Roast Trussed Chicken
Author: 
Recipe type: Entree
Cuisine: Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
By trussing a chicken, we ensure that the chicken cooks evenly without drying out any of the extremities, producing a deliciously moist bird with little to no extra ingredients added! Too much salt in the diet is not only unhealthy, it has a desiccating effect but the small amount of salt used to season food has a hydrating effect, helping cells hold on to water and replenishing some of what is lost in an endurance athlete's diet.
Ingredients
  • 1 pasture raised chicken
  • kosher salt
  • kitchen twine
Instructions
  1. Preheat oven to 450
  2. Remove bird from refrigerator 30 minutes prior to the start of cook time
  3. Rinse chicken in cold water and dry throughly with kitchen towel
  4. Tuck wingtips into crease between breast and thighs
  5. Using kitchen twine, tie drumsticks securely together in a crossed fashion below breast
  6. Alternatively, make a small cut in the skin on either side of the tail and tuck the opposite drumstick into it, eliminating the need for twine
  7. Place chicken breast side down on roasting rack set over pan
  8. Sprinkle kosher salt on back
  9. Place in oven and cook 30 minutes
  10. Flip over onto back and sprinkle kosher salt on breast
  11. Roast 30-45 minutes longer or until internal temperature reads 150
  12. Remove from rack and set on plate, tenting with foil
  13. Let rest at least 10-15 minutes
  14. Serve along with your favorite veggies, pouring pan jus on top
Recipe by Paleoista at https://www.paleoista.com/uncategorized-old/roast-trussed-chicken/