bulk roasting chicken parts
talley_sue_nyc
8 years ago
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fawnridge (Ricky)
8 years agolast modified: 8 years agodeeebert
8 years agoRelated Discussions
RECIPE: Chicken Soup -can you subsitute chicken parts?
Comments (8)You can use any part of a chicken that you find on sale for making chicken broth. I buy packages of chicken necks & backs just for making broth. Not a whole lot of meat, but it really doesn't matter if you simmer the broth for several hours. By the time you're done, the meat has pretty much given up all its flavor. If your goal is to make broth & use the meat for soup, I think legs, and especially thighs, are a good choice. They are more flavorful than breasts and hold up to long cooking. As far as too much broth, you don't need to fill your dutch oven. Just make the amount of water equal to what you want to finally end up with. Or, you could make a larger amount and freeze the extra broth. However, there's absolutely no reason why you can't use a smaller saucepan with just a few pieces of chicken. I think browning the chicken pieces either in the stock pot or in the oven adds a richer flavor to the chicken broth. I always include a chunked up carrot, onion, and celery stalk, along with a bay leaf, some whole black peppercorns, and a couple of whole allspice. The longer you simmer the broth, the deeper and fuller the flavor. I usually strain the broth using a strainer lined with some cheesecloth & toss all the solids. However, if I have used some really meaty chicken pieces, I remove the bones & skin and set the meat aside for use later. Then I refrigerate the broth overnight & scrape off the congealed fat. If I'm making soup with the strained & de-fatted broth, I'll use fresh vegetables....See MoreWhat would you serve with Manicotti and Roast Chicken?
Comments (21)Now that is a challenge. If you have a covered casserole dish that can go in the oven you could do a ratatouille type of mixed medley. Maybe not the 'rainbow' arrangement, but a variety of soft veggies sliced thin and arranged around a center of peeled new potatoes. Eggplant, yellow and green zucchini, a thinly sliced sweet potato, broccoli...things that will cook/steam very soft. Drizzle with a honey/lemon vinaigrette. A bit sweeter than normal. In the oven covered and cooked a bit longer, they will get really soft. The potatoes i would par-boil. They might try something they normally would not eat. http://www.makebetterfood.com/recipes/ratatouille-a-la-remy/...See MoreCooking help: Roasting Multiple Chickens
Comments (8)Thanks for the help. I am going to help our guests break every diet they've been on. Tonight I made pickled eggplant, the marinade for the chickens (roasted garlic, grape seed oil, olive oil, rice vinegar sliced lemons and herbs), chopped the beginning of the lamb ragu base vegetables and prepped the green beans. We don't do much dessert because I always cook too much. Final menu is: cheese, salami and olives for snacks pickled eggplant Salad with arugula, fennel, green apple, watercress, almonds and raisins dressed with lemon and olive oil lamb ragu with oriecchette chicken with said marinaide green beans dressed with olive oil, salt and pepper All of it (other than the green beans) is out of this cookbook that I bought on a whim at Home Goods a few years ago (that's the lamb ragu on the cover)...See MoreHow do you prep a chicken for roasting?
Comments (45)Whole chickens I buy: I don't wash it, and I don't wear gloves. But I am continually washing my hands before touching anything else. I remove the bag with gizzards etc. I remove the heart (one of my favorite pieces), the gizzard and the neck, and stuff the gizzard and heart into the cavity un-bagged, along with a half an onion. I remove any excess fat, but I leave the skin ON - crispy skin is so good. I season with whatever I decide to season with (it varies). The neck gets saved for stock, but I'm not fond of liver. I have cooked that for the cats. The chicken gets laid belly down on a roasting rack over a pan, and roasted at 350 F for as long as its size indicates. This gets the white meat more juicy than it would be normally. (In fact, I usually can't eat all the white meat - often the denser parts go to the cats...) If the lungs are still in there and attached, they're easily removed when dining. ### For one of my OWN chickens, that I dispatch in the back yard - I defeather, de-gut and then bring it inside, where I DO wash it. I save the usual organs (I actually am saving their livers up for a future pate), and the feet will go to stock as they accumulate. I've been saving the heads for a friend of a friend who hails from some region in Russia where I gather they are a delicacy. Gizzards and hearts get gathered together for a future meal, but as for that bird itself: As noted, I do wash it, and then I prep it the same way if I decide to keep it whole. Only difference is that I lower the oven temperature to 325 F and I don't stuff it with anything, except maybe some spices or lemon juice. Yes, it stays in the oven longer....See Moreannie1992
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