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Author Notes: I love roasting chicken, and I hate food waste. So every time I roast a chicken I go straight into chicken soup with the carcass. No procrastinating. The best reason to make the soup right away is to avoid waste. If you put the carcass away, you might throw it out. Also, you're in a cooking mood and just had a good meal. Might as well jump right back in while you're up for it.
—SEB Market BK
Makes 1 great chicken and a quart of chicken soup
- 5 pounds chicken
- 1 stick of butter
- 1 lemon
- 1 packet fresh rosemary sprigs
- 1 teaspoon sea salt
- 1 teaspoon pepper
- Buy a chicken. Mine was about 5 pounds, which was fine for me. Assemble these ingredients: a stick of unsalted butter, sea salt, pepper, fresh rosemary sprigs, a lemon.
- Preheat the oven to 375. While it's heating up, take the giblets from the cavity of the chicken and rinse it out with cold water. I actually rinse the whole chicken. Afterwards, pat your bird down with a paper towel on both sides, and do a little pat in the cavity so that it's not waterlogged. Place it on a sheetpan.
- Cut the lemon in half, and rub one half all over the chicken. Cut the used half into quarters. Stuff the chicken cavity with rosemary sprigs and the lemon quarters. if you need more lemon, cut up the other half. Sprinkle the chicken with salt and pepper, and sprinkle some rosemary leaves on it, too. Cut up the stick of butter and place pats all over the chicken, then stick some butter into the cavity with the lemon and rosemary.
- *Cut up some potatoes or yams and put them on the sheet pan. Prep the veggies of your choice (heirloom carrots would be lovely) and put them on the sheet pan. Put a little butter or olive oil on them. When your sheet pan is loaded, put it in the oven, close the door, and leave everything alone for half an hour.
- Come back and baste your chicken with the juices on the sheet pan. If vegetables are cooked to your satisfaction, put them on a platter. Slide the chicken back in the oven for ten minutes. Once it's done, turn the broiler on low and ht the chicken with that for 10 minutes, which should net you a deliciously crackly skin. Carve and serve, or if it's just you, eat half of the chicken with your delicious veggies. Remove all the breast meat, wings and chicken legs from the carcass and leave the bones on the sheet pan.
- 1 chicken carcass
- 1/2 cup celery
- 1/2 cup carrots
- 1/2 cup onions
- bay leaves
- 1/2 cup dry white wine
- 1 tablespoon chopped ginger
- 1/4 cup lemon juice
- Put the carcass in a dutch oven and pour in enough water to cover it. Scrape the sheet pan into the pot. Use a little cooking wine to get the last of the lemony chicken drippings up. Throw in a few bay leaves, a chopped onion, carrots and celery and boil the carcass for an hour.
- Remove the bones and discard. Add a tablespoon of chopped up ginger, 1/4 cup of lemon juice, some leftover breast or thigh meat, Add any veggies that you might like. Frozen peas, chopped mushrooms, etc.
- Once you've added everything you want, bring the soup to a boil and then turn the flame down. cover and simmer for an hour to an hour and a half. Season to taste, give yourself a cup then pour the rest into plastic bowls and freeze.