Roasting a Chicken and Building Bone Broth
Roasted Chicken
Roasting a chicken is a lost art. It is easy to just run to the store and pick up a rotisserie chicken. In fact, for many, it is a huge time-saver. However, there are the days that a home roasted chicken is needed and desired for the aroma, the superior taste and the enjoyment. Taking the time to roast a chicken right means the building of layers of flavor for a chicken stew, chicken and dumplings or just a slice of chicken on the dinner plate. Enjoy!
Roasted Chicken in Chicken & Dumplings, warms the heart and soul
Cook Time
Roasting the Chicken: the basics of Chicken Stew
If you are looking at how to roast a chicken -- giving it the long loving element of time in the oven without a lot of fuss... look no further. This is easy to do and will make a home smell fragrant, welcoming and inviting. To me, this is the most satisfying. It yields the most flavorful results as well as the fact that it allows me to control the environment to keep my food gluten free.
Step 1 of The Making of Chicken & Dumplings
Roasting a chicken is the base for many wonderful dishes in your kitchen. It is a staple in my house. I prefer, for a chicken stew or soup to start with a whole chicken because of the variety of meat (both dark and white) and the bones that I can use to build a stock. To complete this recipe as Chicken & Dumplings, follow these steps:
Roasting the Chicken
- 1 Whole Roasting Chicken
- 1 Carrot, Chopped, large chunks
- 2 Stalk of Celery, Chopped, large chunks
- 1/2 cup onion or leeks, chopped
- 3-4 sprigs of fresh Thyme
- 1 tsp Old Bay, rubbed on chicken
- salt & pepper, to taste
- 1/2 stick (4 TBS) butter or olive oil
Roasting the Chicken and building the broth
- Rub chicken with butter (inside and outside of the skin) salt, pepper and Old Bay
- Place chicken and veggies in baking dish, bake uncovered for 1 hour and 30 minutes uncovered in oven at 350 degrees.
- Debone chicken when done and put meat in a glass dish -- cover with broth from the baking dish that has been strained.
- Cover chicken and broth dish with a tight fitting lid and place in refrigerator to cool overnight.
- Place strained bones and veggies into a crock pot, add water to cover bones and keep it about 1-2 inches from the top. Add a bay leaf. Cook in crockpot for 24 hours on low to build a rich, strong bone broth. This just takes time, it doesn't take a lot of effort.
Nutritional Analysis
| Nutrition Facts | |
|---|---|
| Serving size: 1 cup diced | |
| Calories | 231 |
| Calories from Fat | 45 |
| % Daily Value * | |
| Fat 5 g | 8% |
| Carbohydrates 0 g | |
| Protein 43 g | 86% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
