Anita Boen's Heritage Chicken Recipe
1 whole pastured, organic chicken
1 small onion, quartered
2 ribs of celery, cut into 3-4" pieces
handful of fresh herbs (parsley, sage, rosemary, thyme)
salt and pepper to taste
1 tbsp olive oil
Remove bird from refrigerator 1/2 hour before cooking
Preheat oven to 300
Wash chicken and pat dry.
Rub olive oil onto the skin of bird, then season with salt and pepper
Stuff bird with onion, celery and herbs
Roast at 300 in a covered pan (a glass baking dish covered with foil works well) for 45 minutes. Remove cover and continue cooking for 20-30 minutes until bird is browned.
Remove the bird from the roasting pan and let it "rest" at least 10 minutes before carving.
Add 1 cup of water or stock to the juices in the roasting pan stirring to remove any bits that have stuck to the pan. Transfer liquid to a skillet and cook over medium high heat on top of stove. Knead one tablespoon of flour and 1 tablespoon of butter together well with your fingers until the flour is thoroughly mixed with the butter. Whisk pea sized bits of the kneaded butter into the liquid until it thickens slightly. Reduce heat and cook 2-3 minutes longer. Add salt and pepper to taste.