Roast Chicken

Roast Chicken:  Here's one of those examples of what's old-fashioned becoming new again.  For Roast Chicken, the quality of the bird has everything to do with the goodness of the taste.  And, if you want to be particular about the chicken you eat- how it was fed, where it was raised, how it was raised and whether it was exposed to hormones or antibiotics, an old- fashioned DIY roast chicken is a simple solution.  I use a chicken twice -  first to roast and then to make stock from the bones.  Here is where I really can tell a difference; the higher quality of chicken, the tastier and more gelatin in the stock.  I'm looking forward to Spring chickens from Shiloh Hill Hens.  This jewel of a local farm delivers  amazing eggs and produce that has been grown with the utmost care of the land and critters.

I often roast a chicken at the start of the week so there's fresh meat for sandwiches, cooked chicken and  stock to use in simple recipes for days and days following.  It's a lot of output from one little chick and a few simple steps.

roast chicken

2 Tbsp. butter
1 large onion, peeled and sliced thin
3 cloves garlic, peeled
1 small chicken (4 lbs. about) without giblets
Salt (Celtic Sea Salt preferable)
dried herb of choice (oregano, rosemary, thyme)

Preheat oven to 375°F.   Melt the butter in a little pan.  Strew the onion slices and garlic  on the bottom of a roasting pan or a jelly roll pan lined with foil.    Rinse the chicken and dry it well. Set the chicken on a rack over the onions and garlic.  Brush with half the butter and sprinkle generously with salt and dried herbs.  Bake for one hour.  Remove from the oven, turn the chicken over and brush with the remaining butter.  Sprinkle again with salt and dried herbs.  Bake one hour longer.  Remove from the oven  and let stand 5 - 10 minutes before slicing.  Use the carcass and bones for stock.