Thursday, March 10, 2011

Roasted Chicken, Broth, and Soup



This is a staple in my home.  I make it about every four days and use it on top of salads, sandwiches, stir fry and soups.  When I am done taking all the chicken off, I use the bones, skin and drippings to make a yummy broth.

Preheat the oven to 425 degrees.

I buy organic whole chickens from Costco. 

Take out the innards and give to pets or throw out.

Place the chickens in a large baking pan. 

Rub olive oil all over them. 

Salt and pepper them liberally. 

Season with garlic powder and thyme or you can use any seasonings you like. 

Put in heated oven and cook 1 and 1/2 hours. 

Set on counter and cover with tin foil for 20 minutes.

Enjoy!  I eat the skin and all.  You can make mashed potatoes and use the drippings to make great gravy.

Homemade Chicken Broth

Take off all the chicken and put all the bones, skin and drippings in a large pan and cover with water. 

Bring to a simmer and simmer for 4 or so hours...the longer the better. 

Let cool. 

Strain and put broth in the refrigerator overnight. 

In the morning, you will see a top layer of fat on it.

Skim it off and underneath it should look like brown jello. 

This is gelatin and is very good for your bones, ligaments and tendons. 

Use this to cook rice with instead of water or to make soups. 

Homemade Soup from the broth

In a large pan, saute an onion and garlic sauteed in butter and olive oil.

Add the broth and anything else you like:  brown rice, lentils, split peas, vegetables, pasta, etc. 

Season with salt, cumin, curry, pepper, cayenne pepper, lemon juice, etc.

Cook for an hour.

Start tasting and keep adding seasonings until it tastes good.

Add in some of the chicken. 

Freeze extra portions for another day!