Whole Chicken

I've finally mastered cooking a whole chicken. Now that it's Fall and we use our bone broth almost weekly in meals, we quickly run out of bone broth. In order to get the bones for bone broth, I need to cook a whole chicken.  This recipe took some work to perfect, but the last 3 times it's turned out perfect. So now it's time to share my secret.

Whole Chicken
2-5 lb whole chicken (I love the Organic, pre-brined chicken from Trader Joes)
4 carrots chopped
4 celery stalks chopped
5 red potatoes chopped (I sometimes substitute, sliced butternut squash, acorn squash or delicata squash)
1 whole onion (red or yellow) cut into quarters
1 large rosemary sprig
1 large thyme sprig
1 garlic head (peel each clove individually)
Garlic powder
Salt
Pepper
Olive oil

Turn on oven to 275 degrees
Place Whole Chicken in cooking pan large enough for chicken and the vegetables
Put potatoes (or squash), celery, carrots, onion and whole garlic cloves around the chicken
Pull some rosemary and thyme off the sprigs and sprinkle around the vegetables
Drizzle top of chicken with olive oil, garlic powder, salt & pepper
Place in oven (no foil necessary) @ 275 until chicken reaches 165 degrees Fahrenheit
We then save the bones and that same night make our own bone broth (you can find that recipe in my archives on September 29, 2013). That broth I use for the base of all my soup recipes.
****Mix it up a little bit by substituting the potatoes for a squash, either sliced butternut, sliced acorn, or delicata squash.

Enjoy!