Simple Slow Roasted Pastured Chicken

By September 20, 2016Chicken, Recipes

  • 1 whole pastured chicken (typically 5-6 pounds)
  • 2-3 carrots, coarsely chopped
  • 2-3 celery stalks, coarsely chopped
  • 1 medium onion, coarsely chopped
  • 2-3 cloves of garlic
  • 2 cups white wine, bone broth, or water
  • Butter or coconut oil for the outside of the chicken
  • Sea salt, pepper, and thyme to sprinkle the outside of the chicken

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  1. Wash out the chicken, pat dry, and tie up the legs with cooking twine.
  2. Put the veggies in the bottom of your roasting pan along with the wine (or bone broth or water).
  3. Put the chicken breast down in the roasting pan and roast at 250 degrees with the lid on for 3 hours.
  4. After 3 hours, flip the chicken to breast up, butter the skin, sprinkle with seasonings.
  5. Roast another 45 minutes with heat up to 350, and with lid off.
  6. Let your chicken rest for a few minutes outside of the oven before cutting.