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- 1 or 2 pasture raised chickens (cut into serving pieces, breast, leg, wing etc)
- garlic powder, to taste
- sea salt, to taste
- Italian Seasoning, to taste
- Put pieces in a 9″X13″ baking pan – you may need two pans depending on how much chicken you have.
- Sprinkle with garlic powder, sea salt and Italian Seasoning.
- Put in 350 degree oven.
- Bake for 1hour and 15 to 30 minutes until done.
- If you have two pans you may want to switch the top and bottom pans so the skins crisp up evenly. You could change the herbs to suit you taste or for variety.
Good hot or cold.
- A suggestion for the leftover carcass: put the carcass into a pot, cover with water, 2 T. vinegar and simmer 12-24 hours for broth. Use for soup or freeze for later use. The vinegar helps draw minerals from the bones. I pour the broth from the pans (after chicken pieces are completely baked) into the pot with the carcass to add extra flavor and not waste it. You can add your left over bones to the simmering broth also.
Yield: Serves probably 8-9 with 2 chickens and 4-6 using only one chicken especially if the chickens are large
Recipe courtesy of Marilyn Jondle, Abundant Life Farm