Roast Chicken

Name: Roast Chicken
Ingredients: 1 roasting chicken, about 4 pounds; 1 medium onion, peeled and thinly sliced; 2 whole heads of garlic, (optional); 3 tablespoons melted butter; sea salt and pepper; several sprigs thyme, oregano, or tarragon; 1/2 cup dry white wine or vermouth; 4 cups chicken stock, (page 124); 1 tablespoon gelatin, (optional)

Source

Nourishing Traditions

Ingredients

Display Units in Metric

Display Mixed Units

Serves Change

1	roasting chicken about 4 pounds
1 medium	onion peeled and thinly sliced
2	whole heads of garlic (optional)
3 tablespoons	melted butter
	sea salt and pepper
	several sprigs thyme oregano, or tarragon
¹⁄₂ cup	dry white wine or vermouth
4 cups	chicken stock (page 124)
1 tablespoon	gelatin (optional)

"Strew onion slices in a stainless steel roasting pan. Cut optional heads of garlic in half and place, cut side down, in pan. Stuff fresh herbs into the cavity of the chicken and place on a rack in the roasting pan, under-side up. Brush with melted butter and sprinkle with sea salt and pepper. Bake at 375 degrees for 1 hour. To turn chicken, insert a wooden spoon into the cavity. Lift chicken and rotate so that top side is up. Brush with more butter, season with salt and pepper and return to oven. Bake another hour. Remove chicken to a carving board and cut into individual pieces. Reserve chicken pieces and garlic in a warm oven while making sauce. (Serve garlic heads to garlic lovers. Softened, individual cloves can be picked out with a fork. They are delicious.)

Remove rack from baking pan. You may pour off the fat if you wish, but it is not necessary. Pour in wine and bring to a boil, stirring to loosen onion slices. Add stock and optional gelatin and reduce to about half by vigorous boiling. Strain sauce into a small saucepan and keep warm over a low flame."

Nourishing Traditions by Sally Fallon, page 280

"Strew onion slices in a stainless steel roasting pan. Cut optional heads of garlic in half and place, cut side down, in pan. Stuff fresh herbs into the cavity of the chicken and place on a rack in the roasting pan, under-side up. Brush with melted butter and sprinkle with sea salt and pepper. Bake at 375 degrees for 1 hour. To turn chicken, insert a wooden spoon into the cavity. Lift chicken and rotate so that top side is up. Brush with more butter, season with salt and pepper and return to oven. Bake another hour. Remove chicken to a carving board and cut into individual pieces. Reserve chicken pieces and garlic in a warm oven while making sauce. (Serve garlic heads to garlic lovers. Softened, individual cloves can be picked out with a fork. They are delicious.)
Remove rack from baking pan. You may pour off the fat if you wish, but it is not necessary. Pour in wine and bring to a boil, stirring to loosen onion slices. Add stock and optional gelatin and reduce to about half by vigorous boiling. Strain sauce into a small saucepan and keep warm over a low flame."
Nourishing Traditions by Sally Fallon, page 280

Comments & Personal Notes

How do I add you as a friend? Can I do it on mobile or only on the site? Thank you! I’m also in a free trial so maybe I can’t
Do that yet?

Comment from Jenkerson — posted over 7 years ago

Easily import recipes to your online cookbook, drag them to your meal planner, and we’ll make your organized grocery list.

Try it FREE for 14 days! No credit card required!

Start my free 14-day trial

At the end of your trial, you can subscribe for $5.95/month or $49/year ($4.08/month).

There’s nothing to remember to cancel if Plan to Eat is not for you. We won’t bother you, but we might cry a little.