Recipe by Ashley Smith of Dynamic Nutrition.
Looking for an easy weekend dinner that makes your house smell great? Stuff this chicken and forget about it for a few hours – then pair with baked kale and mashed potatoes. YUM!
1 chicken from Autumn’s Harvest Farm
1 14.4oz can chicken broth (or make your own!)
1/2 bunch of parsley, chopped
5 bay leaves
1 lemon, quartered
3 cups of dry white wine
3 stems each of rosemary, thyme, and sage
1 large onion, quartered
8-10 cloves of garlic, peeled
1/2 cup Bright Raven Farm honey (sumac basswood variety)
Salt and pepper
Preheat oven to 400 degrees. Pat chicken dry and stuff with 1/2 of the onion, as many cloves of garlic as you can fit, Rosemary, thyme, sage, 3 bay leaves and 1/2 the lemon. Pour white wine and chicken broth into the bottom of a Dutch oven.
Warm the honey and rub all over the chicken. Season outside of chicken with Himalayan salt and fresh cracked pepper. Set the chicken in the liquid in the Dutch oven. Put all remaining ingredient in the liquid around the chicken (the rest of the garlic cloves, the other half of the onion and lemon, and the rest of the remaining herbs.) Chop half of an entire bunch of fresh parsley and sprinkle in liquid.
Cook for 3 1/2 – 4 hours in the oven with the lid on. It should fall off the bone when you take it out! Remove stuffing from chicken and reserve for making chicken broth with carcass and leftover liquid from Dutch oven.