Double Recipe!! Roast Chicken & Chicken Stock

Roast Chicken with Roasted Root Vegetables

Hey Lauren,

This recipe is something I do fairly frequently... It is a simple roast chicken.  You can use roast chicken for so many things, or it is great on its own.  Then the carcass can be used to make one of the most versatile ingredients in cooking: Chicken Stock.  For the chicken stock, I keep the trimmings of any onions, carrots or celery I use, as well as the stems of any parsley, rosemary and the like in a bag in my freezer, and when I roast a chicken, I get my trimmings bag out.

Roast Chicken:

Shopping list:
Shallot or onion ( for the stock)
Carrots
Celery
Celery Root
Poultry herbs: Parsley, Rosemary, Thyme

Not Pictured:
Chicken (doh!)
Poultry Seasoning
Salt And Pepper
Beets

Pro tip: Make a roasting rack out of carrots and celery

cover the chicken in a rub made with the poultry seasoning and salt

put the fresh herbs and rub inside the cavity

throw in the pan and into a 425ºF oven

use a probe thermometer in the thigh the chicken is cooked at 175ºF
save the carrots and celery for the stock

cut the vegetables into pieces of approximately the same size
toss in olive oil rosemary and salt
spread on a sheet pan

Toss in the oven with the chicken until toasty roasty and yummy

serve a quarter chicken

Chicken Stock:

Getting started... Break the rest of the roast chicken down into its quarters. leaving the carcass.

rough chop the onion, leave the skin on to make the broth darker in colour

In a large stock pot, throw the frozen trimmings, and any bits and pieces you have laying around.
Make sure that carrots, celery and onion are in there somewhere.  I sometimes add poultry seasoning or remnants of white wine.

Roast the carcass until it is all brown... Brown is flavour.

Put the carcass, and all the brown bits from the pan into the stockpot and cover with water.
Bring to a full boil, then lower to a slow simmer for 2-4 hours.
Strain the stock, then boil the liquid on high until it reduces by half.


Cool overnight in the fridge then remove the fat and transfer to ziploc bags.
Try to freeze them laying down; when they are frozen, you can stand them up in the freezer.