Roast Chicken in a Cast Iron Skillet
Are you new to Cooking Traditional "Nutrient Dense" Foods, feel overwhelmed, and don't know where to start? Learn how to cook a roast chicken, which leads to the makings for chicken bone broth.
Servings: 4 servings
- 1 Raw whole chicken 2-4 pounds in weight
- 3-4 Potatoes, unpeeled cut in half and then each half cut in quarters
- 6 Carrots, peeled cut into thirds
- 4 Onions, peeled cut into quarters
- 1/4 cup Butter, melted
- 2 teaspoons Coarse ground Celtic sea salt
- 1 teaspoon Ground black pepper
Preheat oven to 425°F.
Place carrots on the bottom of the cast iron pan to create a rack.
Salt the chicken cavity with 1 teaspoon of salt.
Place chicken on top of carrots into the pan. Tuck the wings under the chicken body. (See video.) Tie chicken legs together with twine.
Place onions and potatoes around chicken in pan.
Brush melted butter over chicken and vegetables. Sprinkle with salt and pepper.
Place pan into the oven. Lower oven temperature to 375°F. Cook chicken to an internal temperature of 165°F-185°F or until the juices run clear and there is no sign of pink or red meat when the chicken is sliced. Enjoy!
Find this recipe and video at https://marysnest.com/recipe/new-to-cooking-traditional-nutrient-dense-foods-start-with-a-roast-chicken
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