Here's our ten pound pasture-raised local chicken before the roasting and after. I had to use my turkey roasting pan because the other one was too small. I filled the cavity with sliced apples from our apple trees and sliced lemons from the farmer's market. The vegetables around it all came from local farms: leeks, potatoes, carrots and Tokyo turnips (much tastier than regular turnips). I roasted it for about 70 minutes at 425 degrees. Olive oil, salt and pepper made the skin delicious. It was yummy. We have enough left for all of you to come for dinner tonight. Kerry stripped the carcass so today I'm going to make stock. It's cold and rainy outside so a nice chicken casserole would be good to warm our insides for dinner.
