1 Whole free range organic Chicken

6x 4-6 in pieces of Fresh Rosemary and Thyme

1/2 Orange

1/4 cup Olive Oil

1/2 teaspoon Ground Sage

1 head Cauliflower

5 cloves Fresh Garlic

6 Tablespoons organic Butter  

1/2 cup Pan Drippings from Roast Chicken

1 Tablespoon Coconut Flour

1 Tablespoon Arrowroot Starch

1/2- 1 cup Chicken Broth

 

Preparation

Preheat the oven to 375.

Place the chicken in a roasting pan. Insert a piece of rosemary and a piece of thyme, under the skin over each breast and thigh. Put additional herbs inside the chicken body cavity.

Squeeze the orange juice inside the chicken, then place the orange inside as well. Lightly salt and pepper the chicken skin all over.

In a small bowl, mix the ground sage into the olive oil. Using a basting brush, paint the entire chicken with the sage olive oil. Save extra oil.

Cook the chicken for 2 hours, basting every 20 minutes. Once you run out of olive oil, collect the pan drippings to use for basting.

When the chicken has about 30 minutes left, start steaming the cauliflower. Steam for about 15 minutes, until the cauliflower is very soft. Pour out any extra water from steaming, leaving the cauliflower in the pot.

Use the back of a chef’s knife to crush each garlic clove to make it easier to peel. Chop garlic into fine pieces and put in a saucepan.

Melt the butter in the saucepan with the garlic. Allow the garlic and butter to brown slightly, then pour it over the cauliflower. Use an immersion blender to blend the butter and garlic into the cauliflower, until smooth with some small lumps. Stir in pepper to taste.

For a basic easy gravy, collect about 1/2 cup of pan drippings. Put just a splash of the drippings into a saucepan with the coconut flour and arrowroot starch, and stir with a whisk while allowing it to brown, slowly adding the rest of the drippings. Whisk in 1/2 to 1 cup of chicken broth, depending on how thick you want the gravy. Allow gravy to reach a low boil, then turn down to low until ready to serve, whisking regularly.

Serve the Slow Roasted Chicken with a generous serving of the Garlic Mashed ‘Potatoes,’ topped with some gravy.

 

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