Don’t throw that chicken carcass away!
Instead, after eating as much as you can from the rotisserie from the grocery store (or one your roasted yourself), throw it in a large pot and make your own chicken stock.
*If you let it continue to simmer for several more hours, you will create an extremely concentrated stock. You should still let it cool to discard the fat, but after, you can pour the thick stock into an empty ice tray, freeze overnight, and then store the cubes in a freezer ziplock bag. You can dilute this thick stock in 1 cup of water and it equals one cup stock.
Roasting a whole chicken isn’t as hard as it seems.
Growing up, I don’t remember my mom ever roasting a whole chicken. Sure, there was a whole turkey on Thanksgiving, but never a whole chicken for a weekend meal. After living on my own (after college) for over three years now, I realize just how expensive it can be to go grocery shopping when you want to cook/make your own meals (for two with leftovers for lunch) from scratch. Seeing a whole chicken for the same price I usually buy chicken breasts or tenders made me want to try my hand at roasting one myself.
If you’re anything like me, the idea of handling a whole headless bird may be a bit too much. Also, if you’re anything like me, you will re-think not being a vegetarian every.single.time you cut extra fat off of it or like I’ve been doing lately spatchcocking it (crazy verb, I know). Spatchcocking just means cutting the back bone out, which makes the chicken lie flat so that the bird gets evenly browned.
Easy, Simple Steps:
Make a bed for the chicken:
Prepare your chicken:
Put in preheated oven.
Allow chicken to rest for 10 minutes before cutting into it to insure that it will not dry out.
Serve with pan roasted veggies and rice if desired.
*Want to make it more savory or have much more broth at the end? Whisk 1/2 cup chicken broth with 1/4 cup white wine with a little olive oil and extra seasonings. Drizzle this over the chicken, during two of the turning/flipping points while baking.
Don’t be afraid of handling an entire chicken; you can do it!