Chicken from Start to finish…3 in 1 Roasted whole chicken with Garlic, Pepper and honey

Chicken from

Start to finish

3 in 1

Roasted whole chicken with

Garlic, Pepper and honey

Ingredients

  • 5-7 LB Chicken
  • 1 small onion quartered
  • 1 Granny Smith Apple quartered
  • 2 sage leaves or a dash or dried
  • 1 whole garlic clove

Directions

Preheat oven to °500. Clean out cavity of the chicken. Inside will contain a bag of goodies (heart, liver, gizzards and neck bone) which I usually discard. You can save the neck, heart and gizzard for stock but never the liver because that would make your stock bitter. If your chicken has a pop-up timer (small plastic disk) leave it in the chicken-do not remove.

Stuff cavity of the chicken with the onion, apple, sage and garlic. Sprinkle breast side and back side with garlic salt and fresh cracked pepper. Place chicken in roasting pan; breast side up.

Bake at °500 for 25 minutes. Drop temperature to°325 and bake for 3 hours or until the temperature measured in the thigh is 180°F. Drizzle chicken with honey and bake for an additional 5 minutes. Remove from oven and let rest for 5 minutes.

Enjoy. If there is left over chicken meat; remove from the carcass and freeze for soup. Place in freezer bag and do not forget to date the bag.

Also freeze the carcass by placing it in a separate freezer bag and date to use for stock/soup.

 

Chicken soup

Ingredients-Chicken Stock #1

  • Chicken Carcass (with some meat left on) used in the Roasted Whole Chicken with Garlic, Pepper and Honey recipe as listed above
  • 1 large carrot in large diced pieces
  • 1 stalk of celery in large diced pieces
  • 1 medium onion quartered
  • 1 bay leaf
  • 2 sage leaves
  • 1 whole garlic clove
  • 6 peppercorns or fresh ground pepper

 

Ingredients-Chicken Stock #2

  • Whole raw 5-7 LB Chicken
  • 1 large carrot in large diced pieces
  • 1 stalk of celery in large diced pieces
  • 1 medium onion quartered
  • 1 bay leaf
  • 2 sage leaves
  • 1 whole garlic clove
  • 6 peppercorns or fresh ground pepper

 

Directions

Create stock by adding all ingredients in large pot and cover with water.  Simmer for 1-2 hours.  Remove carcass and pick off meat. Strain the rest of ingredients through cheese cloth, discarding veggies and carcass (save any remaining meat).  Refrigerate meat and stock separately for 24 hours covered.  Remove fat that moves to the top of the stock after 24 hours. Store in freezer bags and remember to date each bag. Use for soup/stock or to add flavor to rice.

Ingredients-Chicken Soup

  • 3 sage leaves or 1 tsp. dried
  • 1 large onion-diced
  • 2 carrots sliced
  • 2 potatoes-peeled and diced
  • 1 celery-diced
  • Leek (rinsed and sliced)
  • Large Egg Noodles
  • Leftover chicken from carcass
  • Any other veggies you would like

Directions

Return stock to pot adding sage, onion, carrots, potatoes, celery and chicken.  Simmer until veggies are tender.  Skim any foam that rises to the top and discard. Add leek, noodles and salt and pepper to taste.  Simmer until noodles are cooked.

I always like to prepare a whole chicken using my Roasted Whole Chicken with Garlic, Pepper and Honey recipe. Whatever we do not eat, I always freeze and use for chicken soup. Remember to always freeze the carcass for stock. Store in a freezer bag and don’t forget to write the date on the bag. You can also use this for Turkey Soup. Remember to save your Turkey Carcass from Thanksgiving!

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