Day 1: Brine the Chicken

1. Pat the chicken dry inside and out with paper towels. Rub 1 tablespoon sea salt evenly over the entire chicken. Place it on a plate in the refrigerator uncovered.

Day 2: Roast the Chicken

1. Pre-heat the oven to 325°.
2. Set the whole chicken out at room temperature.
3. Cut the potatoes (unpeeled except bad spots) and carrots (peeled) into 1” pieces. Place 8-9 cups russet potato pieces in a large Dutch oven and sprinkle with 1/3 teaspoon sea salt. Stir to mix.
4. Add 4-5 cups carrot pieces to the pan and stir to mix.
5. Rub the whole pasture raised chicken with 1 tablespoon HoneySalt and Olive Homemade All-purpose Season Salt.
6. Push the potatoes and carrots to the edge of the Dutch oven so the vegetables form a ring with an empty place for the chicken in the middle. Place 1 tablespoon butter on the bottom of pan (in the center) and a pinch of hing on top of it. Set the chicken on top of the butter.
7. Place 7 pieces of butter in the dish, one piece on each breast under the skin, one piece on each breast on top of the skin, and one piece on top of each drumstick.
8. Cover the Dutch oven and bake at 325° for 1 hour and 45 minutes to 2 hours or until the thigh meat reaches 185°.
9. Remove from the oven. Stir the potatoes and carrots into the broth in the bottom of the pan. Let the chicken rest 10 minutes before carving.
10. Serve warm.
11. Save the chicken bones and add them to a slow cooker with 8 cups water and two bay leaves. Let slow cook over night, or for 8-12, hours for chicken broth.