baby, it’s cold outside
I had planned to do these recipes in two separate posts. But, this is a soup day so I couldn’t wait to get to the soup part. If you don’t feel like stockpiling chicken carcasses in your freezer (maybe you don’t have a garage fridge?), just make some chicken soup, but throw in grated cauliflower instead of noodles or rice.
perfect roast chicken
5- to 6-pound roasting chicken
Freshly ground black pepper
1 large bunch fresh thyme or rosemary
1 lemon, halved
1 head garlic, cut in half crosswise
2-3 T butter, melted
1 yellow onion, sliced
Preheat oven to 425 degrees.
Remove giblets from chicken cavity. Rinse chicken inside and out and pat dry. Place chicken in a roasting pan. Liberally salt and pepper the inside of the chicken. Stuff cavity with thyme (or rosemary), both halves of lemon and all the garlic. Brush the outside of the chicken all over with melted butter and sprinkle with salt and pepper.
3 quarts water
3C celery cut into ½” pieces
1 onion, large dice
1 ½ t Kosher salt
Put all of the ingredients into a large pot with the stockpiled chicken carcasses. Also it looks like I threw in a few sprigs of fresh parsley. Do that too if you have some hanging around.
Bring up to a simmer and simmer for 3-4 hours. Strain mixture and return broth to pot. Put vegetables in a blender with a little broth and make a puree. Remove chicken from bones and add to pot with the broth along with pureed vegetables. Check for seasoning and add salt and pepper to taste.
At this point, you can add grated carrots and/or cauliflower for more substance. If soup is too thick, add some chicken broth. You can also make the soup in a crock pot, but my crock pot is broken. No lid, remember?
Chicken Soup recipe adapted from my mom's Turkey Rice Soup recipe.