Roast Chicken for Fight Back Friday

by Girl Gone Domestic

I picked up a stack of cookbooks at the library last week.  So, when I was trying to decide how to cook up my weekly Free Range Chicken,  I found myself debating between Alice Waters’ recipe from her Chez Penisse Cafe Cookbook, and a very tasty looking recipe from Susie Theodoru’s book can i Freeze it?   Well, because dear (I adore the woman) Ms. Waters’  recipe required a little planning ahead, I went with the latter recipe.

This recipe calls for two chickens, I just did one large one.

The ingredients are:

4 garlic cloves

Sea salt & freshly ground pepper

Juice of one lemon, squeezed halves reserved

4 tablespoons unsalted butter, softened

Two 3 pound organic chickens, washed and patted dry

4 large rosemary sprigs  (I didn’t have any, so I skipped this)

The house smelled fantastic and the family enjoyed it, to the point that there wasn’t much left.  That wasn’t the end of it…oh no!… that carcass is in a pot on my stove making a huge pot of  nourishing bone broth!

It will simmer all night and some time tomorrow I will strain it and put into the freezer for future recipes.  Now that is getting my money’s worth, and I think this is the perfect post for Food Renegade’s Fight Back Friday .