Roast Chicken and Homemade Biscuits!

I love making a roast chicken with a side of homemade biscuits! It is so simple and makes the house smell amazing!

Here are the ingredients!

· 1 (4 lb.) whole chicken

· 1 cup of unsalted chicken stock

· 1lemon- juice and zest

· 3 tablespoons of peppered rosemary from Cape Fear Spice Merchants

· 3 sprigs of fresh rosemary

· 2 cloves of garlic- peeled and chopped finely

· 3 tablespoons of daiya chive and onion spread

· 8 tablespoons of vegan salted butter

· 1/3 of a white onion- chopped roughly

· 1 cup of salt- for brine

· 5 cups of water- for brine

Since the chicken was frozen I stuck in the sink and filled it with hot water while it was still in the wrapper. I let it thaw for about 30 minutes and then took it out of the wrapper. I rinsed it off and placed it in a large bowl that I filled with the 5 cups of water and added in the salt. I covered it with some foil and let it sit on the counter to brine for 3 hours.

Once it was done brining, I patted it dry and set it on my large cutting board. I zested the lemon and then juiced it and put the slices inside the chicken. I rubbed all the zest and lemon juice over the chicken. I put the chopped onion slices, the lemon that was juiced and zested, and the 3 sprigs of fresh rosemary inside the chicken, along with the juice.

I took the Daiya spread and put it in the skin and on top of the chicken. I sprinkled the lemon zest all over the chicken and also placed the vegan butter under the skin and on top of he chicken. I rubbed the peppered rosemary all over the chicken and placed the chopped garlic under the skin.

Once I placed the chicken in the roasting pan, I poured the chicken stock around it. I covered it with some foil and let it chill in the fridge for about and hour and a half.

I roasted it uncovered at 350 degrees for 2 hours, broiled it at 500 degrees for 3 minutes to give it more color and to make the skin crispy, then removed it from the oven and let is stand for about 20 minutes uncovered before carving so I could make the side.

For the side I made dairy free and gluten free biscuits! The recipe is below!

Here are the ingredients!

· 13 ounces of gluten free flour

· 12 tablespoons of vegan salted butter

· 1 cup of the original nutpods

While the chicken was standing and cooling, I made some biscuits!

I added the flour to a large bowl, and added in the butter that I cut into small cubes and mixed it together.

I added in the nutpods and stirred it together until the dough formed. I formed the dough into medium sixed balls and placed them on a non-stick cookie sheet.

I baked them for 20 minutes at 400 degrees while the chicken cooled and the juices redistributed.