Ingredients
1 Whole Chicken
2 tbsp of butter
4 palm sized red potatoes cut up into chunks
1/2 cabbage chunked up
4 large carrots cut up
Sea Salt and black pepper to taste
Directions:
Preheat oven to 350. Place chicken in roasting pan or dutch oven and slit the skin of the breast in a couple 1 inch slits. Slip 1 tap of butter under the skin of chicken, season with sea salt and pepper, toss veggies all around and place in oven to begin the beautiful roasting process. Roast for 2 1/2 hours or a bit more depending on the size of your chicken. Enjoy some white meat and dark meat as well and if your chicken is pasture-fed, enjoy some skin as well. Makes 5-6 “Power 15” Bar servings!
Next, use the chicken carcass in a crockpot or boiling water to make a bone broth. Simply toss in carcass, sea salt, black pepper, 1 tbsp of apple cider vinegar and let simmer for 24 hours, then sip the bone broth for improved digestion, less wrinkles, less cellulite, and more bone-buidling complements of the collagen in the bone.
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