PFG Chicken
On Sunday I roasted a small chicken than my Mom had given me when I visited the previous day. I separated the wings and legs from the body. I inserted lemon slices under the skin and rubbed it with olive oil, seasoning it with salt, pepper, and rosemary. I roasted it for about an hour at 400 degrees. Toward the end of the cooking I rubbed butter over it for further browning and flavor. The meat came out fantastic - moist and lemony-delicious.
I also roasted a pan of vegetables - carrots, celery, red & white onions, a couple heads of garlic, and some scallions. Tonight I put those and the chicken carcass (after stripping it of the remaining meat) in a pot full of water to boil along with some peppercorns, allspice, bay leaves, red pepper flakes and salt. From this a dark, golden broth will emerge, to be paired with various veggies, leftover meat and noodles.
A delicious chicken soup is in my future.
6 comments:
Kenny Rogers' Roasters?
wow... I can cook. I don't cook. More power to ya!
You do like making your own stocks eh?
I'm still sick....maybe some could find it my way?
@M: I do. It's a somewhat time-consuming process but the end result is culinary magic.
@keraven: Perhaps, perhaps. I have a ton. It has medicinal properties.*
*Not approved by the FDA to treat, cure, or prevent any disease.
Tried something similarly here the other day: roaster chicken, the pan fixed up like you might for a pot roast BUT the insides of the chicken were filled with halved lemons...pretty sizeable ones...and of course who would forget the rosemary rub and so forth.
SWMBO is still talking about the "lemony" of the meals we had off that winged terran, and the sandies too.
@The Good Doc: "sandies"? What are those?
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