bcoz
Thu, Nov-07-02, 16:53
Thought I'd share this recipe since so many other recipes call for chicken broth or stock and this one is SO much tastier than anything out of a can! And it's really easy too.
1 whole chicken
1 celery rib, halved
1 small onion, halved
1 carrot, halved
Spray your roasting pan very well with Pam. Fill the body cavity of the bird with the veggies and bake at 375 until done, about 2 hours for a 3-4 pound bird.
After you remove the bird from the pan scrape all the pan drippings and as much of the browned bits as you can scrape off into a container and refrigerate.
Pick all the meat from the bird and save for casseroles etc. Save all the skin, bones etc. for the stock.
When you're ready to make the stock just put all the stuff you've saved (pan drippings, bones and skin etc.) into a crockpot and add water until full---mine holds 10 cups of water after everything else is in there.
Cook on high all day. Strain through a fine mesh strainer and discard all the solids.
Refrigerate stock and skim off as much or as little of the congealed fat as you wish.
As a short cut I have also used already-cooked birds from the deli or Boston Market.
You could also serve the roasted chicken for dinner and use whatever is left of the carcass for the stock......however you probably don't want to be picking chicken skin and bones off the dinner plates for your stock,especially if your diners are bone-gnawers instead of knife-and-fork eaters!
This probably sounds more complicated than it really is. But the results are soooo worth it! I enjoy a cup of this with my lunch now that the weather is getting colder or any time I want a snack. It's very satisfying.
1 whole chicken
1 celery rib, halved
1 small onion, halved
1 carrot, halved
Spray your roasting pan very well with Pam. Fill the body cavity of the bird with the veggies and bake at 375 until done, about 2 hours for a 3-4 pound bird.
After you remove the bird from the pan scrape all the pan drippings and as much of the browned bits as you can scrape off into a container and refrigerate.
Pick all the meat from the bird and save for casseroles etc. Save all the skin, bones etc. for the stock.
When you're ready to make the stock just put all the stuff you've saved (pan drippings, bones and skin etc.) into a crockpot and add water until full---mine holds 10 cups of water after everything else is in there.
Cook on high all day. Strain through a fine mesh strainer and discard all the solids.
Refrigerate stock and skim off as much or as little of the congealed fat as you wish.
As a short cut I have also used already-cooked birds from the deli or Boston Market.
You could also serve the roasted chicken for dinner and use whatever is left of the carcass for the stock......however you probably don't want to be picking chicken skin and bones off the dinner plates for your stock,especially if your diners are bone-gnawers instead of knife-and-fork eaters!
This probably sounds more complicated than it really is. But the results are soooo worth it! I enjoy a cup of this with my lunch now that the weather is getting colder or any time I want a snack. It's very satisfying.