This is my all time favorite roast chicken recipe – very simple to pull together and intensely flavored.
1 Pastured chicken 2 tablespoons apple cider vinegar from Rockridge Orchard 1 – 2 teaspoons dried thyme 1/2 teaspoon celtic sea salt 1/2 teaspoon freshly ground black pepper 3 – 4 minced garlic cloves 1 – 2 cups chicken stock
Preheat oven to 325 degrees farenheit.
Rinse and dry chicken.
Mix all the ingredients together to form a thick paste. Gently separate the skin from the meat around the breast cavity and thighs. Rub the spice mixture under the skin of the breasts, thighs and drumsticks if possible but reserve about 1 tablespoon of the spice mixture. Rub some butter on the skin, then the reserved spice mixture on the outside of the bird.
Place the bird breast side up on a roasting rack placed over a broiling pan and pour the chicken stock in the broiling pan.
Bake at 325, basting occasionally with chicken stock until the bird reaches at least 165 both at the thickest part of the breast and thickest part of the thigh. Tent the chicken with foil and allow it to rest for 15 minutes before carving.
Deglaze the pan with 1/4 cup of dry white wine or Rockridge hard cider to make a very intense sauce perfect for drizzling over mashed potatoes.