Roast Chicken (and Chicken Stock)

Posted By Kerri

As you know, this is a firm favourite in our house and after our first week of healthy eating we were both looking forward to it. Aside from over-cooking the roast potatoes, it lived up to our expectations and we both left the table feeling full and content.

With the leftover carcass we made chicken stock – put the carcass and bones into a large pot with some carrots, celery, bay, peppercorns and any leftover leek tops. We also added the carrots and celery that we roasted the chicken on. Add some water, bring to the boil and then simmer for 1.5 hours.

Easy peasy and perfect for the risotto I’ve been craving later in the week.

Aug 10th, 2008

6 Comments to 'Roast Chicken (and Chicken Stock)'

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  1. Lizzie said,

    I have to say, I don’t much bother with making stock these days. Even when reduced right down, it takes up valuable freezer space. Oh, for a bigger freezer!

  2. Kerri said,

    Stephen had a good solution, he poured it into one of those sealable plastic bags and flattened it out. Then put it on top of something flat so it froze in a sheet. It barely takes up any space now.

    I agreee about the bigger freezer though, one day!

  3. Ros said,

    I’m going to miss roasting whole chickens and making stocks over the next few months. It’s not all that practical for one person.

  4. Pen said,

    Roast chicken, stock and risotto – some of my favourite things! Not quite as much as the (Le creuset?) pot though *faints* It’s BEAUTIFUL

  5. Helen said,

    Ooh, you can’t beat a bit of home made chicken stock! I always feel really virtuous after I’ve made it too. Risotto, yum! And chicken noodle soup is always a winner in our house.

  6. Kerri said,

    Pen – hopefully the Le Creuset draws some attention away from the chicken, not the most attractive photograph in the world 🙂

    Helen – I agree and you can beat a bit of virtuousness in the kitchen can you?!

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