Serves 4 / This must-have family recipe is a great way to use up leftover herbs, fruits, or veggies by stuffing them into the empty chicken
cavity. Any firm vegetables will work for the pan, including cauliflower, brussels sprouts, and parsnips. How to make wonderful stock: Put
the carcass in a big pot, cover with water, add roughly chopped celery, onions, carrots, and a few peppercorns, bring to a boil, reduce
heat, and simmer for about 3 hours. Cool, strain, and refrigerate.
1 organic roasting chicken,
about 4 pounds
2 teaspoons olive oil, divided
Optional flavor enhancers,
such as fresh herb sprigs or
cut-up lemon, apple, or onion
2 medium potatoes, any kind,
cut into 1-inch pieces
1 medium onion, cut
into eighths
1. Preheat oven to 425˚. Remove
any giblets from chicken cavity;
pat chicken dry. Rub with 1 tea-
spoon olive oil; sprinkle inside and
out with salt and pepper. If desired, loosely
place flavor enhancers in cavity. Tie legs
closed with twine or a silicone band.
PER SERVING ( 3 ounces skinless breast meat): 220
cal, 23% fat cal, 5g fat, 1g sat fat, 72mg chol, 28g
protein, 14g carb, 2g fiber, 79mg sodium
Biodiesel
100% of the waste oil from our
production process is converted
into biodiesel to power our
“BioBeetle” company cars.
Renewable Energy
Green Building
Our plant in Beloit, WI is the first
food manufacturing facility in the
U.S. to earn LEED® Gold certification
for rigorous green building standards.
Restoration
We purchase renewable wind
energy credits to supplement what
we generate with our own 616
solar panels and 18 wind turbines.
We restored a 2 acre wetland
on our Salem, OR campus and
a 5 acre prairie on our
Beloit, WI campus.
