Roasted Rosemary Pasture Raised Chicken
Nothing says fall or winter like homemade chicken noodle soup, made with pasture raised chicken. Forget the salty canned stuff and enjoy truly fresh soup!
1 3-4 lbs 1915 pasture raised whole chicken
1 lemon (halved)
3 bay leaves
1 tablespoon olive oil
1 1/2 tablespoons fresh rosemary (finely chopped)
1/2 teaspoon sea salt
14 oz pasture raised chicken stock
4 oz white wine
6 TBSP minced garlic
Heat the oven to 375 F (190 C). Pat the chicken dry. Place lemon halves and bay leaves in the pasture raised chicken cavity. Tie the legs together with kitchen string. In a small bowl, mix together the olive oil, rosemary, and salt. Rub mixture over the entire pasture raised chicken. Place the chicken in a large baking dish. Set aside. Bring the pasture raised chicken stock, white wine and garlic cloves to a simmer. Pour the liquid and garlic cloves into the baking dish around the pasture raised chicken. Cover the baking dish with foil, crimping the edges tightly around the dish so that no steam can escape. Roast for 1 hour 20 minutes. After this time, remove the pasture raised chicken from the oven and remove the foil. Place pasture raised chicken back in the oven, and roast for another 20 minutes or until the pasture raised chicken is golden brown. Remove pasture raised chicken from the oven and loosely cover it in tinfoil. Let it rest for about 15 minutes. Spoon the sauce from the baking dish into a saucepan, and keep it warm. You can strain some of the garlic cloves into the sauce. Serve chicken with garlic sauce on the side.
See below to try our 1915 pasture raised chicken! Raised on pasture - moved daily to fresh grass and bugs. Our supplemental feed blend is NON GMO (corn free and soy free) making for extra delicious and clean chicken! Enjoy!