Recipes in Burlington
WHOLE CHICKEN RECIPE
- 1 Whole Organic Chicken
- 1/2 onion
- 1/2 lemon
- 4 bay leaves
I make this every week so we have chicken for salads and bones for bone broth in Burlington. I use my enameled cast iron dutch oven - an unexpected and favorite wedding gift that has gotten SO MUCH USE over the years. I think it's best to prepare the chicken ahead of time so that it has time to "take in" the flavors, but you can make it on the fly as well.
- Rinse and thoroughly dry an organic whole chicken. If you are using the bones for broth later, it's very important that you use good quality, organic.
- Rub the chicken with a light layer of olive oil. Salt and pepper both the inside and outside of the chicken.
- Squeeze the lemon over the chicken and rub it in with the existing olive oil to coat the chicken.
- Put the remaining lemon inside the chicken, along with the onion and bay leaves.
- Cover and refrigerate until ready to bake.
When ready to bake:
- Preheat oven to 400
- Bake uncovered for 90 minutes (165 internal temp), basting every 30 minutes. The more you baste it, the more crispy it will be. If you don't have time to baste in between, no worries. It will just be less crispy.
- Side note: I'm not a fan of basters. They are too hard to clean. I use a small gravy spoon to get the drippings and pour them over the chicken to baste.
You can use the meat for salads or anything you need. If everyone is home and you're enjoying it hot, you can add fresh spinach to the drippings and toss it around. Then serve the chicken on top of the spinach. It's delicious. (If you didn't dry the chicken well enough before preparing, the bottom may be a little watery and tossing the spinach won't work well)
SAVE THE BONES and make some Bone Broth. If not making it right away, freeze the bones.
HOMEMADE BONE BROTH IN BURLINGTON
- Bones of 1 whole organic chicken or equivalent amount of "other" bones (Sometimes we'll make chicken wings or grill split breasts. Save those for broth as well)
- 4-5 large carrots rinsed with yucky end removed
- 3-4 stalks celery or equivalent amount
- 1/2 onion
- 1 Tbs sea salt
- 1/2-1 Tbs Bragg's Apple Cider Vinegar
I use my Instant Pot to make broth at least once every week. You can use any pressure cooker. Mine holds 5 liters so this recipe is based on that. A quick internet search will show you all the benefits of bone broth!
These are really estimated amounts. I try to have equal amounts of carrots and celery, or a little more carrot. I try to use up vegetables that might be going bad soon in my broth. I always have freezer bags of bones in my freezer waiting to make broth, so as I have veggies going bad, I add those into the freezer bags. For the celery, I almost always use the butt end of the celery in broth (minus that sliver of yucky part at the very end). I also use the leaves of the celery in the broth, but also like that part in soups that I make. As for ACV, I like to use 1/2 Tbs. Most people use 1 Tbs to better pull minerals from the bones, but I don't like the taste as much with a full Tbs. So I stick with the 1/2, but do what you like!
- Add all ingredients to instant pot and fill with water to 1/2 inch below the max line. Set to manual for 90 minutes.
- You can quick release, but I usually let it sit for a while so the pressure can release on its own slowly.
- I use a 4 cup glass pyrex measuring cup with a colander inside it to ladle the broth from the instant pot.
- Discard the solids and pour the broth into quart canning jars (or directly into soup that you're making if applicable). I typically yield approximately 4 quarts of bone broth from each batch.
I can easily drink a quart of broth every day, so I have no problem using this for drinking and other recipes. If you don't drink that much, it freezes well. Add to canning jars (leave enough space at the top for expansion) and freeze.
DISCLAIMER: I am not a professional chef. We are not responsible for the outcome of any recipe you try from this website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. You can assume that all ingredients that we use are organic, although I will not add "organic" in front of every ingredient. The better quality food you use, the better outcome in the recipe and your health. And I'm sorry if you are a precise measurer... I tend to wing it 😉 -Dr. Raechel
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Core Chiropractic & Wellness Center
116 North Dodge Street Suite 2
Burlington, WI 53105