Today's theme ingredient is.........A Whole Chicken! What do we make?

Roast Chicken with gravy and Chicken Stock

Roast Chicken *one whole chicken *one lemon *1 tsp salt *1 tsp pepper *1 tbsp olive oil *Thyme *splash white wine (optional)

Preheat oven to 450F, clean bird, season with salt pepper and oil, rubbing in everywhere, cut lemon in half, squeeze into opening, and place thyme and lemons inside the cavity. Put in a roasting pan, and place a splash of white wine in the bottom.

Cover with foil, and cook for one and one half hours. Turn up temperature to 450F, take off tin foil, and let brown. Check meat with a thermometer, should read at 165F and remove.


*Accumulated Juices from roast chicken *Chicken Stock *Flour/Corn Starch

Take all of the accumulated juices and mix with flour in a small saucepan, stirring occasionally. If the gravy is too thick, or you have to serve for more people, add some stock to it. Season with salt and pepper.

Chicken Stock *Chicken Bones *Water *Carrots(optional) *Celery(optional)

Take your chicken bones from the cooked chicken, and place in the oven at 450F, let the bones cook until they are caramelized, cooked through completely and have brown on them, but do not let them burn.

Take your bones, and put them in a large stock pot, filled with water, making sure to cover the bones with about 1 to 2 inches of water. Add carrots and celery if wanted, and bring to a boil. When it reaches a boil, reduce to medium low, to a healthy simmer. DO NOT ADD SALT.

Let simmer for 2-3 hours, skimming the top.

So there you have it! One bird can make three recipes to feed a family of 4. Two for now, one for later, and now you never need to buy chicken stock/broth ever again!

/r/EatCheapAndHealthy Thread