Leek and Lemon Roasted Chicken

I have a confession to make.

I ate too much for dinner. It was delicious. Beyond delicious.

Why didn’t I ever think to use leeks for a chicken before?! (Okay, my mom did this and I stole it and now I’m marketing it as mine.) Regardless, I’m looking forward to leftovers. Moreover, I’m looking forward to the pan drippings for future gravy, rendered fat, and soup stock that this chicken will give me. I also froze the liver for future use. I’ll save all of the bones and skin as I eat the chicken and use them for soup stock – the meat will be picked off first and frozen separately. I’ll have a how-to for chicken stock in a few weeks – I just need to collect some more bones.

image

So, here’s what I did. And I apologize if you’re loosening a belt buckle or two at the end of your meal. I know I sure feel like I need to. 🙂

Leek and Lemon Roasted Chicken

  • 1 whole 4-lb chicken, pasture-raised, organic, soy and corn-free
  • 1 organic lemon, cut into ¼-inch thick slices
  • 1 organic leek, thinly sliced – both the white and the green parts
  • ½ stick organic grass-fed butter, cut into tbsp increments or rendered chicken fat
  • kosher salt
  1. Preheat oven to 275 degrees Fahrenheit.
  2. Place the thinly sliced leek at the bottom of an 8-inch or 10-inch  cast iron skillet, top with 1 tbsp butter (I cut it into smaller pieces on top of the leeks).
  3. Remove any remaining feathers from the chicken and remove any innards in the chicken. Put the liver in a storage container and throw it in the freezer. 🙂 It’s super healthy.
  4. Throw the neck in the freezer for broth later on. Might as well kill two birds with one stone. Pun intended.
  5. Separate the skin covering the breast from the meat and rub the remaining butter in between.
  6. Tuck the chicken legs and wings in so they’re not hanging out of the pan.
  7. Place chicken in the oven and cook at 275 degrees Fahrenheit for three hours.
  8. Increase the heat to 375 degrees Fahrenheit and cook for an additional 45 minutes, or the juices run clear and the internal temperature is 165 degrees Fahrenheit. Remove from oven and let it sit for 5-10 minutes (until the juices are set) and then carve.
  9. Serve with the drippings poured over the chicken for extra deliciousness and enjoy!