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Thyme/Rosemary Stuffed Chicken with Herb Butter

what you need:
  • 1 chicken (ideally pasture raised aka the real cage free)
  • 2 – 3 sprigs thyme
  • 2 – 3 sprigs rosemary
  • 1 medium onion
  • salt, pepper, paprika to taste
  • tallow or other fat of choice
what you do:
If you are using a pasture raised chicken let it sit in a salt brine for 5 to 6 hours before baking. Here’s a guide to “brining” poultry (just don’t use regular table salt – I used Celtic sea salt). The chicken will be more tender that way. Preheat oven to 250 degrees Fahrenheit. Melt some tallow in a cast iron skillet or other skillet/dish large enough to hold the entire chicken. Wash and rinse the chicken, dry, and place in the skillet. Brush chicken with melted tallow or whatever fat you used.
Season with spices then stuff vegetables and herbs inside chicken cavity. I also like to throw some onion and herbs in the skillet next to the chicken. It makes for some tasty grease when the chicken is done. Place chicken in skillet breast down (makes the juices “flow” down to the breast making it more tender).

Chicken Bootie
Cover chicken and bake at 250 degrees for 2 to 3 hours. Increase oven temp to 400 degrees and bake another 30 minutes uncovered or until temperature of thighs is 170 degrees and breast 160 degrees. You will end up with a flavorful, juicy, tender chicken with crispy skin.
Herb Butter
what you need:
  • 1 stick (1/4 lb) butter (I used Kerrygold salted)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried garlic
  • 1 small shallot
what you do:
Let butter sit at room temperature until soft or heat on low heat just until it softens. You don’t want the butter to be liquid because the herbs and spices will just sink to the bottom rather than mix with the butter.

Cut shallot into small pieces and press through a garlic press. Mix all ingredients and place in refrigerator until it reaches desired consistency. I like my butter room temperature. 

I served the chicken with pureed zucchini.
Guten Appetit!

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