NANCY’S ROAST CHICKEN

4-5 lb. organic pastured whole chicken

course Celtic Sea Salt

2 large onions

olive oil

basil

thyme

rosemary

The night before rub chicken with salt under skin and on top. Return to plastic bag and place in refrigerator. The next day, wash salt from chicken and place in roasting pan with 1-2 cups of water for broth. Slice 1 onion into thick slices and place under skin. Cut second onion into cubes and place around chicken. Mist or rub chicken with olive oil and sprinkle with basil, thyme and rosemary. Put on lid and bake at 325 for 1 ½ – 2 hours. Give thanks before you enjoy your meal together.