Wash and dry a big pasture raised chicken. Remove the giblets then cut out the backbone using a sharp separated knife and heavy duty kitchen sheers. Flip it over, onto the counter. Press down firmly to crack the breastbone and flatten out the chicken. Put it and the backbone and neck in a roasting pan. Season well and add a couple cups of cold fresh water. Today I used parsley-garlic salt and some Arizona smoked chipotle seasoning for a little smoky-peppery heat.
Cook, uncovered, at 400° for about an hour. Poke and baste it once during that time. After an hour, poke and baste again. Continue to roast until a fork inserted in the thick part of the breast comes out easily.
Let everything cool enough to pull all the meat off the bones. Return all the skin, bones and cartilage to the roasting pan. Add 8 cups of water, 1 carrot, 2 celery stalks, 3 green onions, 6 cloves of crushed garlic, roasted garlic and herb seasoning and ground black pepper. Cover and simmer over low heat for 2-3 hours. It should stay at a very slow bubble the entire time. Throw away the bones, chop the carrot, celery and chicken skin to add to your dog's dry food, but not the onion or garlic.
Strain the broth through successively finer mesh colanders and strainers. At the very end, pour the liquid through an old clean flour sack dishtowel. Heat the broth and pour it into several clean Mason jars. Seal. If the lids 'ping,' they'll keep several months at room temperature. If they don't seal, refrigerate and use within a week or so. I love having roasted chicken ready for new recipes and to share with people. . .Lin
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