸1 onion halved or quartered
Directions:
1. Preheat the oven to 425F
2. Remove the chicken giblets.
3. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry.
4. Place the chicken in a roasting pan.
5. Liberally oil and salt + pepper the inside of the chicken. Stuff the cavity with 3 sprigs of rosemary, the lemon, onion and 3 cloves of garlic.
6. Rub the outside of the chicken with oil and sprinkle again with salt + pepper. Tuck 1 garlic clove and one rosemary sprig in the crease of each leg.
7. Roast the chicken for 1.5 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter.
*Optional: Add potatoes, carrots and celery around the pan before cooking for a complete meal.
✨BONUS!!! - Save the chicken carcass to make #chickenbonebroth. Place bones in a slow cooker. (I’m using my new #instapot on the slow cooker setting) Cover bones completely with filtered water. Add 2 T. Apple cider vinegar. Let sit for 20 mins. before turning on. This allows the vinegar to help release the enzymes creating a more nutritious broth. Turn on and let simmer on low for minimum 24 hours, and up to 48 hours for maximum collagen extraction. You can add a variety of veggies, herbs and spices to create your own custom flavor. Be creative!
Cheers! And here’s to your health!!!🤗