Chicken Stock

Herb Roasted Butterflied Chicken

April 4, 2017

Butterflying a chicken exposes its entire surface to the oven heat, so unlike a whole bird, all of the skin browns beautifully. It also reduces the roasting time by almost half.

Basic Chicken Stock

August 21, 2011

Basic Chicken Stock

I like to include the bones as it makes for a better flavor.


Skin & Bones of A Whole Chicken Including Neck & Spine

1 Carrot

2 Celery Stalks

1 Large Onion

1 Tablespoon Salt

In a big pot, collect the bones. Cover the bones so that there are four inches of water above the bones. Set over a high heat to bring to a boil while you chop the onion, carrot and celery into large diced pieces. Add all of the ingredients, including the skin, neck and spine, to the pot and bring to a boil. Reduce the heat to simmer for 6 hours. Strain and reserve the broth. Store in the refrigerator for up to three days or freeze. Makes 4 cups

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