Recipe by Chris G
As a butcher, Chris G. is no stranger to the magic of organ meats. He enjoys snapping shots of the creations he cuts and cooks on his instagram page, Bearded Butcher.
Preheat the oven to 350˚F.
Put the butter in your skillet on medium-low and let it melt and begin to bubble. Stir often, when it's just about done browning the butter will take on a nutty caramelized scent, the color will deepen, and the bubbles will get foamy and rise. Keep a very close eye on it at that point because it can quickly go from brown to burnt! Remove from heat.
Get your chicken ready, liberally salt and pepper the cavity and stuff with the lemon and garlic. Mix your seasoning in your browned butter and brush it all over your chicken,there should be about half the mixture left over. Roast your chicken (approx 20 minutes per pound) and halfway through pull it out, add your brussel sprouts and use the rest of the seasoned butter to baste your chicken again and drizzle over your sprouts.
1 whole chicken (approximately 5lbs)
1/2 cups grass-fed butter
2 tablespoons Pluck seasoning
1 tablespoon coconut sugar
1 pound brussel sprouts, halved
1 lemon cut into wedges
1 head garlic, halved
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