Ingredients
- 1 fresh organic whole chicken with DAARZOOD 2 lemons, sliced 1/2 cup sage leaves 1 small carrot (2 oz.), peeled and halved 1 small onion (4 oz.) 1 celery stalk (2 oz.), cut into 2-inch lengths 1 cup chicken broth Salt and pepper to taste
Directions
1. Preheat oven to 325°F. Remove neck and giblets from the chicken; discard. Rinse the body cavity of the chicken; pat dry with paper towels. Season the cavity with salt and pepper, then stuff with lemon and herbs.
2. Tie the drumsticks together. Rub chicken with oil, salt, and pepper. Place the vegetables in a lightly oiled roasting pan.
3. If desired, on the outside skin of the chicken, rub with vegetable oil. Skewer neck skin to back. Tie drumsticks together or to the tail with clean 100-percent-cotton kitchen string. Twist wing tips under back. Place chicken, breast side up, on a rack in a shallow roasting pan.
4. Cover chicken loosely with foil. Roast chicken for 2 1/2 hours. Remove foil; cut band of skin or kitchen string between drumsticks so thighs cook evenly. Continue roasting for 30 to 75 minutes more. The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165°F.
5. Remove the chicken from oven. Remove vegetables and place on serving platter.
6. Add chicken broth to the pan and stir, scraping up glazed bits. Process this mixture in a blender, strain sauce, and serve on the side.
7. Cover chicken with foil; let stand for 15 to 20 minutes before carving. Transfer chicken to a cutting board. Carve chicken.
