Roasted Chicken (and stock)

This was really just a path to the tortilla soup the leftovers from this will make.  It’s also one of the simplest to prepare but still exciting and impressive.  I recommend using organic pastured/free range chickens whenever possible.  (Happy chickens taste better.)  Save all chicken bits and bones and vegetable peelings for the stock we are going to make after.

Roasted Chicken Dinner

3lb whole organic chicken

olive oil

salt and pepper

8 mini or 5 small potatoes, scrubbed and coarsely chopped

5 small or 1 bunch turnips, trimmed and halved

5 carrots, peeled and coarsely chopped

1 large yellow onion, coarsely chopped

2 whole garlic cloves

4 sprigs thyme

Heat oven to 425 degrees.  Rinse chicken, inside and out, remove anything (liver, giblets..) from inside cavity, remove excess fat from around cavity if present and dry.  In a roasting pan, toss chopped potatoes, carrots, onion and whole garlic cloves in a drizzle of olive oil.  Set thyme sprigs on top of vegetables.  Rub chicken with olive oil or butter an season with salt pepper.  Place chicken breast side up with its wings tucked underneath in roasting pan on vegetables.  Tie legs together with a small length of kitchen twine.  Add 1/2 cup water to pan.  Roast for one hour.  Use a meat thermometer to make sure chicken reaches 165 degrees.  Remove from oven and let rest 10 minutes.

Chicken Stock

Leftover chicken bones and carcass

8 cups water

any leftover vegetable scraps

2 carrots, cut in half

2 celery stalks, cut in half

1 onion, cut in half

salt, pepper, herbs

Place all ingredients in a large pot and bring to a boil.  Reduce heat and simmer 2-3 hours.  Season with more salt and pepper to taste.  Strain and Store.

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