My first time roasting a chicken was in my high school home economics class. Back then, raw chicken really grossed me out. My mom even wrote a note for the teacher saying that I had her permission not to touch the chicken. Seriously. Then my friend put his hand in the carcass, made it dance around and tried to get me to touch it. It took me many years before I even considered roasting my own chicken. Now one of my most affordable and simple meals to make is roast chicken. I can get a few different meals out of one chicken. Roasted chicken, soup, chicken cakes and chicken stock. You don't have to roast your own chicken to make the soup, chicken cakes or even chicken stock. You can save time and buy a pre-roasted chicken, no problem! Herb-Roasted Chicken
8 tablespoons unsalted butter
1 teaspoon rosemary leaves, fresh
1 teaspoon thyme leaves, fresh
1/2 teaspoon sage leaves, fresh
Soften butter or let it come to room temperature. Chop herbs and mix with butter. Add a pinch of salt and pepper. Reserve 2 tablespoons for the gravy.
5.5 pound chicken
3 sprigs rosemary
3 sprigs thyme
2 sprigs sage
1 lemon, cut in half
3 cloves of garlic
Preheat oven to 400 degrees.
Rinse chicken inside and out. Dry with paper towels. Place in roasting pan with rack. Fill cavity with fresh herbs, lemon and garlic.
Rub 6 tablespoons butter under the skin and all over the breast, thighs and back of chicken. Drizzle chicken with olive oil, salt and pepper. Add a little water to the roasting pan.
Roast for 1 1/2-2 hours, checking after 1 hour. When chicken reaches 160-165 on a thermometer, remove to a plate/cutting board, cover with foil and let sit for a few minutes.
1 tablespoon shallot, minced
1/2 cup white wine
1 cup chicken stock
1 tablespoon flour
2 tablespoons compound herb butter (reserved from above)
Drain all but 2 tablespoons of fat from roasting pan. Place roasting pan over medium-heat. Add shallots and cook until softened. Add white wine and cook until reduced by half. Add chicken stock and bring to a boil. Whisk in flour until absorbed then whisk in butter, 1 tablespoon at a time. Add salt and pepper to taste.
Place chicken and roasted vegetables on a plate, top with gravy and drizzle with fresh herbs.
Keep leftover chicken and shred to use in soup and cakes.
Creamy Chicken and Vegetable Soup
1 small onion, diced
1 clove garlic, diced
3 carrots, thinly sliced
2 cups shredded or chopped , cooked chicken
2 tablespoons minced chives
6 cups of chicken stock (either homemade or store bought)
1/2 cup frozen peas
1/2 cup frozen corn
1 cup heavy cream or half and half
Salt and pepper to taste
Heat 2 tablespoons olive oil in a large stockpot or soup pot, over medium-low heat. Add diced onion. Cook, stirring occasionally, until soft. After about 5 minutes add the carrots and cook until softened. Add the garlic and cook for 30 seconds. Add chicken stock and cook for 10 minutes. Stir chicken, peas and corn into the soup. Just before serving, add the cream and salt and pepper to taste. Serve with chive biscuits (recipe link above).
To bake biscuits: Preheat oven to 400. Place biscuits on ungreased cookie sheet. Bake for 12-15 minutes.
Make ahead biscuits: Cut biscuits. Freeze, uncooked. Defrost and bake as directed above.
If you have leftover biscuits, either freeze them or make a breakfast sandwich!
Chicken, Chive and Corn Cakes
Adapted from Chicken and Egg by Janice Cole
1/2 cup greek yogurt
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups finely shredded, cooked chicken
3/4 cup frozen corn kernels
1/4 cup minced chives
1/8 cup diced cooked bacon (optional)
1/4 cup breadcrumbs or panko
Combine the yogurt, egg, lemon juice, salt and pepper in a bowl. Stir in the chicken, corn, chives and bacon. Add the breadcrumbs or panko.
Measure out 1/3 cup mounds of mixture and place on large plate. Flatten slightly. Cover and refrigerate for about 2 hours.
Heat 2 tablespoons olive oil in a large skillet, over medium heat. Cook for 7-9 minutes, turning once and adding additional oil if needed.
To make ahead: Form cakes. Place between layers of wax paper. Refrigerate for 1 day or freeze up to 1 month. If frozen, defrost in the refrigerator and cook as directed above.