A great local farmer shared this recipe with me. I made a few minor changes to include tarragon. It requires slowly cooking the chicken all day in a roaster. Since you are putting butter in the turkey, you may want to adjust the amount you use, if you are a slow oxidizer. This is delicious!



1 Organic Pastured Chicken

1 Stick of butter


Sea Salt


1 to 2 tablespoons of Arrowroot (If you want to make gravy)


Preheat the oven to 200%. Prepare the chicken by removing giblets and other organs if needed. Rub the chicken with butter. PutĀ  salt, pepper, and tarragon on top of the chicken. There is no need to measure these ingredients, just cover the chicken with them. Place the rest of the butter inside the cavity of the chicken.

Put in a covered roasting pan and cook for 7 to 8 hours.


You can use the drippings for gravy if desired. To make gravy, place the drippings in a saucepan. Add a little arrowroot, 1 to 2 tablespoons, to a cup of stock or water and stir into the drippings. Cook until gravy reaches the desired thickness.

The gravy is great over smashed cauliflower.