INGREDIENTS

• 1 roasting chicken
• Kosher salt and fresh cracked pepper to taste
• 1 ½ yards of butcher’s twine
• 2 roughly chopped carrots
• 2 roughly chopped stalks of celery
• 1 roughly chopped yellow onion
• 1 small bunch of parsley

DIRECTIONS

1. Preheat the oven to 425°.
2. Dry the chicken on all sides with a paper towel and season the inside cavity with salt and pepper.
3. Next, truss the chicken according to the video and set it atop the carrots, celery and onion in a large roasting pot.
4. Season the outside of the chicken with salt and pepper and roast in the oven on 425° for 50 to 60 minutes or until golden brown and cooked throughout.
5. Remove the twine, carve and serve.