1, 2-6 lb KOL Foods organic-fed and pasture-raised whole heritage chicken
Assortment of root vegetables (2-3 of each: onions, carrots, celery stalks, and potatoes), cut into 1 inch pieces
1 cup liquid (water, bone broth or dry white wine)
Sea salt and black pepper to taste
1 whole lemon with slits cut longways
Assortment of fresh poultry herbs (sage, thyme and rosemary), left whole
Preheat oven to 200 F.
While oven is preheating, wash and dry the whole chicken. Then let it sit on the counter to come to room temperature. After washing your hands well, prepare the root vegetables.
Create a bed of vegetables in a heavy pot with a lid such as a le creuset. Pour the liquid over the vegetables.
Salt and pepper the inside and outside of the whole chicken. Stuff the chicken with the fresh herbs and lemon. Put the chicken in the pot on top of the bed of vegetables, cover and put on a center rack in the oven.
Bake the chicken for as long as you can, 4-12 hours. The longer you leave it go, the more fall-off-the-bone it will be.
Once baked, remove chicken from the pot and let rest for 15 minutes loosely tented with aluminum foil. Remove root vegetables from the pot and reserve in a serving dish.
While the chicken is resting, make a gravy from the liquid by whisking in 1-2 tablespoons of flour or arrow root. You can use the same pot that you used to roast the chicken on the stove top to bring the gravy to a boil. Simmer gravy for about 5 minutes, strain to remove all the bits, and serve.