Food Feature: Easy Roasted Chicken

Roasted Chicken:

• 1 whole Chicken (preferably locally raised pastured, but any will do)
• Unrefined Sea Salt
• Poultry seasoning
• Chicken fat (or butter, lard, tallow, coconut oil, etc.)

Rinse chicken under cold water and pat dry.  Slather with chicken fat.  I usually do this with my hands.  Chicken fat is nice in that even when it is cold it is still spreadable.  If you haven’t collected chicken fat yet, just use another good fat, but you may need to warm it first.  Sprinkle generously with salt and organic poultry seasoning.  Poultry seasoning is available in bulk from many local natural food stores.  If you prefer you can make your own mixture of sage, marjoram and thyme, or other herbs and spices.  Coat the chicken well with salt and seasoning.

Place chicken breast-side down on a baking rack.  I use a stainless steel cookie cooling rack set over a casserole dish, but if you have a good roasting pan by all means use that.

Preheat oven to 350 degrees F, and bake for about 2.5 to 3 hours.  After the first hour, remove the bird from the oven and baste using the drippings at the bottom of the pan.  Use a silicone brush, turkey baster, spoon or natural bristle painting brush .  When the chicken starts looking nice and golden on the top, flip over using two large spoons or forks.  Baste other side.  Check after another hour and then every half hour until done.

When the skin is golden and crispy all around remove from oven. Set the chicken aside while you pour the drippings at the bottom of the pan into a small glass jar.  To remove bits, strain this liquid through a stainless steel strainer.  Place the jar in the refrigerator for later use.  There will be some fat on the top and juices on the bottom.  These can be used to make gravy, flavor sauces or soups, and when the fat has cooled it can be scooped off to use for cooking vegetables or basting your next chicken.

Enjoy the crispy chicken skin while it is fresh out of the oven.  And the crispy tail piece is a special treat for the cook!

When the meat has all been removed from the bones, place the bones in the freezer.  When you have 2-3 carcasses, make chicken stock!