Wednesday, July 11, 2012
Recipe: roasted chicken & homemade chicken stock
This delicious chicken was raised here. To cook, I layed it breast-up in a pan, sprinkled it with garlic powder, salt, and pepper. Then I poured about an inch of water in the bottom of the pan and cooked it in a 350 degree oven for 1 hour. Delicious!
After we eat the meat, I'll transfer the carcass to the stock pot. I'll add about 2 gallons of water and bring to a boil. Then I'll reduce to a simmer for at least an hour. That's homemade stock, and it freezes easily for your homemade soups all winter long (banish the headcolds!).