Simple, perfect, nourishing roast chicken.
This is such a fulfilling meal. You can serve it alone or with sides.
Sometimes I serve it with mashed potatoes and homemade gravy. Sometimes with carrots and/or green beans. Sometimes with egg noodles, fresh mushrooms and gravy from the chicken. This chicken is tasty. Find a local farmer’s co op or CSA and the best meat you can for this recipe. : )
You can save the bones for bone broth so that’s an extra plus!
1 Organic, preferably pasture raised hen. (For this photo I have roasted a cornish game hen on the smaller side.)
2 tbsp of thyme
2 tbsp of raw grassfed butter
6 cloves of garlic
1 small yellow onion/ chopped
1 cup water
1 tbsp himalayan sea salt
1 tbsp unflavored gelatin
Chop the onion and unpeel the garlic cloves, adding them to a baking pan with water.
Rinse the chicken and coat it with sea salt and thyme. Then place chest down in the baking pan. Add the butter to the top of the hen, and the gelatin to the water in the pan.
Bake the hen chest down for 30 minutes at 375.
After 30 minutes turn the hen chest up for 30 minutes at 375. (Do not pierce the hen with a fork, carefully turn the hen without puncturing it.)
Let the chicken sit for about 10 minutes before carving it. I like to use the water that I’ve roasted the chicken in for gravy. You can simply add flour to thicken it (white or tapioca), or you can add it in the place of water for a gravy packet. Do not discard the precious bones! Save those for bone broth : )
Enjoy! : )