Who doesn’t love a good old fashioned roast chicken! Served with a nice gravy and mashed potatoes it makes a great cold day dish. Stuff with some lemon and fresh herbs, then serve with a salad it makes a great hot day meal! It’s one of those dishes that you can enjoy year round! Another bonus to roasting a whole chicken is the fact you can make an amazing simple broth with the left over carcass!
1 left over chicken carcass from your roasted chicken
1 medium onion, skin removed, 1/2 inch dice
1 medium carrot, scrubbed, 1/2 inch dice
2 large celery stalks, 1/2 inch dice
couple sprigs rosemary and/or thyme
1/4 tsp whole black peppercorns
Place all ingredients in a large pot and top with cold water. You want the bones to be completely covered. Heat till close to boiling, then turn down heat, and simmer gently(only a few bubbles breaking the surface-see video below)) for 2-3 hours. When done, strain broth , cool, and refrigerate overnight(this will harden any fat on the surface and make it easier to remove). Your broth is now ready to use!
Yield: 3-4 liters depending on how long you cook and at what temperature!
Check out one of the events we did at K & M Farms! K & M Farms fresh chicken pick up day June 2016