In my nutrition coaching sessions and classes, I find the most women want to know an easy but delicious way to roast a chicken. Then, use the bones to make bone broth (so great for your digestive system, gut health and immune system) from the roasted chicken.
Here is the easiest and most delicious recipe I have found and make at least twice a month. I cook 2 chickens to save time and make yummy chicken salad with one chicken, then chicken wraps or top on salads with the other.
Roasted Chicken (then use for yummy Bone Broth)
One whole chicken
Rosemary, sage, garlic, Hymilayan sea salt, sweet potatoes, carrots, coconut oil, apple cidar vinegar, leftover raw veggies from week.
Use One whole chicken (to save time, do 2 chickens at once).
Remove parts, rinse and pat dry with paper towels.
Tuck the following ingredients under the skin of the chicken:
4 sprigs of fresh rosemary, 5 sage leaves, 3 mashed garlic cloves, teaspoon Himalayan sea salt
*snip skin of chicken with cooking scissors to get seasonings under skin.
Place in roasted pan and cover completely with saran wrap
Place in refrigertor for 24 hours
Cool at 425 degrees for 25 minutes flip chicken over
Reduce heat to 375 degrees for one hour (or not pink inside when pierced)
*when cooking, also roast chopped carrots, sweet potatoes and cover with melted coconut oil and cook for one hour
When done, remove bones and skin from chicken. Use chicken meat for salads, casseroles or chicken salad.
Place bones, 2 tablespoons apple cider vinegar, celery, onion and any leftover vegetables from the week into a large stew pot with bones and skin. Add 2 teaspoons salt and pepper.
Bring to boil, then reduce heat and cover for 12- 24 hours.
COOL to room temperature and pour into mason jars.
Continue to cool in refrigerator. Then, screw tops on and place in freezer or refrigerate.