Time to put the store-bought rotisserie chicken industry out of business. 😉
Why did it take me eight years into homemaking to discover this? This is on once-a-week rotation here in our house! It’s been a true joy to know how to properly roast a REAL healthy, farm-fresh or kosher chicken. It’s a pure delicacy. The dread of ruining a beautiful meal has been replaced with anxious anticipation! And a teeny bit of pride!
Never Buy Rotisserie Again
I was suspect at first, because this seems a little TOO easy. And that the oven is too hot. But, with a step of faith, I tried this, and I was forever converted. The meat’s flavor stands on its own, no need for any added spices or flair. I like to think of myself now as a chicken purist :).
The skin is crispy and deliciously crunchy; the meat is succulent.
Roast Chicken
1 free-range or kosher 4-5 lb chicken
sea salt
Preheat oven to 450. Wash chicken and thoroughly dry the chicken inside the cavity and out with paper towels. Set the chicken in a roasting pan and generously sprinkle the entire chicken with sea salt (inside the cavity as well). No tressing, no added oil…just salt. If you don’t own a roasting pan, cut 5-6 large pieces of foil, ball them up, and rest the chicken on the foil balls in a 9×13.
Leave the chicken for about an hour in the hot oven. Set on the counter for about 10-15 minutes to allow the juices to settle before you carve it up. Try to keep from picking at the crispy skin while you are preparing your table!!
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You can also roast a whole cut-up chicken using this same method. It took about 40-45 minutes to roast the pieces that way.
(I got this recipe from my original paleo-cooking guru, Everyday Paleo, via Wendy)
Enjoy, and please spread the word!
Leigh
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Avoiding White Noise Like it’s White Sugar
Too easy! Definitely trying this asap! Thanks Leigh!
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Great! Just bought two pastured birds that I can do this with!
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Andrea, let me know how it worked for you. 🙂
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