Roast chicken is a common menu item in my home.  Not only is it one of the more affordable forms of organic meat (Our local Costco sells a double-pack), but it is simple to prepare and comes with the bonus of both organs and bones, which can be prepared separately for additional power-packed nutrient and health benefits.  The only difficult element in the preparation is having a 2 hour block of time at home while the bird is roasting.
     I start by removing the organs from inside the chest cavity and adding them to a quart (roughly) of boiling water on the stove-top.  I add salt and pepper and let it simmer, covered, on low while the chicken roasts. Garlic and herbs may be added as well.
     I place the chicken breast-side up in a roasting pan, rub the skin with oil, and sprinkle with salt, pepper, and my herb of choice for the evening (Sage, Oregano, Thyme, Basil, Allspice, and Fennel are favorites).  If I have fresh herbs on hand from the garden, I will gently loosen the skin from the breast and stuff whole sprigs inside instead.  This will keep them from burning during roasting, and add direct flavoring to the breast-meat.



Whole chicken with fresh fennel

     That is the extent of the preparation- easy!  The chicken roasts, uncovered, at 375 for roughly 1 hour and 45 minutes.

     In the meantime, the organ broth can be used to steam vegetables, adding flavor as well as important vitamins, minerals, and amino acids to the meal.  One of my favorite combinations is made with carrots and green cabbage.
     To keep some variety in our menu, I will also often use this broth to make a gravy.  To do this, I add vegetables (such as mushrooms, celery, onion, garlic), simmer on low for approximately 30 minutes, then throw the entire mixture (including organs) into a blender.

 The vegetables and organs will thicken the consistency of the broth, eliminating the need for flour.  Adding in some of the drippings from the roasted chicken will strengthen the flavor.
    If the finished product is too thick, I simply add water.  If it is too thin, I return to the stove-top and simmer it down until it reaches the desired consistency.

Organ meats are among the most nutrient-dense foods available.  I have included a chart from Dr. Mercola highlighting some of these important benefits:


Organ Meats: The Superfoods of the Animal World

Organ meats offer a rich mélange of nutrients your body needs for optimal function, in concentrations hard to find anywhere else. The most significant ones are outlined in the following table.⁷

High quality protein	B complex, including B12 and folate (folic acid)	Minerals, including a highly bioavailable form of iron
Fats (especially omega-3 fats8)	Choline (another B vitamin, important for cell membranes, brain and nerve function, heart health, and prevention of birth defects)9	Trace minerals such as copper, zinc and chromium
Cholesterol10	CoQ10 (essential for energy production and cardiac function; potent antioxidant; animal hearts offer the highest levels of coQ10)	Vitamin D
Vitamin E (circulation, tissue repair, healing, deactivation of free radicals, slowing aging)	Pre-formed vitamin A (retinol)	An unidentified “anti-fatigue factor”
Purines11 (nitrogen containing compounds serving as precursors to DNA and RNA)

    
Don't forget to save your bones!