Chickens and Their Stock

Once a week I roast a couple chickens with some root veggies, herbs and lemons. It's ridiculously easy and equally tasty, not to mention super-healthy. I hang onto the bones and later in the week, make an ultra-healthy stock out of them. You really should do this too. Seriously.

Roasted Chicken and Veggies

1 free-range chicken (3lbs. or more)
4-6 cups chopped veggies, like carrots, yams, onions, rutabaga, parsnips, beets, celery...???
1/4 cup olive oil
lots of sea salt
lots of black pepper
herbs like rosemary or thyme
1 lemon
1/2 - 1 cup of a yummy liquid like white wine, sherry wine vinegar, balsamic vinegar...???

Pre-heat oven to 450 degrees. Oil a roasting pan or 9x13 baking dish. Place chicken, breast side up, in the pan. Place chopped veggies around the chicken. Pierce the lemon several times with a knife and insert into the cavity of the chicken. Also, place several sprigs of fresh herbs into the cavity. Pour the olive oil over the chicken, then generously sprinkle the sea salt (like 1/2-1tbsp?) over the chicken and sprinkle with black pepper. Pour the cooking liquid over the veggies. Place the pan into the oven for 30min., then cover the chicken and veggies with aluminum foil and turn the heat down to 350 degrees, and bake for another 30-45min., or until the thigh meat reaches 160 degrees. Remove from oven and let rest for at least 15min.

Variations:

I've even added apple to this. I love this recipe from Elana's Pantry:http://www.elanaspantry.com/rosemary-apple-chicken/. For the liquid, I've been known to do a bit of apple cider vinegar and apple juice when the pantry was dry. I once added a leftover Guinness! And, even water. For herbs, I've used just about everything, and when I had nothing, I did celery and onions in the cavity instead. Be creative and resourceful!

Liquid Gold Chicken Stock

I shared this years ago on facebook, but it's so worth it's weight, that I'll share it again here, while we're on the subject of chickens.

Place your leftover chicken bones that have been baked, grilled, or roasted, but not boiled or cooked in a crockpot into a large stock pot (enough to hold a gallon or more). Into the pot, throw everything but the kitchen sink. Pretty much. Really, though, it's that easy. No need to peel anything either. Do add an onion, quartered, or whole green onions, garlic bulb, just chopped in half, whole herbs, peppercorns, whole carrots, celery, apples (remove the seeds!), any veggie you want, fresh ginger...you name it.  Add 1/4 cup apple cider vinegar. This isn't for taste. It's to pull the amazing health benefits of the bones out, and into your stock. Fill the pot to an inch or so before full and bring to a boil. Boil for 1 minute. Turn heat to low and cook on low for at least 8 hrs. This can go as long as 24. It's just keeps gettin' healthier! When it's done, strain the stock and make a yummy, healthy soup, store it in glass mason jars in the fridge, or freeze it.

Why is it so healthy?

Well-made chicken stock takes the marrow and gelatin from the bones and puts it into the stock. This good stuff coats the lining of your gut and promotes strong immunity and healing from GI issues. Also, this boney goodness is fab for joint health, as it helps restore, replenish and nourish your own synovial fluid.

Soup ideas for using Liquid Gold...

Another night, my friends.