LifestyleCooking With Mike


Cooking With Mike: Roasted chicken and chicken stock

Posted: 9:55 AM, Jun 28, 2019
Updated: 2019-06-28 11:55:03-04

Roasted Chicken & Chicken Stock

· Simple Roasted Chicken:
· 1 4 Lb. whole chicken
· 2 medium lemons
· 2 heads of garlic
· ¼ cup extra virgin olive oil
· Salt
· Black pepper

1. Preheat oven to 425F.
2. Cut lemon and garlic head in half crosswise and set aside
3. Place whole chicken on cutting board to prepare for roasting, remove any excess moisture from the chicken with paper towels, this will help the oil and seasoning stick, and create a beautiful brown skin.
4. Pour olive oil over the outside and in the cavity of the chicken and massage into the skin.
5. Season the chicken generously with salt and black pepper, both on the skin as well as inside the cavity.
6. Place the chicken into a roasting pan or cast iron skillet. Place ½ of the garlic and ½ lemon inside the cavity of the chicken. Place remaining lemon halves and garlic halves around the outside of the roasting pan, cut side down.
7. Place in oven and roast for 45 minute to 1 hour, checking to make sure it is done by using a meat thermometer in the thing and breast, temperature must reach 165F.
8. Remove from the oven and allow the chicken to rest for 15 minutes before cutting.
9. Remove all the meat from the carcass and serve.
10. Save the remaining carcass to use for chicken stock. This can be done right away or you can freeze the carcass for future uses.

Roasted Chicken Stock

· Roasted chicken carcass
· 2 carrots, roughly chopped
· 2 ribs of celery, roughly chopped
· 1 large onion, large dice
· Olive oil
· Salt
· Black pepper
· 1 bay leaf
· Water

1. In a large pot over medium high heat drizzle olive oil to coat the bottom of the pot. Add carrots, celery and onions and sauté until the onion becomes translucent.
2. Add your previously roasted chicken carcass, and cover with enough water to cover carcass and vegetables.
3. Season with salt and pepper, and add bay leaf.
4. Bring the mixture to a boil and reduce to a simmer for at least 1 hour, longer if possible, but no more than 3 hours. Taste the stock and adjust for seasoning.
5. Remove the pot from the heat and carefully strain the stock through a fine strainer into a container to cool.
6. Cool stock before placing into the refrigerator or freezer by placing a sealed bag of ice into the stock.
7. Stock can be frozen in medium containers or ice cube trays to allow for future use in smaller quantities.
8. Store in refrigerator for up to 3 days or in freezer for 6 months.