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Slow-Roasted Chicken

Yields8 ServingsPrep Time10 minsCook Time4 hrs 30 minsTotal Time4 hrs 40 mins

This recipe is great when planning to make a delicious bone broth (recipe coming soon). This is an easy one, however, I put a difficulty level of intermediate because it involves spatchcocking a chicken. For those of you that do not know how to do this, there are youtube videos that will teach you and I will be adding my own video soon!

 1 Whole Chicken (spatchcocked)
 2 tbsp Melted Butter or Ghee
 2 tbsp Organic No-Salt Seasoning
 Sea Salt & Pepper to taste
1

Place the spatchcocked chicken in upside down in a baking dish and add sea salt and pepper to the ribcage.

2

In a small pot, melt the butter or ghee at a low temperature. Turn the chicken over and use a pastry or basting brush to lather the chicken with the melted butter.

3

Once finished, add sea salt, pepper, and your choice of seasoning to the chicken. DO NOT add the seasoning before the butter as you will just smear it around.

4

Roast the chicken in the oven at 275ºF for 4 hours and 30 minutes.

5

Let cool and separate the meat from the carcass to save for a bone broth.

6

Serve.

Nutrition Facts

Servings 0