Ingredients

  • 1 whole chicken (4-5 lbs)
  • 3 carrots (roughly chopped)
  • 1 onion (large, quartered)
  • 4 celery stalks (roughly chopped)
  • 3 cloves garlic (whole, no need to peel)
  • 1/4 cup olive oil
  • 3 sprigs fresh thyme
  • 1 bunch fresh parsley (stems)
  • 1 bay leaf
  • 1 tablespoon black peppercorns (fresh)
  • water

Directions

  1. Heat oven to 450 degrees.
  2. Layer bottom or roasting pan with 2 of the carrots, onion, 2 celery stalks and the garlic.
  3. Toss the vegetables with the olive oil.
  4. Lay your chicken (prepared as you prefer) on top of the veggies.
  5. Place in oven.
  6. Cook at 450 for 15 mins.
  7. Reduce heat (without removing chicken) to 350 degrees and continue to roast for 45 mins or until juices run clear.
  8. Save the carrot, onion, celery, garlic for the stock.
  9. Stock:
  10. Save any leftover bits of fat, meat from the carcass.
  11. Cut the bones of the carcass into manageable 1-2 inch sized pieces.
  12. In a large stockpot heat 1 tbsp. olive oil
  13. When oil is hot add bones and roast on all sides until well browned.
  14. Add one cup water and deglaze pot, removing any bits stuck to the bottom.
  15. Add vegetables from roast.
  16. Optional: Add another fresh carrot, celery, onion.
  17. Fill pot with water to cover ingredients.
  18. Bring to a boil.
  19. Remove any scum that forms on surface.
  20. Add herbs and peppercorns.
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NutritionView more

420Calories
Sodium10%DV230mg
Fat32%DV21g
Protein92%DV47g
Carbs3%DV10g
Fiber12%DV3g

PER SERVING *

Calories420Calories from Fat190
% DAILY VALUE*
Total Fat21g32%
Saturated Fat4g20%
Trans Fat
Cholesterol150mg50%
Sodium230mg10%
Potassium850mg24%
Protein47g92%
Calories from Fat190
% DAILY VALUE*
Total Carbohydrate10g3%
Dietary Fiber3g12%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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