Some may find cooking a whole chicken intimidating, but this easy oven roast chicken recipe is suitable for novices and chefs alike. At Berserker Farms, we only sell our chickens whole. There are many reasons for this, one is the affordability. Buying a whole chicken is much more affordable than purchasing breasts, thighs or drum sticks. Another, is the simple fact that cooking a whole chicken just tastes so much better! Cooking any meat with the bone in enhances the flavour profile and the nutrient profile of the meat. We also prefer cooking our birds whole because it leaves you with the perfect roast carcass for making bone broths and soups.
Here is our go to roast chicken recipe. Enjoy!
1 Whole 5-7lb chicken
Redmonds Sea Salt
Dried or Fresh Rosemary
Herb & Garlic Spice or your favourite Chicken spice
Bone broth or water
Dry white wine (optional)
Preheat the oven to 400F
In a large ceramic or glass casserole dish, place the chicken in the centre of the dish and pour 1 cup of broth or water over the chicken. Pour 1/4 cup of dry wine over the chicken.
Coat with salt, pepper, paprika, garlic spice and rosemary. Make sure to do both sides of the chicken
Option to stuff the cavity with stuffing or half an onion with fresh rosemary and lemon
Bake for 1 hour - 1 1/2 hours (for chickens over 6 pounds).
To check if they chicken is cooked, place a meat thermometer into the bottom of the breast. It should read 150F
Cut up and enjoy!
To make homemade bone broth from the carcass:
Place cooked chicken carcass in a slow cooker
Pour drippings from the pan into the slow cooker
Fill with water, so the carcass is completely submerged
Add chicken feet (optional) for added gelatin and collagen
Add 3 tbsp of redmond's sea salt
Add 1 tsp of turmeric
Dash of pepper
Add 1tbsp of raw apple cider vinegar (the vinegar helps to draw the nutrients from the carcass into the broth)
Cook on low for 12-24 hours
Feed the carcass to any pets or compost it
Pour broth into glass jars and refrigerate for later use