not to brag or anything, (ok, to brag…)but mah house, people, smells fantastic.
It’s like this. I need no-salt food. It’s really, really hard to find no-salt chicken stock that tastes like anything, so I decided to make my own. Here’s how:
1 small fryer (roasting hens have too much fat and I don’t want to fool with that)
1 carrot, cut in chunks
1 onions, sliced thick
3 cloves of garlic, smashed
several grinding of fresh cracked pepper
Put the veg and pepper in the bottom of a stove-top safe roasting pan or a big, deep oven proof skillet.
Cut the chicken up into pieces, and put them all on top of the vegs (including the back). Drizzle with a bit of olive oil and throw some more pepper on top.
Roast at 450 degrees for a bit, until the chicken is looking crusty brown. Actually I have a convection oven, so it’s more like 425 but if you have a regular oven you’ll want 450. Figure 15 minutes per pound of chicken. Mine’s 3 pounds, so 45 minutes.
Then, take it out of the oven and let it cool enough you can pick the meat off the bones. Do something with the meat. I’m going to freeze it. Dump the juices and veg in the crock pot. Put the bones back in the skillet and put it back in the oven to roast a while longer, until the bones are good and brown. Put all the stuff in the skillet into a crock pot with water to fill it (mine’s a 1 gallon size, whatever size you have, put that much water), turn it on to low, and ignore it until tomorrow. Sometime tomorrow, strain the soup, scoop out all the bones and veg bits and throw them away.That makes your stock. Oh. Take the skillet you used in the oven and put it on the stove. Add a bit of water and deglaze it (y’know, get the crusty bits and all up off the bottom of the skillet) then pour all that in the crockpot as well.
Yeah, it’s some effort, but you get rich brownish chicken stock better than anything you would ever buy in a box. I’m going to put it in quart ziplog bags and freeze it.
And yes the house smells Magnifique!