Saturday, June 9, 2012

Herb Roasted Chicken

We had a very successful experimentation with Herb Roasted Chicken. I bought a chicken from local Ed Hill Farms. The neck was still attached, which creeped me out a bit, but it was very useful to make stock with later on.  This was a very moist, delicious chicken. I will not make the mistake next time of using too much olive oil, as it started to smoke and set off our fire alarms. Oops!

It still turned out well, and my family gobbled it up in one sitting. 

I used the leftover carcass and the neck to make my own sodium and gluten free stock. I popped everything in the slow cooker in the morning, and had 10 cups of stock ready by the evening.

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