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Roasted Chicken

A whole chicken: One of the most versatile meals I make: A delicious main course for dinner, leftovers for wraps and salad, and homemade broth. All of these options are from one organic chicken. It is not always a weeknight meal, but so worth the time on the weekend to help prep for the busy workweek meals.


Ingredients:

whole organic chicken 5-8 pounds

sea salt

Cajun seasoning, Italian seasoning, or any spice mix of your choice







Directions:

  1. Take out chicken, remove neck and organs if present.

  2. Set the chicken in a 9x13 or large roasting pan, and generously salt.

  3. Leave it out for at least 2 hours to bring the meat to room temperature.

  4. Turn oven to 350 degrees.

  5. Generously rub the chicken with seasoning.

  6. Place in oven for 60 minutes to 75 minutes or until the internal temperature reached 165 degrees.

  7. Let chicken cool for 15 minutes or until cool enough to cut.

  8. Cut chicken and pick off the remaining meat.

  9. Keep bones, legs, skin, excess drippings, etc. to use for bone broth.






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