What I love about roasting chicken is that not only do you get delicious, tender chicken to eat but after you remove the chicken from the bone, you can use the carcass to make one of the most flavorful bone broths in the world! Bone broth is full of countless nutrients like amino acids, vitamins, minerals, as well as gut healing nutrients like L-glutamine and collagen. Check out my article for more information on the amazing health benefits of bone broth! Here is a link to my turkey broth I make with the turkey carcass from Thanksgiving, but you can sub the chicken carcass for turkey.
When you finish making your broth, there are a number of different ways you can incorporate it into your cooking. You can always drink it plain and sip on with meals to aid in digestion or drink throughout the day. I happen to LOVE making super easy base soups with just a few vegetables and broth then blend together. They are great for having on hand and adding in extra protein like ground beef or roasted chicken or perhaps throw some roasted veggies on top. A few of my favorites are Beet-Fennel-Parsnip, Butternut Squash-Rutabaga, and my very favorite Rutabaga Leek Soup which is my take on the classic potato-leek soup.
- Preheat oven to 350*F. Take a TBS of ghee and lightly coat the bottom of a large baking dish.
- Pat the chicken dry with a paper towel and place in baking dish.
- Cut about 3-4 1-inch slices into the meat of the chicken and place small scoops of ghee into each slice.
- Take the remaining ghee and rub liberally over the chicken. Sprinkle with sea salt and seasoning so that it covers the entire chicken.
- Place in oven for about 1 hour and 20 minutes, checking occasionally to baste with ghee drippings.
- Remove chicken from bone and use carcass for a bone broth.