Roast Chicken (and fresh chicken stock)

A good plump roast chook is a fabulous affair, done well it will impress even the most ‘gourmet’ amongst us and can be stretched out into several dishes throughout the week!

What you you’ll need:

Whole Chicken

1 whole lemon, cut into quarters

2 rosemary sprigs (thyme is also good)

2 knobs butter

salt to season

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1. Pre heat oven to 220C

2. Rinse then pat down your whole chicken and stuff the lemon and rosemary into the cavity. Make a small incision at the base of each breast and carefully push a small knob of butter as far down the breast as you can :without breaking the skin! Then rub a little sea slat into the skin, getting into all the crevasses, between the wings/drumsticks and under the bird too.

3. Place on a roasting tray and roast for 45-60min depending on the size of the bird. My chook was 1.4kg so it only took 45min. You can tell it’s cooked when the skin is golden brown and when you lightly pierce the skin succulent chicken juices come out. I like to baste my roasts’ every so often (about every 15min) just to keep and eye on how she’s cooking…smells amazeballs and really works your appetite up!

3.1. If you have any veggies floating around the fridge chuck them in too, they will absorb all the lovely juices and be perfect for salads and sides throughout the week. (anything works, asparagus, sweet potato, tomato, carrot, parsnip, zucchini, cauliflower ect…)

4. When you deem your chook cooked, take her out of the oven and sit on a wooden chopping block while you get your sides plated up, by which time the chicken will have had a chance to settle its juices. Now its time to carve and enjoy xxx

PS: Always save every bone from the chicken, and the carcass…and any left over meat for that matter!  It’s all useful stock ingredients

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CHICKEN STOCK 

In a large pot place the chicken carcase, bones and left over scraps of meat with 2 carrots, 3 sticks of celery, 1 large brown onion, tsp of peppercorn’s, 2 bay leaves  and any extra tasties…such as garlic, parsley or chilli if you see fit. 

1. Put all the stock ingredients in your large pot and cover with about 1.5L of water. Bring to the boil then simmer with the lid on for 30-40min to make sure the stock is properly infused. Allow the mixture to reduce to room temperature (or at least cool for an hour) with the lid still on and left on the stove…trust me!

2. Next step is to sieve all the solids from your stock; easiest way is to ladle out the largest bits, then pour the stock from one pan to another through a fine sieve. Easy done!

3. Now either use, refrigerate or freeze the stock.

Best uses for stock: Soup, Pho and Risotto. Lookout in the coming weeks for some easy, budget and nutritious recipes using the chicken stock from this recipe xxx

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2 thoughts on “Roast Chicken (and fresh chicken stock)

  1. You make it sound so easy! My husband has been asking me to make homemade stock for his mother’s Pho recipe, but I have been scared to do it. After reading your post, I think I just might be able to do it!

  2. Pingback: Rosemary and Thyme Oven-Roasted Chicken | Recipes for a Healthy You

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