Roast Chicken followed by making stock

roast-chicken2-web

The Sunday Roast!  I’m trying to bring the tradition back into our family now that the kids are old enough to sit still through a meal (wishful thinking there!).  I grew up with Sunday lunch being a special family time and I would like our girls to have the same traditions and values passed on to them, not necessarily every week but regularly enough.  Time to chat, catch up, laugh etc. Do you do the Sunday Roast?

Anyway enough musings let’s get to the recipe!  There a many ways to roast a chook, some very basic and some fancy.  This week I have chosen to use Jamie Oliver’s Roast Chicken with lemon & rosemary roast potatoes because it is simple to do but gives a great flavour to the spuds and makes the chicken really “moist” & tasty.  I really recommend you give it a whirl.  It takes 2 hours plus some resting time and can feed up to 6.

Whenever I roast a chicken I always make stock with the carcass – I could wax lyrical on the health benefits of homemade “bone” stock or broth and there are many ways to make it and use it but I will just tell you how I make it instead, ok?.  Read on..

This was how lunch turned out by the way, stock story below

roast-chicken-plate-web

Home made stock is wonderful and apparently it really is true that a chicken broth makes you feel better, something about the gelatin and minerals released from the bones and the slow cooking to get a lovely concentrate.  Some people buy a fresh chicken specifically to make a stock which is wonderful but it you don’t want to do that using a carcass of a roast chicken is also great.

So once you have finished your meal and set aside any leftovers for sandwiches or making into patties or something what you do is this;

Chicken Stock

Ingredients

  • 1 chicken carcass
  • 1 onion, roughly
  • 2 carrots, roughly chopped
  • 3 celery stalks, roughly chopped
  • if you have stuffed the chicken with lemon, garlic & thyme that can also go in or any other herbs you may have used
  • 2 - 3 litres of water- enough to cover the chicken and keep it covered the whole time (may need to top up during the cooking process)
  • 2 tablespoons vinegar (apple cider vinegar preferably, vinegar helps leech the minerals from the bones into the stock water)
  • 1 bunch parsley (added at the very end)

Instructions

  1. Fill up a large stockpot (or large crockpot) with water.
  2. Add vinegar and all vegetables except parsley to the water.
  3. Place the chicken carcass into the pot.
  4. Bring to a boil, and remove any scum that rises to the top.
  5. Reduce the heat to the lowest setting and let simmer (at this stage you could transfer it all to a slow cooker, good idea especially if you are going to sleep or leaving the house).
  6. Continue simmering for another 6 - 12 hours
  7. Add the fresh parsley about 10 minutes before finishing the stock, as it adds healthy mineral ions to the broth.
  8. Pour the broth through a strainer into a large jug, discard everything in the strainer and you will be left with a lovely healthy broth.
  9. Transfer the broth into containers, eg jars to be kept in the fridge, into ice cube trays or snap lock bags to be frozen. The stock will separate in the jars but you will want to stir it all back together when using it as it's all good stuff!
http://www.boiledeggsandsoldiers.com/2014/06/roast-chicken-followed-by-making-stock/

Just put it all in and cook it for about 6 – 12 hours, don’t forget to keep the water levels up or it will burn and be a waste of time (which happened to me the other day!).  The longer you cook it the more minerals are released from the bones but if you can only do a few hours that is better than nothing!chicken-stock-web

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