A shout out to roasted chicken

<3 boiling the carcass for stock afterwards

oh god

My freezer is full of bags of stock made from roast chicken carcasses. I use them a lot for cooking.

I too salute the roast chicken - so easy, so delicious, good for company, days of delight on your own. The Simon Hopkinson recipe is my simple standby.

buddy of mine has lately been in the habit of roasting a chicken on the weekend and then breaking it down and using it for other recipes/sandwiches for the rest of the week. seems like a p legit idea

This is the way to go - plus finishing move - make stock at the end.

Thank you world for all the chickens I have eaten. i don't say grace enough.

this is why i dont cook (xp)

buddy of mine has lately been in the habit of roasting a chicken on the weekend and then breaking it down and using it for other recipes/sandwiches for the rest of the week. seems like a p legit idea

we do this, its rad, also roast chicken is the best in the winter

My freezer is full of bags of stock made from roast chicken carcasses. I use them a lot for cooking.

people have figured out how to live

^people who

I don't cook meat at home-- I broke V many years ago but still do V in the kitchen. That said, I started roasting a chicken every other day while in the studio, to feed a band I was working with.

I tried a bunch of different techniques but the one I'd recommend above all others is to boil the chicken for 10 minutes, dry it, season it, and roast it for 45.

Here's the article I used. The method described was the second one they tried:

http://www.guardian.co.uk/lifeandstyle/wordofmouth/2010/apr/29/perfect-roast-chicken

Whoops, here's the link. Boil it like the second method, then dry, season and roast according to Keller. Really: perfect.

feelin this thread. we ordered all about roasting by molly stevens today and i've been doing like a roast a week since thanksgiving

I'm interested in that roasting book by Molly Stevens. I got her braising book a couple of years ago and it's great.

Depending on the flavor profile of the chicken, left-overs over the course of the week can be used for all sorts of things; stir-fries, salads, sandwiches, casserolles, heck just plain cold chicken and then the stock. Man, there are mornings when I just heat my chicken stock for breakfast.

Oh man that Jamie Oliver tandooriesque roast chook looks mad delicious, I must try that.

I looooove roast chicken, I make it all the time, its such an easy go-to dish, chuck it all in the oven and get drunk for 2 hrs then DINNER IS READY.

I'm going to try an oven adaptation of this, then serve it cold, for my xmas eve party:

http://www.taste.com.au/recipes/25818/greek+style+barbecued+chicken

i'm doing the zuni roast chicken for new year's eve. that plus a bottle of supermarket bubbly = total luxury on a budget.

http://www.cookstr.com/recipes/zuni-roast-chicken-with-bread-salad

I roasted a chicken v simply w/ spicy paprika & garlic, served w/ arepas stuffed with basil & cheese (topped w/ tomatoes) and a raw kale salad with pinenuts and Parmesan (thx for the idea laurel!)

+ tempranillo

Behold my red & green holiday dinnie

i always do a paste of herbs + oo or butter btw the flesh and the skin, roast with lemon and herbs in the cavity. also a fan of starting the roasting process w/ bird upside down, then flipping so as not to overdo the skin.

i should try another kind... paprika & garlic sounds great.

what's the best way to strain stock made from carcass?

cheesecloth

has anyone used those separator things to remove fat?

Yeah, they work ok, but they're usually too small to hold all the stock at once. If you can make room in the fridge, just put it in there overnight and peel the solid fat off the next day.

With a steady hand and patience, you can skim a lot of the fat off with a large flattish serving spoon.

Yeah I usually do herb/butter/lemon too and today I just wanted to try sthg different. I put butter and salt between skin and meat too. Paprika roasted nicely with the skin.

Love roasted chicken. We definitely do the dismantling for leftovers/stock thing.

I stick to the absolute basics: butter, salt, pepper, lemons inside, roast on high heat to crisp the skin and then turn the heat down and cook until the thermometer says whatever it's supposed to. I used to brine, or flip halfway through, or truss, but one day I was feeling lazy and skipped all the fancy stuff and it was still delicious.

At least once a week I roast a chicken or at least some legs + wings, and always have it with roasted potatoes, cooked in a separate cast-iron skillet and finished with smoked paprika, as well as braised kale with a bunch of garlic and sherry vinegar.

When I do a whole roast one I end up getting like 12 meals out of it - the initial one, something using whatever we don't eat the first night, and soup made with the carcass.

making stock this morning. it looks disgusting now but give it a few hours and *mwah*