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Roasted Chicken and Homemade Broth
by
Julie Davis
Calificación: 4.0
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%20Sunday%20supper%20(maybe%20with%20mashed%20potatoes%20and%20a%20flavorful%20gravy%20from%20the%20drippings)%20-%20or%20you%20can%20use%20the%20meat%20over%20a%20weeks%20worth%20(or%20more!)%20of%20meals%20(like%20soups,%20enchiladas/burritos,%20salads,%20sandwiches%20etc).%20%20Then,%20of%20course,%20you%20can%20make%20chicken%20stock%20with%20the%20carcass.%3C/p%3E%3Cp%3EIf%20you%20are%20a%20person%20who%20really%20likes%20soup%20-%20you%20realize%20how%20important%20good%20stock%20or%20broth%20is%20(as%20well%20as%20to%20add%20flavor%20to%20any%20number%20of%20dishes%20-%20like%20rice%20pilaf).%20%20While%20I%20often%20use%20vegetable%20stock,%20I%20do%20like%20to%20use%20chicken%20stock%20as%20well%20-%20especially%20since%20I%20have%20been%20pregnant%20and%20have%20been%20looking%20for%20ways%20to%20get%20more%20protein%20into%20my%20diet%20(and%20when%20making%20things%20like%20Chicken%20Noodle%20Soup,%20well...its%20kinda%20required).%20%20%20I%20personally%20think%20the%20best%20chicken%20stock%20ever%20comes%20from%20the%20carcass%20of%20a%20roasted%20chicken%20-%20it%20gives%20it%20a%20deep%20rich%20flavor%20that%20I%20find%20to%20be%20delicious.%3C/p%3E%3Cp%3ERoasting%20a%20chicken%20is%20one%20of%20those%20things%20I%20think%20everyone%20should%20know%20how%20to%20do.%20%20Its%20so%20simple-%20%20and%20even%20fairly%20quick%20compared%20to%20a%20lot%20of%20other%20meats.%20%20%20You%20can%20eat%20the%20whole%20chicken%20for%20a%20nice%20meal,%20or%20once%20the%20chicken%20is%20done%20cooking%20and%20resting,%20pull%20all%20the%20meat%20off%20the%20bone%20and%20freeze%20it%20in%20individual%20portions%20to%20be%20used%20in%20recipes%20later%20on.%20%20After%20the%20meat%20is%20off%20the%20bone,%20I%20place%20everything%20in%20a%20stock%20pot%20with%20just%20a%20few%20veggies%20(preferring%20to%20give%20a%20strong%20pure%20chicken%20flavor)%20and%20make%20broth.%20%20Then,%20whenever%20I%20need%20a%20single%20chicken%20breast%20for%20a%20recipe,%20or%20a%20cup%20of%20chicken%20broth%20-%20I%20have%20it%20on%20hand.%20%20This%20one%20chicken%20cost%20me%206%20euros%20-%20but%20it%20gave%20give%20me%205%20cups%20meat%20and%209%20cups%20broth.%20%20That%20is%20what%20I%20would%20call%20a%20good%20deal.%3C/p%3E%3Cp%3ERoasted%20Chicken%3C/p%3E%3Cp%3E(this%20fantastically%20awesome%20method%20came%20from%20Zuni's%20Cafe%20via%20Smitten%20Kitchen)%3C/p%3E%3Cp%3E1%20whole%20chicken%20(normal%20sized%20-%20not%20bigger%20than%20like%204%20lbs%20or%201.8kgs),%20rinsed%20and%20patted%20dry%20(make%20sure%20its%20very%20dry)%3C/p%3E%3Cp%3ESalt%20and%20Pepper%3C/p%3E%3Cp%3ETake%20your%20very%20dry%20chicken%20and%20season%20liberally%20allover%20with%20salt%20and%20pepper,%20including%20a%20bit%20in%20the%20cavity%20(I%20would%20add%20-%20if%20you%20are%20using%20the%20chicken%20right%20away%20as%20a%20whole%20meal,%20you%20could%20add%20additional%20seasoning%20as%20well%20-%20like%20honey%20butter%20or%20herbs%20-%20if%20you%20felt%20like%20it,%20but%20even%20keeping%20it%20very%20simple%20it%20ends%20up%20being%20very%20flavorful).%3C/p%3E%3Cp%3EAllow%20seasoned%20chicken%20to%20rest%20for%20at%20least%20a%20couple%20hours%20or%20up%20to%202%20days%20in%20the%20fridge.%3C/p%3E%3Cp%3EPreheat%20oven%20to%20475%20F%20/%20246%20C%3C/p%3E%3Cp%3EUse%20a%20shallow%20roasting%20pan%20that%20is%20just%20barely%20larger%20than%20the%20chicken%20(I%20used%20a%20round%20cake%20pan%20-%20you%20could%20also%20use%20a%20skillet%20or%20something%20similar).%20Preheat%20the%20pan%20with%20the%20oven.%3C/p%3E%3Cp%3EPlace%20chicken%20breast-side%20up%20in%20the%20pan%20(it%20will%20sizzle).%20Place%20in%20center%20of%20oven%20and%20watch%20until%20it%20begins%20to%20brown%20(around%2020%20minutes).%20Adjust%20temperature%20if%20necessary%20(if%20it%20takes%20too%20long%20to%20brown%20increase%20or%20if%20it%20starts%20charring%20or%20smoking,%20decrease).%3C/p%3E%3Cp%3EAfter%2030%20minutes%20or%20so,%20flip%20the%20bird%20over.%20If%20the%20pan%20is%20nice%20and%20hot,%20the%20bird%20is%20browning%20on%20top%20and%20is%20dry,%20it%20shouldn't%20stick.%20Roast%20for%20another%2020%20minutes%20or%20so,%20then%20flip%20back%20over%20to%20re-crisp%20the%20breast%20for%20about%205%20to%2010%20minutes%20depending%20on%20the%20size%20of%20your%20chicken.%3C/p%3E%3Cp%3ERemove%20from%20oven%20and%20turn%20off%20heat.%20Place%20chicken%20on%20a%20large%20plate%20or%20platter%20(unless%20I%20am%20using%20the%20chicken%20whole%20right%20now,%20I%20actually%20use%20the%20stock%20pot%20I%20will%20make%20my%20stock%20in).%20Remove%20any%20clear%20fat%20from%20pan%20drippings,%20leaving%20the%20rest.%20Slice%20the%20skin%20between%20the%20body%20and%20legs%20of%20bird,%20then%20tilt%20to%20drain%20juices%20into%20the%20pan.%20Add%20a%20tbs%20or%202%20of%20water%20to%20the%20pan%20and%20swirl%20with%20the%20hot%20drippings%20(I%20only%20do%20this%20step%20if%20I%20am%20using%20the%20drippings%20for%20a%20gravy%20instead%20of%20the%20stock).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