Our family loves this roast chicken and it’s the perfect start to a week’s worth of meals.
After family dinner with our favorite sides, it can become sandwiches, then soup stock – here’s our favorite chicken soup stock (bone broth) recipe. For best taste, use our pasture raised, grass fed whole chicken for a richer taste and more nutrients than store bought.
- 1 CATHIS farm finished whole chicken (3.5 – 5 lbs)
- 2 Tablespoon of Salt
- 1 Tablespoon of Pepper
- 3-4 Garlic Cloves
- 1/2 Cup Butter
- 1 Celery Stalk
Preheat oven to 375 degrees. Cover the inside of the roasting pan with foil. Place chicken in roasting pan and sprinkle with salt and pepper to taste.
Place 3-4 garlic cloves inside the chicken cavity and under the skin. Cut up butter and place in the chicken cavity and all around chicken in the pan. Place celery stalk in chicken cavity.
Roast chicken in oven for 1 hour 45 mins to 2 hours 15 mins depending on weight of chicken. Chicken should read 165 F or higher with a meat thermometer and juices should run clear.
Let chicken rest for 15 – 20 minutes prior to cutting up.
