i like to roast whole chicken @500F. pick a high sided cast iron vessel that holds the bird just right. preheat the pot in the oven. rinse and dry the bird. rub with olive oil and then salt/pepper. feed the neck to your cat. fry up and snack on the liver while the oven/pot come up to temp. pop the bird in the hot pot and roast for about 1/2 hour then turn off heat and ...
baste with pan juices. leave the bird in there for another 20 minutes or so then serve. we leave the leftovers in the pot and fridge it until we want some chicken soup-like leftover.
the hot roast chicken yields less pan juices but it's concentrated, dense and delicious. add a cup or two of water to make one or two servings of soup base. it will be chicken-y but somewhat lacking in depth. that's when your bring in your ace relief pitcher, Major.
the hot roast chicken yields less pan juices but it's concentrated, dense and delicious. add a cup or two of water to make one or two servings of soup base. it will be chicken-y but somewhat lacking in depth. that's when your bring in your ace relief pitcher, Major.
this beef base is a great flavor crutch short cut for lots of things of dishes. a little bit at a time with this chicken stock to taste makes for a rich, delicious launching pad for soup/stew.
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