Bone Broth Infused Rosemary Chicken

Hello you beautiful souls!! 

I’m finally back from vacation and ready to get back to the swing of things – and boy was it an amazing vacation!..  I will talk about my vacation on a later post, but for now let’s talk food!  The very first thing I did when I walked into the house from being gone for 12 days was take out 4 jars of bone broth I made before I left and put them in the fridge.  Not only will it help me with jet-lag but, time to slowly get my body back to eating foods which are ultra rich in vitamins minerals, and just plain home made deliciousness.   I knew the first week was going to be a little hectic, rolling into the house at 3:17am after being delayed for 3 hours, and trying to over come adjusting back to East Cost time.  I came back Tuesday morning and it’s Friday afternoon and guess what…. No jet-lag!!  YAY.  I thank sticking to East Cost time, not taking naps, drinking tons of water and eating ultra clean.  The first meal I prepared was super easy, soooo incredibly nutritious…. and I knew I was going to have plenty of left-overs to quickly make additional meals with my insanely busy first week back to reality :). The family also loved it and my daughter who refuses to drink bone broth by itself was pouring the broth all over her rice.  One more note: I use beef bone broth which I make all the time from grass-fed, grass-finished beef but if you don’t have time to make it yourself you can use bone broth or chicken broth premade (by Pacific).  The box brands you buy at the store are definitely not collagen rich or packed with the antioxidants, vitamins & minerals as when you make it yourself but it will still add great flavor to your meal.  I enjoyed the chicken with cauliflower rice one night and cut it up and poured it with it's broth over baked Japanese sweet potato another night.... Enjoy! 

Bone Broth infused Whole Rosemary Chicken

INGREDIENTS:

1 3-4 lb. Organic Chicken

4-5 medium carrots (cut in half once and once long ways)

1 large onion, peeled

4 springs of rosemary (2 chopped, 2 whole springs)

1 16 oz jar of beef or chicken bone broth (I used beef I made from grass-fed, grass-finished bones)

sea salt & cracked black pepper to taste

TO PREPARE:

- Take out giblets, neck from the inside of the chicken and discard.  Rinse your chicken with cool water and pat dry. 

- Rub sea salt all over the chicken, even on the inside.

- Put chicken breast side up in a large rectangle pyrex (or similar) baking dish.

- Add carrots around the bird.

- Add whole onion inside of the bird cavity.

- Add cracked black pepper and chopped rosemary all over the bird and a little bit on the carrots, adding the 2 full springs on top of the bird.

- Add the jar of bone broth on top of and sides of the bird.

- Bake uncovered for 1 hour.

- Take out, baste chicken (adding the broth all over the bird) and cover with aluminum foil and return to oven.

- Bake additional 15 minute, remove from oven and make sure internal temperature of Chicken is 165 degrees.  (If it is not, add to oven at 10 minute increments until it reaches 165 degrees. )