Roasted Chicken & Chicken Stock

One of the best tricks I have learned for creating healthy, and flavourful meals is by substituting butter, oil with vegetable or chicken broth!  Perfect for stir frys, braising, and roasting!  It's so easy to make your own and freeze or store in the fridge for easy use.  Give it a try!!

Roasted Chicken & Chicken Stock

Ingredients:

-1 large chicken or two small roasting chickens

- garlic

- herbs – thyme, rosemary

- lemon

- 1 Tbsp olive oil

- 1 medium onion coarsely chopped

- 1 Tbsp cumin

- 3 bay leaves

- Salt and pepper

- 1 Tbps chili powder

- 1 -2 lemons

*Any other vegetables in the fridge that need to be used up (e.g mushrooms, carrots)

*Any other spices or herbs you wish to add - go for it!! 

 

Place chicken in roasting pan. Fill cavity with garlic cloves, lemon and onions. Spread the rest of the ingredients around the chicken. Pour olive oil and squeeze lemon over the chicken(s) and add the spices and herbs on top. Place in the oven at 350 for approximately 40min -1hr depending on size of the bird. Use a meat thermometer or cut into breast to check when it's done!

Take the chicken out of the oven and check with heat thermometer or cut into breast to make sure it's cooked. Let cool. Cut all meat off the chicken and store in fridge for salads, stir fry, etc. Add all bones and pan dripping to a large pot and fill with water. Boil and then reduce to a simmer for 1-3hours. Let cool.

 

When cool poor into ice cube container and freeze (then transfer to freezer bag) or store in a mason jar in the fridge. Use instead of oil or water to add flavour while cooking (e.g soups, sauteed vegetables, roasted vegetables etc).

Chicken or vegetable broth is an healthy way to add flavour to cook, roasting or braising!!