Chicken w/ salsa & squash

Ingredients
3lb Whole Chicken

2T. Bacon Fat (you can also use
coconut oil, ghee, or olive oil)

1 Small Butternut Squash, peeled,
seeded, and cut into 1" cubes

14-16oz Fire-Roasted Salsa (use
your favorite salsa)

Sea Salt and Pepper, to taste

1. Preheat oven to 350F.
2. Heat a dutch oven (you can also use a crock pot, it will just increase the cooking
time).
3. Add bacon fat (or other fat).
4. Season chicken (I used a 3lb pastured chicken from Rehoboth Ranch) with sea
salt and pepper and transfer to pot, breast-side down. While chicken is browning
on one side, peel, seed, and chop the squash into 1" cubes.
5. Flip chicken, add butternut squash to pot, and top everything with a 16oz
container of salsa (I used a fire-roasted salsa from a local Tex-Mex restaurant).
Put a lid on the pot and transfer to preheated oven. Cook for about 1 hour or until
chicken is cooked through.*