Roasted Chicken

I have been very busy this weekend! In an effort to stay healthy I decided to try to make my own fully organic chicken stock. I found a recipe that uses the bones and leftovers from a roasted chicken and thought this would be a great way to try this the first time. While I didn’t follow the recipe exactly, I did use it as a guide. I’m no stranger to roasting chickens, I think it’s a great way to prepare delicious food for a group and it’s also economical. I also thought this would be a great way to get the most out of one chicken. At the end of the day I was able to prepare two meals and also had some leftover chicken stock to store in the freezer! I call that a win.

I started with an organic whole chicken from Trader Joe’s. I removed the innards and rinsed the whole chicken inside and out. I then combined olive oil, salt and pepper, dried oregano, basil, thyme and the juice of one lemon. I stuffed the used lemons inside the chicken for some additional flavor. I then covered the whole bird with the olive oil mixture and let it sit out while my oven pre-heated as I wanted to it to come to room temperature so it would cook more evenly. I pre-heated the oven to 450 degrees and it took about an hour to fully cook. Chicken should come to an internal temperature of 165 degrees. The result was a delicious smelling apartment and a tasty bird!

roasted chicken

I couldn’t be happier with the result! I then picked this beauty apart until there was really nothing left but bones. I reserved the dark meat for my soup and the white meat for my chicken salad. The recipe I used as a guide for the chicken stock came from a blog that I found on Pinterest.

http://www.frugallivingnw.com/homemade-chicken-stock/

I did not use the peppercorns but I think it might have added something, as my final product while still tasty felt like it was missing something. It was so simple! All I did was cover the chicken bones, carrot, celery, onion and garlic in water and let it simmer on the stove for about 4 hours. Towards the end of the cooking I added some tumeric and a healthy portion of salt. I love the color that tumeric adds to dishes! It’s such a vibrant yellow. After straining the stock, I added about half of it back into the pot to start my delicious soup creation and let the other half cool so that I could ultimately freeze it later.

Roasted Chicken, Sweet Potato, Kale and White Bean Soup

Ingredients:

Dark meat from a roasted chicken (directions above)
Homemade chicken stock (directions above) – probably about 3-4 cups.
Two sweet potatoes, diced
Two handfuls of kale (I removed the stems)
1 can of organic Northern White Beans with the liquid (I got mine from Trader Joe’s)
1/2 cup of pasta (I used brown rice fusili)
Parmesan cheese rind (Picked this idea up from Gina at http://www.skinnytaste.com)
Salt & pepper

Directions:

Add the chicken, sweet potatoes, kale, parmesan cheese rind and white beans into the homemade chicken stock. Bring it to a boil and then reduce heat and let it all simmer for about 45 minutes. Add the pasta and cook for an additional 10 minutes or to package instructions. Serve with a sprinkle of fresh parmesan and a piece of bread! I picked up a loaf of bread from the bakery below our apartment and it was delicious! I highly suggest finding a good bakery for your bread and bagel needs!!

Roasted chicken, sweet potato, kale, and white bean soup

The picture could be better, but after smelling this in my apartment all day, I could only take time to snap one photo. I hope you enjoy this as much as I did! Stay tuned for the chicken salad recipe. 🙂

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