Recipe Station

Tempted now? The chicken commands you to bake it and eat. So, here we are to give you a terrific recipe. You supply the enthusiasm and trimmings!

Prepare Your Chicken: 

• 1 3-5 lb. organic, free-range chicken at room temperature

• 2 Tbsp (or more) sea salt or kosher salt

• 2 Tbsp fresh ground black pepper

• 3 ft. kitchen twine

Your Next Step: 

1.Remove chicken from refrigerator and let it come to room temperature, about 45 minutes.

2.Measure your salt and pepper into small pinch bowls and set aside. (This way you can season the chicken without sliming up your salt and pepper shakers.)

3.Preheat oven to 450 degrees F.

4.Reach inside the chicken cavity and remove the bag of giblets (if there is one). The giblets can be discarded or frozen to be used for broth.

5.Rinse the chicken inside and out and thoroughly pat it dry with paper towels.

6.Generously season with salt and pepper inside and out.

7.Truss the chicken with twine. (*See note below if you’re not sure how to do this.)

8.Place chicken on a 9 x 12 in. roasting pan or medium-sized oven-proof skillet with the breast and legs pointing upward. Roast on the center rack for 50 to 60 minutes, or until the juices run clear and/or the internal temperature reaches 165 degrees F.

9.Remove chicken from oven and let the bird rest for 15 minutes before carving.

Then you will just cut into the succulent bird, plating it gently, but only AFTER you’ve snapped pictures of the chicken and sent them on over to your pals on Facebook!

Beautifully prepared and baked and it as pretty darn easy! Go on over to Gracefully Primal to read another story from the original architect of this yummy main course!