Roasted Chicken

Prep Notes

Let Chicken and butter come to room temperature – 30 roughly

Directions

1. Preheat oven to 425 degrees (can turn temp down to 350 degrees during cooking time if getting too brown)
2. Wash and pat chicken dry, remove giblets
3. Pat 2 tablespoons of butter on the chicken
4. Season the chicken with salt and pepper and rosemary
5. Place in the oven and roast for 1 hour to 1-1/2 hours until the skin has crisped up and internal temp reaches 180 degrees an juices run clear.

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/