Roasted Chicken

3 Tbsp Butter

1 Whole Chicken about 1.5 kg or 3-4 lbs.

1 medium Onion, chopped

1 stalk Celery, chopped

2 sprigs Rosemary

2-3 cloves Garlic, peeled

1/4 tsp Cracked Black Pepper

1/4 tsp Himalayan Sea Salt

1/3 cup Chicken Stock

1/3 cup Dry White Wine

DIRECTIONS

Remove the chicken from the refrigerator about 30 minutes prior to going into the oven.

Preheat the oven to 225 degrees Celsius (435 degrees Fahrenheit). Place the chicken in a glass baking dish. In the cavity of the chicken, place the onion, celery,  rosemary and garlic cloves.  Spread the butter over the skin in a thin layer. Crack black pepper and sprinkle sea salt on the skin. Tie the legs together with butcher’s twine to keep the stuffing in the cavity.

Place in the oven uncovered for 30 minutes. Remove the chicken from the oven pouring the chicken stock and dry white wine over the chicken. Turn the oven temperature down to 180 degrees Celcius (355 degree F). Depending on the oven cover with aluminum foil and continue to roast for 45-50 minutes, if the skin is still light, it is not necessary to cover the chicken.

If you want to add potatoes and veggies to roast, add them after the first 30 minutes. Baste with juices every 15 minutes.

When cooked, take the tray out of the oven and transfer the chicken to a serving plate to rest for 15 minutes or so. Cover it with a layer of aluminum foil to retain the heat. Allowing the chicken to rest before serving will keep it nice and moist.