Brown Chicken Stock aka Liquid Gold

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Alright folks, I’ve shared with you some of my favorite chicken recipes (Roasted Chicken Thighs and Spatchcock Roasted Chicken), but don’t throw away those bones! In fact, I always have a “bone bag” in my freezer and and as we make these dishes the discarded bones go into this freezer bag rather than the trash. Once I have a full gallon-sized zip lock bag or more and a rainy day with no plans I make this chicken stock.

Chicken stock is one of the staples I like to have in my kitchen at all times, and if you’ve got the time (and the bones) this one is seriously worth it, it really is liquid gold in my kitchen.

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Brown Chicken Stock

adapted from Bon Appetite MagazineBrown Chicken Stock

Ingredients:

  • 5 lb chicken bones
  • cooking spray
  • 1 large onion, diced
  • 2 carrots (or 16 baby carrots), peeled, rinsed, and diced
  • 2 celery stocks, diced
  • 2 Tbsp tomato paste
  • handful of black peppercorns
  • 10 parsley sprigs
  • fresh thyme
  • fresh sage
  • 2-3 bay leaves

Directions:

Adjust the racks in the oven so one is on the bottom third of the oven, and the other is in the top third of the oven. Preheat the oven to 450 degrees. Arrange the bones in a single layer in a large roasting pan.

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(I know it looks kind of gross but hey, sometimes cooking ain’t pretty!)

Coat a baking pan with cooking spray and place the diced vegetables in it. Set aside. I do not recommend using a 9×9 pan as pictured above, the vegetables are too crowded and take to long to roast.

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Roast the bones for 15 minutes on the bottom rack of the oven. After 15 minutes place the vegetables on the top rack of the oven and roast for 20 minutes (let the bones continue roasting in the oven). Remove the vegetables from the oven and coat them in the tomato paste.

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Return to the oven and roast for an additional 10-15 minutes. The bones and vegetables should be a nice deep brown color (and smell amazing).

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Place the bones and the roasted vegetables into a large pot. While the roasting pan that the bones were in is still hot pour a cup of water in and scrape the brown bits up from the bottom of the pan. Pour the mixture into the pot with the bones and vegetables.

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Add 16 cups of water, and all remaining ingredients to the pot and bring to a boil over high heat. Reduce the heat and allow the mixture to simmer for 3 hours.

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Now for the fun part! Remove the stock from heat and using a slotted spoon remove the solids.

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Once the big pieces are out of the way, strain the stock through a fine mesh sieve.

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Return the stock t0 medium-low heat and simmer for an additional 1 1/2 hours.

Remove the stock from the heat and allow to cool. Once cool, spoon off the excess fat.

The stock will keep in the freezer for up to 3 months or in the refrigerator for 3 days, I like to store it in quart-sized zip lock bags. I typically put about 3-ish cups of stock per a bag and let them freeze flat so that once they are frozen solid I can stack them or stick them in small places in the freezer. To defrost them place the bags in a sink of hot water.

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Brown Chicken Stock

Adapted from Bon Appetit Magazine

Ingredients:

  • 5 lb chicken bones
  • cooking spray
  • 1 large onion, diced
  • 2 carrots (or 16 baby carrots), peeled, rinsed, and diced
  • 2 celery stocks, diced
  • 2 Tbsp tomato paste
  • handful of black peppercorns
  • 10 parsley sprigs
  • fresh thyme
  • fresh sage
  • 2-3 bay leaves

Directions:

Adjust the racks in the oven so one is on the bottom third of the oven, and the other is in the top third of the oven. Preheat the oven to 450 degrees. Arrange the bones in a single layer in a large roasting pan.

Coat a baking pan with cooking spray and place the diced vegetables in it. Set aside. Roast the bones for 15 minutes on the bottom rack of the oven. After 15 minutes place the vegetables on the top rack of the oven and roast for 20 minutes (let the bones continue roasting in the oven). Remove the vegetables from the oven and coat them in the tomato paste. Return to the oven and roast for an additional 10-15 minutes. The bones and vegetables should be a nice deep brown color (and smell amazing).

Place the bones and the roasted vegetables into a large pot. While the roasting pan that the bones were in is still hot pour a cup of water in and scrape the brown bits up from the bottom of the pan. Pour the mixture into the pot with the bones and vegetables.

Add 16 cups of water, and all remaining ingredients to the pot and bring to a boil over high heat. Reduce the heat and allow the mixture to simmer for 3 hours.

Next, remove the stock from heat and using a slotted spoon remove the solids. Once the big pieces are out of the way, strain the stock through a fine mesh sieve. Return the stock to medium-low heat and simmer for an additional 1 1/2 hours.

Remove the stock from the heat and allow to cool. Once cool, spoon off the excess fat.

The stock will keep in the freezer for up to 3 months or in the refrigerator for 3 days, I like to store it in quart-sized zip lock bags.

The Bird is the Word

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It all started this past November a few days before Thanksgiving. First of all, if you don’t already know this, you should; Thanksgiving is my favorite holiday. I love, love, love it. I love all of the cooking/baking/love that goes into it. This year I was able to host my very first Thanksgiving, and even though I’m pretty sure I drove my husband crazy, I loved it. But I was spending so much time focusing on which side dishes to prepare (See: Butternut Squash Mac & Cheese, Roasted Mushrooms, and Buttermilk Biscuits ) that I really kind of forgot the turkey. I know, I know, that’s crazy talk.

So a few day before Thanksgiving, I started looking at different recipes for roasting a turkey. That’s when I came across various claims that spatchcocking a turkey is the fastest and greatest way to roast a turkey. So let’s back up, today’s word of the day is spatchcock. This is a cooking technique for poultry where the back bone is removed, the bird is pressed flat, and then cooked. Basically it’s a fancy word for butterflying a whole bird.

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Let me just say, this blew my mind. I had never heard of it before and I was kind of fascinated by a technique that claimed to cut cooking down significantly and produce a juicy turkey with a crispy outside. But this was days before Thanksgiving, and I was not brave/crazy enough to experiment with this technique for the very first time on Thanksgiving.

Now let’s fast forward to a few weeks ago. My time had come, and I was ready to try this whole spatchcocking thing for myself. I bought a 4 lb chicken, brined it, and gave it a try. OH MY GOODNESS. It was magnificent! It was delicious! It was more than I dreamed it would be. Thankfully my husband called to say he would be working late that night because I almost ate the whole chicken myself. I have no regrets.

So without further ado, I give you my recipe for a fool-proof roasted chicken. Be brave! This yields awesome results and I will most certainly be doing this the next time I host Thanksgiving.

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Spatchcock Roasted Chicken

Ingredients:

  • brine for the chicken
  • 4 lb roasting chicken
  • 2 oranges
  • 2 lemons
  • cooking spray
  • 2 Tbsp butter
  • 2 tsp bacon fat (optional)
  • salt
  • pepper

Step 1: Brine the bird

You can use any brine you like. I halved this recipe from Pioneer Woman. I like this one in particular because it gives the bird sweet and savory flavors. I swear by brining whole birds before roasting, you’ll never have a dry roasted bird again! I recommend brining for at least 16 hours, or up to 24 hours before roasting.

Step 2: Spatchcock

Take the chicken out of the brine and allow it to drain for a few minutes.

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Place the chicken on a cutting board and pat dry with a paper towel.

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Using kitchen scissors, cut vertically along the backbone of the chicken on both sides and remove entirely.

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Flip the chicken over and press the bird as flat as you can.

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Step 3: Roast the chicken

Preheat the oven to 425 degrees. Place a cooling rack in a flat baking pan and put in the oven while it is preheating. Slice the lemons and oranges into thin round slices and set aside. Melt the butter (and bacon fat if using) in the microwave and set aside.

Once the oven is up to temperature, remove the hot pans from the oven. Carefully, spray the cooling rack with non stick cooking spray and arrange the lemon and orange slices on the the rack.

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Place the chicken on top of the citrus. Brush the skin with the melted butter (and bacon fat) and sprinkle with salt and pepper.

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Roast for 50-60 minutes until the chicken reaches an internal temperature of 165. Let the chicken rest for 10 minutes before cutting up and eating.

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Just look at that beauty.

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How you doin?

Sorry, I’ve been watching a lot of Freinds reruns lately. I regret nothing.

The wings and thighs are my favorite, and I love using the juicy meat from the breasts in sandwiches and soups. After carving the chicken, save those bones! Later this week I will share with you my absolute favorite recipe for brown chicken stock.

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Enjoy and let me know how your chicken turns out.

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Spatchcock Roasted Chicken

Ingredients:

  • brine for the chicken
  • 4 lb roasting chicken
  • 2 oranges
  • 2 lemons
  • cooking spray
  • 2 Tbsp butter
  • 2 tsp bacon fat (optional)
  • salt
  • pepper

Directions:

Step 1: Brine the bird. You can use any brine you like. I recommend brining for at least 16 hours, or up to 24 hours before roasting.

Step 2: Spatchcock

Take the chicken out of the brine and allow it to drain for a few minutes. Place the chicken on a cutting board and pat dry with a paper towel. Using kitchen scissors, cut vertically along the backbone of the chicken on both sides and remove entirely. Flip the chicken over and press the bird as flat as you can.

Step 3: Roast the chicken

Preheat the oven to 425 degrees. Place a cooling rack in a flat baking pan and put in the oven while it is preheating. Slice the lemons and oranges into thin round slices and set aside. Melt the butter (and bacon fat if using) in the microwave and set aside. Once the oven is up to temperature, remove the hot pans from the oven. Carefully, spray the cooling rack with non-stick cooking spray and arrange the lemon and orange slices on the the rack.

Place the chicken on top of the citrus. Brush the skin with the melted butter (and bacon fat) and sprinkle with salt and pepper.

Roast for 50-60 minutes until the chicken reaches an internal temperature of 165. Let the chicken rest for 10 minutes before cutting up and eating.

Lemon Oregano Roasted Chicken Thighs

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Honestly, this dish is a staple in my house. I started making this a few years ago, when I was desperate for one-pot meals, and this one just stuck. I make this (or a variation of this) every two weeks or so. This can be attributed to a few reasons; the first being that it is quick and easy to make. I also love this recipe because it’s a building block for tons of other dinners. I often change the spice combinations and vegetables I’m roasting with the chicken so it doesn’t get boring.

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The last, and maybe most important reason we make this for dinner so often is because it’s with chicken thighs. Let me tell you, I used to think I didn’t like chicken. It turns out I was just drying out my chicken every time and that was really making my chicken dishes unenjoyable. Once I started cooking chicken thighs with this method I learned how absolutely amazing chicken can really be, crispy on the outside and juicy on the inside. It was literally a revelation to me that I had been ignoring, in my opinion, the best part of the chicken!

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And chicken thighs are so inexpensive. I buy big packs of them at the grocery store and freeze 4-5 thighs in a bag, so that when I’m making it for dinner I put the bag of frozen chicken in a sink of hot water and they defrost quickly. After they are defrosted I trim the skin so there is just a small amount on the top of the thigh, and trim the excess fat on the bottom of the thigh.

So, as you try this recipe in your own kitchen, I strongly encourage you to experiment with different spice combinations for the chicken and which vegetables get roasted with the chicken. If you like crispy chicken that is juicy and flavorful on the inside then this recipe is for you.

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Lemon Oregano Roasted Chicken

Ingredients:

  • 4-5 chicken thighs
  • salt
  • pepper
  • 2 Tbsp olive oil
  • 1 1/2 c carrots, baby carrots, or cut into 2 inch pieces
  • 1 lemon, cut into quarters
  • oregano

Directions:

Preheat your oven to 400 degrees. Pat dry the chicken thighs with a paper towel and place on a plate. Sprinkle the chicken thighs with salt and pepper. Heat 2 tablespoons of olive oil in an oven safe pan over medium-high heat. Once the oil is shiny and easily coats the bottom of the pan place the chicken thighs, skin side down, on the the pan. Allow them to brown for 6 minutes. Carefully flip the chicken and brown the bottom of the chicken thighs for 6 minutes.

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Toss the carrots in a small amount of olive oil and add them to the pan around the chicken thighs. Squeeze the lemon slices over the entire pan (be careful, this will splatter a bit), place the lemon slices in the pan on top of the vegetables.

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Sprinkle oregano on the chicken thighs and then place the pan (uncovered) in the oven and roast for 18-20 minutes (depending on the size of the chicken thighs).

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The chicken is finished when it reaches an internal temperature of 165.

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Let the chicken rest for 5-10 minutes before serving.

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Lemon Oregano Roasted Chicken

Ingredients:

  • 4-5 chicken thighs
  • salt
  • pepper
  • 2 Tbsp olive oil
  • 1 1/2 c carrots, baby carrots, or cut into 2 inch pieces
  • 1 lemon, cut into quarters
  • oregano

Directions:

Preheat your oven to 400 degrees. Pat dry the chicken thighs with a paper towel and place on a plate. Sprinkle the chicken thighs with salt and pepper. Heat 2 tablespoons of olive oil in an oven safe pan over medium-high heat. Once the oil is shiny and easily coats the bottom of the pan place the chicken thighs, skin side down, on the the pan. Allow them to brown for 6 minutes. Carefully flip the chicken and brown the bottom of the chicken thighs for 6 minutes.

Toss the carrots in a small amount of olive oil and add them to the pan around the chicken thighs. Squeeze the lemon slices over the entire pan (be careful, this will splatter a bit), place the lemon slices in the pan on top of the vegetables.

Sprinkle oregano on the chicken thighs and then place the pan (uncovered) in the oven and roast for 18-20 minutes (depending on the size of the chicken thighs).

The chicken is finished when it reaches an internal temperature of 165.

Let the chicken rest for 5-10 minutes before serving.