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1. Take the chicken out of the refrigerator 1 hour prior to cooking to bring it to roomtemperature. Remove the giblets from the cavity (they might be hard to find, but they are there).
2. Preheat oven to 300°F. Wipe and pat dry with paper towel. Season inside and out with salt, pepper, and your favorite fresh herbs. In a roasting pan with sides place the chicken, breast side up, on a rack and fill the bottom with more fresh herbs and a shallow layer of white wine or chicken stock.
3. Cook for one hour at 300°F, then turn oven temperature up to 400°F for an additional 5-10 minutes to brown and crisp the skin. Heritage breed chickens require a long, low temperature to help break down the intramuscular structure. The chicken will be tough if cooked at a higher temperature for a shorter amount of time, which is why we recommend cooking it low and slow. Cook to an internal temperature of 165°F.
4. Always allow the chicken to rest for at least 10 minutes before carving to allow for the redistribution of juices.