1 whole organic non GMO fed chicken
2-4 Carrots
2-4 stalks Celery
1 medium Onion
1 Pack of poultry blend of fresh herbs (Or fresh rosemary, thyme, & sage)
Dried poultry seasoning
Kosher or sea salt
Pepper
1 acorn squash for every two people
Grass fed butter (or chicken stock)
Cinnamon
Kosher or Sea salt
Pepper
I cube the onion into 4 pieces, stuff two in the bird, and put two around, then stuff the fresh herbs, carrots and celery in the cavity and around the bird. I drizzle olive oil on the outside of the bird and rub over it so the spices stick. Season with dried poultry seasoning, kosher salt, and fresh pepper.
I split the squash in half vertically and put a tab of grass fed butter (or some chicken stock- you want something that will keep it moist and flavorful) sprinkle some cinnamon, salt, and pepper over it and put it in the same time you put the chicken in. I bake on a cookie sheet lined with parchment.
Roast on 400 for 45 minutes to 1 hour (or until it reads 185 in thigh)
The squash should be fork tender.
Gently fork peel the squash into a mash, mixing to season.

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