COMFORT FOOD means "chicken" to so many of us, doesn't it? So many really great cooks, when asked about a favorite meal, will say "roast chicken and a good loaf of fresh bread with it".... Here's the simplest way to get Chicken Stock and a great bird at the same time, according to my friend, Ellen. Do you have any good roast chicken recipes or any nice memories that involve chicken dinners with family, etc? Please share them in COMMENTS!
Ellen's Bird (no basting, watching, just timing)
1 BIG fryer 5 lb. ++
Season inside with salt & pepper
Stuff with cut up onion
Rub outside with butter or olive oil
Season outside & tie legs together
Place on a large rack on the RIM of a non-reactive baking pan
In pan put 2 C. water & some white wine along with garlic cloves, peppercorns, celery, onion skin (if nice & dry), Bay leaf, etc. (Z: you could probably include carrots or whatever else you like to have flavoring your broth, too)
Put in oven uncovered for 30 min.
Turn temp. down to 350' & roast for another 2 hours, or until leg moves freely.
You will have perfect Roast Chicken + a great stock after you strain it. About 3 C. +-
You can do 2 at once if you have a large pan & rack. Just increase the liquids.
If you use a Sunday Best Roaster (6-7 lbs.) increase the time as needed.
So, you have a perfect roast chicken and a beautiful chicken stock all at one time! ENJOY
And thanks, Ellen, for your wonderful recipe...