Roasted Organic Chicken ~ Homemade Broth
So you’ve purchased a nice big, grass fed, organically raised chicken. Now what?
You can do so many things with a whole chicken. There’s roasting, smoking, steaming (beer can chicken), frying, etc..
For my purchase, this time I decided to roast. I like the skin on the chicken to be nice and crisp and the meat to be full of juicy flavor. To achieve that level of scrumptious deliciousness, I put a mixture of herbs and butter under the skin on the breast and coat the outside with a little bit of olive oil.
For the herbs here, we’ve got some fresh thyme, rosemary and a little bit of oregano. Take the leaves off of the herbs and chop finely. Save the stems for the inside of the chicken. The butter should be soft enough to mix the herbs in but not so soft that it falls out when you put it up under the skin.
Just loosen the skin with your fingers and stuff the butter mixture onto the breast. Once you’ve got the butter/herb mixture in, smooth it out evenly by pushing it with your hands over the skin. Brush a little olive oil over the skin so that it doesn’t burn when you cook it.
For the inside of the chicken, sprinkle a little salt in the cavity. Stuff a whole lemon (cut in half) and the stems from the herb in.
Turn the chicken over so that the breast side is up. Tuck the wings under and tie the legs together with butchers twine.
Roast in a 400 degree F. oven for about 2 hours. (depending on the weight of your chicken) My chicken was about 6 lbs. The internal temp should be 165 degrees F. when tested with a thermometer. (Make sure you’re not touching bone with the tip of the thermometer)
After you’ve taken all the meat you’re going to serve and eat off of the chicken, you’re left with the bones and bits of meat.
I put all the scraps and bones in a zip top bag and either refrigerate it for making stock the next day or freeze it for a later date.
For the broth. I love using a mirepoix. That’s a fancy French word for the veggie seasoning mixture of onion, carrots and celery. It just flavors the broth or stock wonderfully. I add a garlic clove or two to the mix (not chopped, just smashed a little).
Side Note: Did you know that the more you crush the cell walls of a garlic clove, the stronger the flavor will be?
Now, you can roast the veggies for a deeper flavor. Sometimes I do, sometimes I don’t. Depends on my mood. Here, I just sauteed them in a little olive oil before adding the chicken bones and water.
After you’ve cooked the veggies a bit, add the bones and cover with water. I had a little over two quarts of water in the pot.
Bring the mixture to a slight simmer and turn the heat down to low. Simmer with just a bubble or two popping up here and there for about three hours.
With a slotted spoon, get all the solid parts out of the broth and strain through a fine wire mesh sieve.
Honestly, I never worry about skimming off the fat or the “scum” while the mixture is simmering. When you cool it, the fat comes to the top and you can just pick it off. I save that fat for cooking with. Waste nothing! It’s great for seasoning veggies with.
If you want a very clean, clear broth, strain the liquid through a cheese cloth.
I put my broths and stocks in the refrigerator over night and then get the fat off the next day but it’s perfectly fine to skim the fat off if you’re ready to proceed with canning.
You can store your stock in the refrigerator for 3 to 5 days or freeze it for up to three months. If you are planning on canning your stock for longer storage, you’ll need to process in a pressure cooker. Stocks and broths are low acid foods and require more than just a hot water bath. Check out Stocks and Broths ~ Canning Low Acid Foods for canning info.
That about does it for today folks. I do hope this helps you get the most out of your big beautiful, organic bird. If you’ve got any questions or requests, leave us a comment down below. We’d love to hear from you!
Have a fantastic day and as always, keep it delicious!
Till next time ~ much love, Connie
Roasted Organic Chicken ~ Broth, getting the most out of those bones
- Roasted Organic Chicken:
- 1 whole 4-6 lb organic chicken
- 1 small bunch of fresh thyme leaves picked, chopped fine and stems set aside
- 1 sprig fresh rosemary leaves picked, chopped fine and stem set aside
- 1 small sprig of fresh oregano leaves picked, chopped and stem set aside
- 1 whole lemon sliced into halves
- 1/2 C butter softened
- salt to taste
- extra virgin olive oil for brushing the outside of the chicken
- Chicken Broth:
- 1 chicken carcass broken down into pieces suitable for the pot you're going to use
- 7-8 chicken feet boiled for 10 minutes, cooled and skinned
- 2 tbsp extra virgin olive oil
- 1 lg onion chopped rough
- 3 lg carrots chopped rough
- 3 lg celery stalks chopped rough
- 2 cloves of garlic smashed lightly
- 2 quarts of water plus 1/2 cup
Roasted Organic Chicken
- Preheat oven to 400 degrees F.
- Clean all gizzards and organs out and set aside for another use. (if included in the inside)
- Mix all the chopped herbs with the butter.
- Loosen the skin on the breast part of the chicken and stuff the butter/herb mixture between the breast and skin.
- Pull the skin back into place and smooth out the butter mixture.
- Sprinkle salt into the cavity and stuff the lemon and herb stems in.
- Tie the legs of the chicken together with butcher's twine.
- Place the chicken breast side up in a roasting pan.
- Roast in oven until the internal temp (not touching bone) reaches 165 degrees F.
- Allow the chicken to rest for about 20 minutes before carving.
- If desired, use the juices and brown bits from the bottom of the roasting pan to make a gravy.
- To make a gravy, heat the juices and brown bits in a sauce pan or skillet on high. When boiling hot, whisk in a mixture of 2 tablespoons of cornstarch and 1/4 cup of cold water. Cook for 2 minutes and spoon over the chicken.
- Heat a Dutch oven or large pot over med/hi heat.
- Add the olive oil and heat through.
- Add the veggies and garlic. Saute for 3-4 minutes.
- Add the chicken carcass and feet.
- Pour in the water.
- Bring the mixture to a simmer over high heat.
- Once the mixture is simmering, turn the heat down to low so that it just bubbles a little.
- Cook on low for three hours.
- Remove all solids and strain the liquid from them into a bowl. Discard the solids.
- Strain the remaining liquid through a fine wire mesh sieve.
- Add the liquid to canning jars and allow to cool completely.
- Refrigerate the broth until the fat has risen to the top of the jars.
- Remove the fat and save for another use.
- Heat the liquid up and strain through cheese cloth.
- Process the remaining liquid for canning or freeze.
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