Classic roast chicken and leftover Stock
These days, everyone is trying to stay on budget. Whether it’s skipping the beloved Starbucks in the AM or bringing lunch from home. My biggest issue with bringing lunch is palate fatigue! UGH!!! I really dislike eating the same thing over and over and over again. However, if it was transformed in another way, I would gladly eat it. That’s why I love roasting a whole chicken. First off, buying a whole bird is definitely a budget saver! The price per pound will tell you all about that. Those are the only labels I am into! Then I can bring it up and use each part for a different meal with a different flavor profile. Secondly, I save the carcass and make a delicious chicken stock out of it. Why? Because I paid for it, I’m going to use it. This way I don’t ever have to buy chicken stock. Last but definitely not least, I wasn’t going to tell you all about my tips and hacks without giving you a path for success. Check out these recipes and meal ideas for making this chicken worth every penny!
classic roast chicken
Prep time: 5 minutes | Total time: 1 hour 45 minutes
Ingredients:
1 4-pound whole chicken, giblets removed
Kosher salt
Freshly ground black pepper
1 lemon, halved
1 small shallot, peeled and quartered
1 head garlic, cut crosswise
4 sprigs of fresh thyme
1/2 stick unsalted butter, softened
Instructions:
Preheat oven to 425 degrees F with a rack on in the middle.
Pat the outside of the chicken dry with paper towels. Generously season the cavity with Kosher salt and freshly ground pepper. Stuff the cavity with both halves of the lemon, shallot, garlic halves and thyme sprigs. Brush the outside of the chicken with half butter and sprinkle again with salt and pepper. Tie the legs together with butcher’s twine and tuck the wing tips under the body of the chicken.
Place the chicken directly on the rack with a quarter rimmed baking sheet under it. Transfer the chicken to the oven and roast for 1 hour 15 minutes or until the internal temperature reaches 165 degrees F (not sure where to temp the chicken, scroll down for Cook’s Note). *If chicken is browning too quickly, just tent with a piece of foil and continue to roast until it reaches 165 degrees F.
Remove from oven and rub the remaining butter all over the breast of the chicken. Allow to rest for 15 minutes and slice the chicken to serve.
Recommendations to make the roast chicken stretch for few meals:
Breast: Reheating these pieces might cause it be a little dry so mini pot pies would be best.
Thighs: Since these pieces are the juiciest, it is great for chicken salad.
Legs: My favorite piece to eat with a side of mashed potatoes and vegetables.
Wings and Carcass: Reserve for stock. Recipe below.
Leftover stock
Prep time: 5 minutes | Total time: 12 hours 15 minutes
Yields: 4-6 cups, depending on the size of size cooker
Ingredients:
2 stalks celery, cleaned and cut in thirds
2 medium carrots, scrubbed and cut in thirds
1 medium onion, peeled and quartered
4 sprigs of thyme
6-8 sprigs of fresh parsley
1 bay leaf
1 1-inch piece of ginger root, scrubbed but not peeled
1 tablespoon apple cider vinegar
2 teaspoons Kosher salt
10 whole black peppercorns
1 carcass of a roast chicken**, include wings if available
Instructions:
In the insert of a slow cooker, add the vegetables, herbs and spices. Nestle the carcass (and wings) of the roast chicken into the center.
Fill with cold water just enough to cover the vegetables and chicken. Secure the lid on.
Turn on and set on low for 12 hours. Once timer is off, let cool slightly, about 30 minutes.
Strain the stock into storage containers and discard vegetables. Adjust seasoning, optional.
Label and store in the fridge for up to 7 days or the freezer for 3 months.
Special equipment:
butcher’s twine
quartered rimmed baking sheet
small cooling rack
slow cooker
fine mesh strainer
Cook’s Note
Taking the temperature of a whole chicken
A meat or digital thermometer is your best friend when taking the temperature of a whole roast chicken or a large bird, such as a turkey. The thermometer should be inserted into the thickest part of the thigh but not touching bone.
Chicken stock
If you don’t want to make stock right away with the carcass, you can always pop it into a zip top bag and freeze it. Sometimes, I wait until I have two or three to make an even richer stock.
**No need to remove the aromatics from the roast chicken cavity, it’s just more flavor for the stock!
Rimmed baking sheet
When I’m roasting one chicken, I prefer to use a quartered rimmed baking sheet rather than a half sheet tray because I like the chicken to collect so I can pour it on the cooked pieces when serving. If you do not have a quartered sheet, you can always line your half sheet with parchment foil. I would stay away from the baking dish because the sides of the dish will prevent even golden brownness when roasting.