Roasted Turmeric Chicken
Serves 6
Cooking a whole chicken in a Dutch Oven with the lid on, or in parchment paper, keeps the meat extremely moist and juicy. You can use this method and add any type of seasonings you would like. Try garlic and fresh minced herbs (like sage, parsley, and rosemary), or spices like cumin and chipotle chili powder. Serve chicken with rice or riced cauliflower and steamed broccoli for a simple, nourishing meal. If you have left overs, that’s a bonus!
 Ingredients
1 whole chicken (about 5 pounds)
1 large onion sliced
3 celery stalks chopped
2 tablespoons extra virgin olive oil
2 teaspoons sea salt
1 teaspoon black pepper
3 teaspoons turmeric powder
Prep:
- Rinse the chicken and pat dry with paper towels. Set it on your counter (in a pan) for 30 to 60 minutes to allow it to come to room temperature.
- Preheat oven to 350 degrees F.
- Add about 1 to 2 tablespoons of oil to the bottom of a 9-quart Dutch Oven. Place the onions and celery into the bottom of the pan and toss with the oil.Â
- Tie the chicken legs together with butcher's twine if desired. Set the chicken on top of the celery and onions. Rub it with the olive oil and then sprinkle on the salt, pepper, and turmeric.Â
Cook:
- Cover the pot with the lid and place into the preheated oven.
- Timing will depend on the size of your chicken. A 3 to 4 pound chicken will take 1 to 1 ½ hours, while a 5 to 6 pound chicken will take 1 ½ to 2 ¼ hours. Check for doneness by using a meat thermometer inserted into the thickest part of the thigh. It should read 165 degrees F.Â
- Remove chicken from pan and place onto a board to carve. The turmeric will stain your clothes, so be careful!Â
- Serve chicken with the juices and onions from the bottom of the pan.
- Save leftover bones, skin, pan juices, onions, and celery, and add everything to a pot, cover with water, and simmer for a few hours to make a nourishing turmeric chicken stock!Â
 Recipe from Ali Segersten
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