Roasted Whole Chicken

Place a fresh or thawed whole chicken in a roasting pan or baking dish.

Melt 4 tablespoons of butter and pour it over the chicken.

Sprinkle with 2 tablespoons of salt.

Add 2 tablespoons of apple cider vinegar and any herbs you have on hand. A small amount of liquid from fermented or pickled vegetables may also be added, if desired.

Cover with a roaster lid.

Bake at 350°F for about 2 hours, or until the chicken is fully cooked and very tender.

Save the juices and fat from the pan and spoon them over the chicken when serving.

Save all bones, leftover meat, and pan juices for another meal.

To make soup or stock, place everything in a pot and cover with water.

Simmer for 3 to 5 hours.

Remove the bones and season with salt, pepper, and herbs to taste.