1 Bird: 3 Dinners, Episode 1: Carving and Stock

Welcome to the hANNEmaiden!
Formerly, Your Kind of Salad. Same goofy content, new name and look – thanks for staying with me!

I love roasting chicken. It’s so easy and comforting. I follow How Sweet Eats patented recipe (basically, S+P, olive oil, 425 degree oven for 80 minutes – perfect. every. time).  Of course a roasted chicken fresh from the oven with a simple salad and maybe a roasted vegetable is one of life’s happy pleasures; but if you’re like me, and cook for 1 or 2, a whole chicken can be alot to have hanging around.

ALSO, am I the only one who doesn’t like roast chicken re-heated? I don’t really like it cold either. As a result, I often roast a chicken, and use the meat in other dishes. Solves my weird re-heat issue and makes MANY meals from one chicken. A win-win.

So here goes, 1 bird, 3 dinners.

The bird (About 5lbs, about $8) 
1 (4.75) lb whole chicken fryer, giblets removed
Olive Oil
Salt & Pepper
2 onions, peeled and sliced
1 lemon

Follow Jessica’s instructions for the most perfect roast chicken of your life.
I also squeeze lemon over the bird and shove the rinds into it’s nether regions for additional flavor as well.
1) Once perfectly roasted, remove from pan, set on a cutting board, tent with aluminum foil and allow to cool until you can handle.
2) IMMEDIATELY drip some Frank’s Red Hot on the wings and eat them standing up in the kitchen. It’s imperative to the cooking process.
3) Now, PLEASE for all that is holy, carve your chicken appropriately. I literally cringe at dinners where I watch chickens or turkeys being sliced OFF THE BONE. Wrong, wrong, wrong.  You want to remove the whole breast, whole thigh and leg and then slice on the cutting board. Slicing off the bone creates uneven (sometimes shredded pieces) and you don’t get all of the meat off cleanly. Just NO.

Here is a  video tutorial, but the quick version is this:

–  Set chicken or turkey on a cutting board. Use a sharp, thin knife.
–  Breast side down, follow the thigh bone and remove thigh and leg  (separate into drumstick and thigh). Repeat on other side.
– Flip over, breast side up, following the center bone, slice breast off in one piece. Repeat on the other side.
– Be sure to pick the “oyster” the tender little bite of the chicken or turkey on the underside of the breast.

UPDATED TO ADD (recently carved and took pics, finally)


I beg you, STOP SLICING YOUR BIRD OFF THE BONE. Ok, I feel better.

Before you start cooking, you have your beautiful chicken carcass. DO NOT THROW THIS AWAY. Make your own chicken stock. It’s ridiculously easy.  We’re going to make soup with the meat so making our own broth is a no-brainer. I promise, it’s easy.

Homemade Chicken Stock
1 Chicken Carcass, picked of meat 
1 yellow onion, peeled, cut into quarters
4 garlic cloves, peeled, sliced in half
2 bay leaves
Whatever leftover vegetables you have on hand: carrots, celery, leeks, scallions (1 handful of each)
2.5 quarts water
Just a pinch each: Sea Salt & Black Pepper*

In a large stockpot, combine chicken, vegetables, salt, pepper, bay leaves and water. Bring to a boil then allow to simmer, at least an hour, 2 if you can stand it. Every once in a while, give the stock a stir, the bones will become tender and will break easily- that’s perfect, that’s where the good flavor (aka the marrow) is and you want that in the broth. Use your kitchen shears to break up the bones midway through cooking if they’re not breaking up easily. You want the marrow! Spoiler alert – you’ve just made “bone broth.” Look how trendy you are! Once broth is done, strain through a colander into a large bowl (you can use cheesecloth if you have it; but I find a fine colander or sieve is just fine). Discard bones, vegetables etc.  Pour clean broth into individual quart containers and allow to cool. Store in refrigerator or freezer until ready to use. Once ready to use, you should skim off the solids (it’s just the fat that rose to the top) and throw away.  *Note: I don’t like to overly salt my broth at this point, so you’ll see we didn’t add a ton of seasoning. I prefer to season when I use the broth.

Way to go champ, you just made chicken stock that you pay the people at Pacific $4.59 a quart for. I’m proud of you.

We still have LOTS to do with this chicken, so come on back! 


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