2 cups cauliflower, chopped or processed until rice sized
3 celery stalks, diced
1/2 cup onion, diced
pinch of salt
1 - 4-5 pound whole chicken
1 lemon, juiced
1/4 teaspoon salt
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 tablespoons olive oil
Preheat oven to 350° F.
Combine cauliflower, celery, onion and pinch of salt, set aside.
Combine ¼ teaspoon salt, rosemary, and thyme in bowl, set aside.
Remove any “goodies” from the cavity of the bird.
Place your chicken in a roasting pan and stuff with the prepared cauliflower rice. Using a basting brush, brush the skin of the bird with olive oil. Cut the whole lemon in half, and cover the opening of the bird. Save the second half as a garnish.
Pour the lemon juice over the bird and season with the salt, rosemary, and thyme mixture.
Cover the bird with foil and bake for approximately 1 hour. Remove foil and continue cooking until internal temperature of the chicken reaches 185°F (approximately 1 more hour). Baste every 20 minutes or so.
Allow the bird to rest for about 10 minutes after removing from the oven before carving.