Real Food Recipes - Herb Roast Chicken

1 whole chicken, organic or range-fed, without antibiotics or steroids is best
6 T. softened butter from grass-fed cows (this butter is very yellow)
3 T. fresh herbs such as basil, oregano, parsley, oregano or marjoram

Preheat the oven to 425 degrees. Wash chicken inside and out. Dry with paper towels. Sprinkle salt in cavity. Separate skin of chicken from the breast meat being careful not to tear skin. On the inside of each breast (between the skin and breast meat), sprinkle with salt and rub 2 T. of the butter and half of the herbs. Fold wings back. Place on a roasting rack or in a Dutch oven (without a lid). Rub last 2T. of butter on outside of chicken breast, legs, wings and and thighs.

Bake for 60-75 minutes or until juices run clear (not pink) when knife is inserted into the breast and the thigh. Remove from oven and let set for 5 minutes before carving.

Important note: Save all of the carcass (including skin) to make chicken stock, which will be used for soup later on (or in brown rice). I even collect the leftover chicken bones and skin on dinner plates to add to stock. This is real recycling! There are lots of good nutrients including minerals and gelatin in those bones and skin (the boiling water will sterilize them in case you're afraid of the germs).