
Ingredients
2 4-5lb whole chickens
2 Tbsp lard, extra virgin coconut oil, or unsalted butter (I used lard)
2 Tbsp brown or Dijon-style mustard (check ingredients)
1 ½ Tbsp chopped fresh rosemary (measure after chopping, or use 1 Tbsp dried)
1. Preheat oven to 350F.
2. Remove chickens from packaging, pat dry with paper towels, remove any giblets (save these for making bone broth!) and place on your roasting pan, using the rack insert that comes with the pan.
3. Melt lard or coconut oil and mix with Dijon and rosemary. Baste the entire surface of both chickens with the mustard sauce (I just use my hands).
4. Roast chickens for 20 minutes per pound (or until a meat thermometer reads at least 165F—it’s standard to cook until breast meat reads 180F).
5. Make pan gravy with the juices if desired. Carve and serve!
source: thepaleomom
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