Roasted Chicken + Chicken Stock
I’m not a fan of recipe blogs that go on and on with text, while popups run in the background, pinwheeling my computer. That’s not what we’re doing here!
Below I give you my super simple (and minimal flavor) method for prepping both chicken meat and chicken.
Learning how to utilize the whole chicken is environmentally conscious, money saving, and nutritious!
This first recipe is relatively easy and requires minimal effort. I do this when I am feeling tired, under the weather, or simply don’t want to cook. By cooking the chicken with minimal herbs and spices, you can season later based on whatever flavors pair well with your meal that night. This provides variety through the week and helps prevent boredom.
Freeze the stock in one-cup soup tray and ice-cube size containers.
Use the one-cup containers when making soups, stews, or recipes that call for cups of bone broth.
Use the ice-cube size when cooking greens or reheating your chicken to add flavor and nutrition without adding extra oil.
Here are examples of trays I use:
Super Simple Oven-Baked Chicken
Ingredients
Whole Chicken (When you can, but from a local, environmentally conscious farmer. It’s just better), neck and bits removed.
2 or more cups of broth (Water also works)
Instructions
Preheat over to 430 degrees.
Discard neck and any bits from inside the cavity.
Place chicken into baking dish* breast side up.
Roast for 75-80 minutes, basting halfway through. Make sure juices run clear before removing from oven.
Once the chicken is cooked through, remove from oven and allow to stand for 10 minutes.
Serve and store with pan juices if using bone broth.
*Baking Dish that is large enough to hold your bird plus the broth/water
**I usually sit on the floor with a towel down and pull the leftover chicken off the bone because I find it more enjoyable. Keep it easy on yourself so it’s sustainable!
Once you’ve pulled the meat off, toss the leftover carcass into your Instapot!
Easy Homemade Chicken Stock
Ingredients
Chicken carcass from roasted chicken
1 tablespoon apple cider vinegar
8 cups cold water
Veggie scraps: Kale stalks, carrot skins, wilted celery, onion skins, garlic (optional)
Herbs you have on hand, here are a few options:
1-2 sprigs fresh thyme and rosemary
5-6 ginger slices
1 teaspoon peppercorns
2-3 bay leaves
Instructions
Place everything you are using directly into the Instapot
Pour the water over it. You can add more water if desired. *Do Not* fill past the two-thirds line!
Place lid on the Instapot, making sure the vent knob is sealed.
Cook on high pressure for 120 minutes.
Let naturally release for at least 30 minutes.
Let stock cool completely before storing.
Store in fridge for 7 days or freeze up to 3 months.
