My family loves baked whole chicken, but the problem was sometimes it would come out to dry or just flavorless. I was trying to figure out how to get the best taste and found my self thinking about salt crusted food. Since my family really doesn’t like the skin I thought maybe this could work but instead of using a salt paste I would use veggies instead. Now this is the only way I will bake a chicken and it comes out perfect every time. You can remove the crust 30 mins before chicken is done and brown the skin.
4 stalks of cerley including leaves
1 stick butter room temp
salt and pepper
1 can chicken broth
Preheat oven to 350.
wash and pat down chicken.
Salt and Pepper chicken inside and out
Rub butter all over chicken and make sure you get inside the breast and skin.
Place chicken in a roast pan.
Take cerley, carrots and onion and place in a food processor.
Chop very finely. The veggies will be wet and a little mushy.
Salt and pepper eveggies.
Place veggies onto chicken and form a paste. Make sure the chicken is completely covered.
Add chicken stock to roasting pan
Cook until the chicken is at 175 degrees and the leg moves freely this takes about 2 to 2 1/2 hours.
When chicken is done let it stand for 10 mins.
Remove veggie crust and skin.