Part 1: Roast Chicken Ritual (Gut Reset Edition)
- 1 whole organic chicken
- 2L filtered water
- ¼ cup Celtic salt
- 1 tbsp apple cider vinegar
- Ghee or olive oil (for rubbing)
- ½ or 1 lemon (for cavity)
- bunch of herbs like oregano, parsley, thyme or rosemary for cavity
- ½ onion
- 1 cup chopped root veg (e.g. pumpkin, carrot, parsnip)
- ½-1 cup filtered water or light broth (for roasting base)
- 4–6 kawakawa leaves, soaked in warm water 5–10 min before use (optional)
1. Brine Soak
Submerge chicken in 2L water + ¼ cup salt + splash of ACV
Soak for 4–6 hours covered in the fridge
2. Dry + Air Cure
Remove from brine, pat dry
Place uncovered in fridge for 1-2 hours to firm skin
3. Prep for Roast
Preheat oven to 150°C (300°F)
Stuff cavity with lemon, herbs, and optional onion/fennel
Rub skin with ghee or olive oil + a little salt
Place in roasting pan or skillet, breast side up
Scatter chopped veg around base
Add ½ cup water or broth to pan
Option to slightly brown skin before placing in roasting pan
4. Slow Roast
Cover with foil or lid
Roast at 150°C for 1.5 hours
5. Temperature Drop Phase
Reduce heat to 120°C (250°F)
Roast uncovered for 15–20 minutes to rest the fibers
6. Final Crisp
Increase heat to 200–220°C (390–430°F)
Roast uncovered or use grill for 10-15 minutes to brown
Try not to open oven and be guided by intuition to leave steam in
7. Rest Phase
Remove bird from oven
Gently peel off skin and set aside to stay crispy
Lay soaked kawakawa leaves over the bird if using
Baste lightly with pan jus on flesh if over leaves
Rest, covered, for 15–20 minutes
Remove leaves before serving
Health Notes:
- Slow-cooking preserves amino acids and reduces gut burden
- Kawakawa soothes the liver + gallbladder, supports bile and post-fat digestion. This is a natural plant found in New Zealand
- Mineral-rich jus enhances electrolyte balance and mucosal healing
- Skin removal allows kawakawa to directly infuse protein tissue
- Lemon and herbs aid microbial balance + digestion
Part 2: Sacred Bone Broth
Ingredients:
- Bones + cartilage + leftover bits from roast
- Reserved pan jus and any cooked veg scraps
- 1 tbsp apple cider vinegar
- Filtered water (enough to cover bones by 3–4 cm)
Method:
- Add all bones, scraps, and jus to a pot or slow cooker
- Add ACV + filtered water to cover
- Let sit 30 mins before turning on heat (mineral extraction phase)
- Simmer on low heat for around 8 hours - feel into it
- Strain and store in glass jars
- Refrigerate or freeze in cubes
Broth Benefits:
Collagen, glycine, glutamine = gut lining repair
ACV + long simmer = full-spectrum mineral extraction
Stored broth becomes base for elixirs, soups, and yolk cups throughout the week
