During these cold, dark days of winter I crave savory foods like stews and roasts. I find them warming, satisfying and delicious. There are times when I want to make it for dinner buy don’t have 3 to 4 hours needed for that slow, low, whole roasted chicken. This method, of splitting the chicken, cuts down on cook time and yields a juicy chicken with crisp and crunchy skin.
Be sure to use a pasture raised chicken if you want to eat the skin. The use of fresh savory adds a bright flavor to the dish. Most grocery stores carry small packages of fresh herbs even during the winter months. If you had an herb garden this year and grew savory and dried it, by all means, use that.
You might want to take the time and planning to brine the chicken before cooking, that will also add to the juiciness and flavor, especially if the chicken is pasture raised. These free running chickens tend to be a little tougher as they build muscle running around (like a chicken should).
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