Roast chicken is a staple in my house. Simple to make, it easily lends itself to multiple meals. Roast chicken on the first night followed by coconut chicken curry the next and sometimes BBQ chicken sandwiches if any meat remains. The bones are used for stock. The liver and heart are sautéed in butter for whatever you wish to use them for. Nothing is wasted. In this way I honor the life given for our meal.
Following nature’s ways when producing our food is important for many reasons. Pasture raised animals, including chickens, have higher levels of omega-3 fatty acids and fat-soluble vitamins such as vitamins A, D and E, potent antioxidants.
Farms using biodynamic practices take organic and pasture raised animals to another level. By considering the animal’s impact on the earth, they use pasture rotation techniques, which minimize the damage done to fields. Rotation allows the land to be fertilized by animal manure and then rest before being used once again. This yields healthier land and healthier animals.
Many pesticides contain fluoride; therefore animals fed conventionally grown grains have concentrated amounts of fluoride in their bones. Fluoride is a byproduct of waste and toxic to our nervous system. It is associated with decreased mental acuity, learning disabilities and immune dysfunction. Conventionally raised meat also has higher levels of omega-6 and 9 fatty acids. This means animals raised in confinement produce more inflammation in our bodies when consumed than those raised in a more natural way.
Ideally, choose wild or bio-dynamically raised meats when you can. The next best option is pasture raised and then organic. Try to avoid conventionally raised meats due to their inflammatory nature and negative impact on the earth.
Basic Roast Chicken
Preheat oven to 375 degrees. Rinse chicken and pat dry. Place chicken in a casserole dish and rub with olive oil. Salt and pepper the chicken liberally, front and back. Pour stock into the casserole dish and bake uncovered for one hour.
Take the temperature of the meat between the thickest part of the thigh and breast, then turn the temperature up to 400 degrees. Bake another 20-30 minutes and check the temperature again. When the internal temperature reaches about 160 degrees turn the oven to broil and watch carefully. The final temperature should be 165 degrees between the thickest part of the thigh and breast and the skin crisp and brown.
Remove from oven and let stand for 10 minutes before cutting.
When the meal is over, pick the bones clean and use them to make Roast Chicken Stock.
Large casserole dish
The variations are limitless.
Sprinkle on your favorite herbs such as thyme, basil, oregano, chili powder, cayenne, coriander, etc.
Rub chicken with butter instead of olive oil, tucking pieces of butter under the skin.
Place half a quartered onion, lemon or orange in the body cavity.
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