Generations Evoo Roasted Whole Chicken and Recipe for Chicken Stock

Tonight we are having a roasted whole chicken dinner. Generations EVOO is one of Quail and Olive's new oils, and it is delectable! It is so very buttery and there is a hint of banana in the oil. I have found this oil to be incredibly delicious in various way. You can use it in salads but cooking and baking with it adds more flavor intensity to your dish. I used what I had on hand here, but you can use any vegetables your family enjoys.

Ingredients

3-4 lb whole chicken
6 yellow potatoes, washed and quartered
1 bunch of asparagus, washed and trimmed
1 onion, quartered
1 1/2 lemons, juiced and sliced to put in pan
1/3 cup Generations Evoo
1/2 cup chopped chives, or any other herb you would like to substitute
salt and pepper to taste
Lime Evoo


Preheat oven to 400*
In Roasting pan or a big casserole dish, add your chicken, asparagus, onion, potatoes, and lemon slices. In mixing bowl combine Generations Evoo, chives (or herbs of your choice), lemon juice, and salt and pepper. Pour mixture over poultry and vegetables. Using your hands coat all vegetables and poultry making sure the oil mixture coats everything. Sprinkle a little Lime EVOO over poultry and vegetables. Add a little more salt and pepper over dish. Bake in oven for about one and a half hours or until internal temperature reaches 165*.
You can also make your own chicken broth overnight using your crock pot.

Recipe for chicken stock:
Chicken carcass
3-4 ribs of celery chopped
3-4 carrots chopped
1 onion quartered
water enough to cover carcass and vegetables


Add vegetables and carcass to crock pot. Cover with water. Place on low 10-12 hours. I usually do this overnight, the whole house smells so good when we wake up! Strain and reserve chicken stock.  Enjoy