March 7, 2008The roasted chicken comes full circle
I bought a $5 roaster at the grocery store, rubbed it down inside and out with butter, seasoned it with Canadian chicken seasoning, rosemary and a little salt and pepper and roasted it until it was juicy on the inside and browned on the outside. We dined on roasted chicken, fresh asparagus and a side salad. On Wednesday, I gave the carcass a near-thorough picking. Meanwhile, I thawed out my cube of frozen chicken stock on the stove. I made a roux from butter and flour, then whisked in my stock. I added sauteed onions, celery and garlic along with my cooked chicken pieces. It thickened. I added a little milk to make it creamier. I let it simmer. I added a half-bag of egg noodles and let it simmer away on the stove until the hubby came home. We dined on the thick, stewy chicken and noodles for dinner. On Thursday, I had leftover chicken and noodles in my lunch. Tomorrow, I'm going to get out the remaining carcass, submerge it in a pot of water on the stove with some onion, carrot and celery and simmer for several hours until I've got a nice, rich stock. On Sunday, I'll have a gallon of frozen, homemade chicken stock in the freezer. This is the beauty of when the roasted chicken comes full circle. Have a great weekend! |
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Comments
[March 7, 2008 1:31 PM]
RebeccaAnd all for less than $10! What a deal.
[March 7, 2008 3:23 PM]
Nona : →http://blogs.roanoke.com/thehappywag/And yet it does beg the question: Which came first, the chicken or the stock?
[March 7, 2008 3:33 PM]
Amy Hanek : →http://www.houseonthegladehill.blogspot.comMy husband will spend a day once or twice a winter season making homemade chicken soup. The only difference is he will cook the egg noodles seperatly so they don't get soggy. It's a shame I don't really like chicken soup, although the entire house smells delicious all day!
[March 7, 2008 9:56 PM]
MarionI thought I was the only one doing this (and often) except I start with a large rotisserie chicken on Sunday after church since we don't always want to wait for the chicken to roast at home. And I saute' baby carrots split lengthwise until they are sweet with the celery and onion.
[March 8, 2008 12:09 PM]
JulieLindsey, I save carcasses from my own family's farm-raised, roasted chickens in the freezer (along with the leftover gravy, if there is any) until I have 3 or 4. Then I take 1 day every few months and boil everything up in a big pot to make chicken soup. I add the veggies in after I've boiled and separated the bones from the meat. Sometimes I even add homemade bread to the mix (yum), but I always wait to add the noodles 20-30 min. before I'm ready to serve so they don't get mushy. My family LOVES it, and it is a great way to squeeze that last few dollars' worth of food out of the leftovers! and the gravy adds amazing flavor to the soup as well. I end up freezing several quarts of soup, while getting the most mileage possible from those scrawny chicken carcasses! On nights when I don't have time to cook a full meal, I'm able to take the homemade soup from the freezer to the table within about 30 min. And you absolutely can't beat a hot bowl of chicken noodle soup on a cold, blustery evenng!!
[March 8, 2008 9:47 PM]
carrie : →http://www.gingerlemongirl.comi completely agree! I love chicken for that very reason!!! I love that you had a "creamy" chicken noodle soup! I never thought to make a roux before adding the broth before! Great idea Lindsey!
[March 13, 2008 9:04 PM]
MarionI tried your version of chicken noodle soup tonight, adding a roux to it (and saute'ing baby carrots, celery and onions before adding chicken stock)...it was excellent. I liked the creamy texture as a nice change. And a gallon of chicken broth goes into my freezer tonight.
[March 14, 2008 11:58 AM]
Lindsey : →http://blogs.roanoke.com/fridgemagnet/Awesome, Marion! I'm glad I gave some good advice!
[March 14, 2008 1:43 PM]
Susan : →http://webnanny.net/whisperingpines/Last time I had a rotisserie chicken, I put the carcass in the pressure cooker (see previous postings on pressure cookers) and filled it 2/3 with water. Made a FINE broth. Put the broth in the crock pot along with lots of cubed potatoes and cooked all day -- adding seasoning and evaporated milk. Made a WONDERFUL potato soup!!