Herb Roasted Chicken & Bonus Broth!

1. Preheat your oven to 375°F (190°C).
2. Rinse the CT Ranch pasture-raised chicken under cold water and pat it dry with paper towels.
3. Slather in butter or ghee, and season the chicken generously with salt and pepper, both inside and out.
4. Gently loosen the skin of the chicken and rub minced garlic and chopped fresh herbs underneath the skin.
5. If desired, stuff the cavity of the chicken with lemon slices and additional herbs for extra flavor.
6. Place the seasoned chicken in a roasting pan or baking dish, breast side up.
7. Surround the chicken with chopped vegetables, arranging them evenly around the bird.
8. Roast the chicken in the preheated oven for about 20 minutes per pound, or until the internal temperature reaches 165°F (75°C) when measured with a meat thermometer inserted into the thickest part of the thigh without touching bone.
9. Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving and serving with the roasted vegetables.

Bonus Recipe: Bone Broth with CT Ranch Chicken Carcass

Ingredients:

• Carcass of the roasted CT Ranch pasture-raised chicken
• Water
• Vegetables (such as onions, carrots, and celery), roughly chopped
• Garlic cloves, smashed
• Lemon or Apple Cider Vinegar
• Fresh herbs (such as parsley and bay leaves)
• Salt and pepper, to taste

Instructions:

1. After carving the roasted chicken, place the carcass (including any leftover bones) in a large stockpot or slow cooker.
2. Add enough water to cover the carcass by a few inches and a splash of lemon juice or ACV.
3. Add the chopped vegetables, smashed garlic cloves, and fresh herbs to the pot.
4. Season with salt and pepper, to taste.
5. If using a stockpot, bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let the broth simmer, partially covered, for 4-6 hours, stirring occasionally.
6. If using a slow cooker, set it to low and let the broth cook for 6-8 hours or overnight.
7. Once the broth has simmered and developed rich flavor, strain it through a fine-mesh sieve or cheesecloth to remove the solids, leaving you with a clear, flavorful broth.
8. Allow the broth to cool before storing it in airtight containers in the refrigerator for up to 5 days or freezing it for longer storage.

Enjoy your delicious herb-roasted chicken and homemade bone broth made from CT Ranch pasture-raised chicken!