I’m finally home! For those of you who weren’t aware over the past twelve days I’ve spent 12 hours in a plane and over 11 hours in a car taking my little east coast self to the west coast! The trip was absolutely amazing and I was able to stay full and happy thanks to my travel tips I shared with you all before I left. I ate a lot of canned tuna, salads, and even a steak out at a restaurant (look at me being fancy!). While I had a good time I’m definitely happy to by back in the comfort of my own home, especially the kitchen!
I’m already back to business as usual with a Sunday prep day which involved roasting off this pretty little chicken. I love to roast my chickens right over vegetables. Not only do they cook down in the chicken juice for a wonderful flavor, they also provide the chicken a little kick stand to sit on so the skin doesn’t get soggy from it’s own juices. You can even use the leftover juice to make a great homemade gravy. That gives you chicken, vegetables, and gravy all in one pan. Nothing better than only having one pan to wash. Not to mention the roasted skin looks (and tastes) gorgeous!
When you go through the trouble of making a whole roast chicken you really want to make it count by using everything as much as you can. This means not throwing away anything until you’ve extracted all the flavor you can from the product! We will be eating off this chicken all week in various ways but the most important part of this chicken for me is the part most people just toss out. The bones. Don’t you dare get rid of those chicken bones! You can make the most amazing stock. Not only will the stock be the best you’ve ever had but you be able to control all the ingredients inside of it. What’s better than homemade chicken noodle soup? Keep on the lookout for my chicken stock recipe coming later this week.
What do you prep on Sundays? Do you like to roast your own chickens as much as I do? I’d love to hear from you! Please comment below your thoughts. Oh! Don’t forget to follow my social channels and subscribe to get special recipes and tips just for subscribers!
- 4 lb roasting chicken
- 4 large carrots
- 4 stalks celery
- 1 fennel bulb
- 3 bay leaves
- 4 cloves garlic, crushed
- small bunch fresh parsley
- 1/4 cup ghee, room temp
- 1 tsp salt
- 1 tsp oregano
- (extra salt for cavity)
- Preheat oven to 425F.
- Chop carrots, celery, and fennel bulb into large chunks (about 1 inch). Place into 9x13 baking dish. (You're veg should evenly cover the bottom of the baking dish)
- In small bowl mix ghee, salt, and oregano, set aside.
- Take the chicken, remove giblets/any pin feathers that remain, and pat dry with paper towels.
- Massage the ghee mixture all over the chicken. (This sounds weird but literally rub it all around, the wings, legs, all the crevices.)
- Salt the cavity of the chicken and stuff with bay leaves, garlic, and fresh parsley.
- Tie legs of chicken together and place over veggies in baking dish (be sure to tuck the wings under the body so they all roast evenly)
- Bake for 1 1/2 - 2 hrs until a thermometer placed between the leg joint reads 165F*
- Remove from oven and let sit for 20 min so the juices redistribute into the chicken. ^
- *Please don't just use the juices as a tell if the chicken is done or not. The juices do run clear below 165F and can be a false indicator of doneness (and safeness) of the chicken.
- ^After you've removed the chicken/veggies from the dish reserve the liquid and create a homemade gravy (YUM!)