SIMPLE WHOLE ROASTED CHICKEN

I have been reducing my soy intake and so switched up my roast chicken recipe by swapping soy sauce out entirely in favor of more garlic salt. My family has been loving this new version even more.

 

Simple Whole Roast Chicken

Ingredients 

3 - 4 lb chicken (preferably pasture raised)
2 tablespoons unsalted butter
garlic salt

Directions

Preheat oven to 425°F.

Let chicken sit out to come to room temp, pat dry, about 1 - 1.5 hours.

Melt the butter in the microwave or on the stove. Set aside. 

Coat the chicken with a light sprinkling of garlic salt. Then place the chicken in its baking vessel. Then brush melted butter over the entire chicken. Once done, sprinkle some more garlic salt everywhere.

Pop it into the oven and bake for about 45 mins to - 75 mins. Take the chicken out and test for doneness at 45 mins. The chicken is done when an instant-read thermometer reads 165°F when inserted into the thickest part of the thigh and any juices run clear (the legs of the chicken should wiggle easily from the sockets too.)

Once cooked, place the chicken on a cutting board and let sit for about 15 - 20 minutes before carving. It is up to you if you want to tent it with foil when it comes out. It will keep it warmer but it will also cause the crispy skin to loose some crispness. I don't bother to cover anymore. The chicken still stays pretty warm. 

Enjoy!! 

The Next Day

Save the carcass and any left over chicken meat to make chicken soup the next day. Simple start with equal parts water and chicken stock (Brodo's chicken bone broth is divine!), let it come to a boil, add the chicken bones and any left over meat. Add a few large pieces of carrots and celery. After it all comes to a boil, let is simmer for about 3 hours. Remove the soft carrots and celery. Any meat left on the chicken bones should come off easily. Take it all off and then discard the bones. You'll be left with nutrient rich chicken soup and tender chicken meat. I usually leave some in the fridge for my next lunch or dinner and freeze the rest. When I'm ready to eat the soup, I bring it to a boil again on the stove adding some more water and then some vegetables. Even just some chopped cabbage is nice! For my daughter I add in just some diced carrots. Add a little salt for the vegetables and let it simmer until the vegetables are as soft as you want them and serve. Good as is, extra good with a nice piece of bread with butter.