by fineartdaily
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my 16 recipes »
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fineartdaily's Notes:
Expand1-2 whole chickens (2 birds yield more for soup stock and leftovers) Ask a question about this ingredient
1 stalk celery Ask a question about this ingredient
1 leafy top of the celery Ask a question about this ingredient
1 teaspoon Dried thyme Ask a question about this ingredient
7 large carrots, skinned and cut into 3-inch pieces Ask a question about this ingredient
4 potatoes, peeled and cut into chunks the size of half a lemon Ask a question about this ingredient
5 medium onions, peeled and quartered, lengthwise Ask a question about this ingredient
4 turnips, peeled and halved Ask a question about this ingredient
Take the neck and giblets out of the cavity.
Ask a question about this stepWash chicken inside and out, pat dry and put into a roasting pan.
Ask a question about this stepStuff cavity loosely with half an onion, one carrot, celery, celery tops, thyme, salt and pepper.
Ask a question about this stepShake Adobo seasoning over outside of chicken.
Ask a question about this stepSurround chicken with the rest of the vegetables.
Ask a question about this stepCover roasting pan securely.
Ask a question about this stepRoast at 350°F for approximately 20 minutes per pound of chicken or until the juices of the joint between thigh and breast run clear when poked with a knife.
Ask a question about this stepJoy of Cooking or any other decent basic cookbook will tell you how long to cook it depending on size.
Ask a question about this stepAfter supper, take the remaining meat off the bones – it takes maybe ten minutes — and store it in the fridge.
Ask a question about this stepThen use the carcass plus every bit of leftover skin, bones, and pan juices to make rich chicken stock.
Ask a question about this stepYou can freeze stock and pull it out when someone is either ailing or blue to make what my family calls Jewish penicillin -- homemade chicken noodle soup with onion, celery and carrot.
Ask a question about this stepIt works like magic to cure what ails you
Ask a question about this step
Rick Field is the founder of the pickle company Rick's Picks.
What a beautiful illustration - leftovers and all! I agree - it's the meal that keeps on giving.