Chicken!
I roasted a chicken for supper at the Lace's last night. Right now, I'm using the leftovers to make chicken stock. Thought I would share the recipes for both!
Shannon's Favorite Herb-Roasted Chicken
serves 4
2 tablespoons Chicken Herb Rub (see below)
1 clove garlic
1/4 cup olive oil
1 whole chicken, approximately 4 pounds
Preheat oven to 350 degrees F.
Place Chicken Herb Rub in a food processor with the garlic and olive oil, and puree into a smooth paste.
Rinse the chicken, and pat it dry with paper towels. Rub the herb paste all over the chicken, being sure to get underneath as well as on top of the skin. Allow to sit for 2 hours in the refrigerator, or roast immediately, roughly 1 1/2 hours, until the legs are loose, or until the internal temperature of the breast reads 160 degrees F and the internal temperature of the thigh reads 165 degrees F to 170 degrees F. Let rest for 10 to 15 minutes before carving.
Chicken Herb Rub
1 tablespoon coarse salt
1 tablespoon freshly ground black pepper
1 tablespoon dried thyme
2 tablespoons dried oregano
Basic Chicken Broth
makes about 3 quarts of stock
(If you don't plan to use the broth right away, store it in your freezer, and take it out when you want to make soup.)
1 medium onion, coarsely chopped
3 celery stalks, coarsely chopped
2 carrots, scraped and cut into large pieces
1 bay leaf
2 tablespoons white vinegar (draws more nutrients from the bones)
4 quarts water
1 leftover chicken carcass and pan drippings
Place all ingredients in a large stockpot. Allow everything to sit, with the heat off, for 30 minutes. Turn the heat on high, bring to a boil, then lower the heat and simmer the broth for a minimum of 6 hours--the longer the broth simmers, the richer it will be.
Strain the liquid, discarding the vegetables but reserving the carcass. Place broth in a container, cover tightly, and refrigerate. When it is chilled, skim the fat from the surface.
Pick off the remaining meat from the carcass, and either return the meat to the broth for chicken soup or use it to make something else (such as chicken and rice).
These three recipes are from The Grassfed Gourmet Cookbook by Shannon Hayes
Shannon's Favorite Herb-Roasted Chicken
serves 4
2 tablespoons Chicken Herb Rub (see below)
1 clove garlic
1/4 cup olive oil
1 whole chicken, approximately 4 pounds
Preheat oven to 350 degrees F.
Place Chicken Herb Rub in a food processor with the garlic and olive oil, and puree into a smooth paste.
Rinse the chicken, and pat it dry with paper towels. Rub the herb paste all over the chicken, being sure to get underneath as well as on top of the skin. Allow to sit for 2 hours in the refrigerator, or roast immediately, roughly 1 1/2 hours, until the legs are loose, or until the internal temperature of the breast reads 160 degrees F and the internal temperature of the thigh reads 165 degrees F to 170 degrees F. Let rest for 10 to 15 minutes before carving.
Chicken Herb Rub
1 tablespoon coarse salt
1 tablespoon freshly ground black pepper
1 tablespoon dried thyme
2 tablespoons dried oregano
Basic Chicken Broth
makes about 3 quarts of stock
(If you don't plan to use the broth right away, store it in your freezer, and take it out when you want to make soup.)
1 medium onion, coarsely chopped
3 celery stalks, coarsely chopped
2 carrots, scraped and cut into large pieces
1 bay leaf
2 tablespoons white vinegar (draws more nutrients from the bones)
4 quarts water
1 leftover chicken carcass and pan drippings
Place all ingredients in a large stockpot. Allow everything to sit, with the heat off, for 30 minutes. Turn the heat on high, bring to a boil, then lower the heat and simmer the broth for a minimum of 6 hours--the longer the broth simmers, the richer it will be.
Strain the liquid, discarding the vegetables but reserving the carcass. Place broth in a container, cover tightly, and refrigerate. When it is chilled, skim the fat from the surface.
Pick off the remaining meat from the carcass, and either return the meat to the broth for chicken soup or use it to make something else (such as chicken and rice).
These three recipes are from The Grassfed Gourmet Cookbook by Shannon Hayes
posted by A Good Meal | 10:38 AM
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