It’s been COLD in New York.
It’s been snowing. Snowing in all of the north east really.
So let’s warm up today! Let’s roast a chicken and make some soup! Because apparently the “near future” really meant practically six months later… HAHAHAHAH. oops.
I truly believe learning how to roast a chicken changed. my. life. I owe it all to the Doyles and Jessica [I adapted this recipe using hers as a starting point for a smaller version]!
It’s not as scary as you’d think. It’s actually super easy and SOOOOO worth it. It takes minimal effort on your part and you pretty much have to TRY your hardest to mess it up. Maybe I’ll do a post on how I roast my chickens later, because it’s definitely something you should have in your arsenal.
Every time I roast a chicken I literally just want to stand in my kitchen and smell the smells. too much? I DON’T CARE, IT SMELLS WONDERFUL. It smells delicious. It smells like home. Um do you even KNOW how easy it is to make soup after you’ve already roasted the chicken? DO YOU?
It’s like the easiest thing in the whole fah-reak-ing world. It basically makes itself at that point. You don’t even have to do anything.
Just kidding, you do. but like it’s really easy and quick and just tah-rust me okay? And, um. you should definitely keep the skin because it is by far the best part of the chicken. It’s no contest. It’s so delicious and crispy and textured and seasoned and – on second thought, don’t keep the skin… mail it to me. I’ll dispose of it… properly… for you…
No, I’m not trying to con you into giving me the best part of the chicken! Why would you EVER think that.
ugh. the dark meat makes this soup. MAKES IT. just do it.
Apparently, a lot of people don’t like the dark meat… I don’t have that problem because I think it’s pretty close up there with sliced bread. (in awesome-ness, not actual similarities between the two foods. i’m not insane)
The funny thing is that I used to HATE soup. Now I think it’s one of my favorite things, especially when I’m sick. I realized I had two issues with soup: (1) i hate cream based soups and (2) I HATE when noodles are already in the soup and get soggy.
Add the noodles in right when you’re about to serve the soup. Avoid the pure evil of soggy noodles at all costs.
- 1 3½ pound roasting chicken + fresh thyme, grapeseed oil, white pepper, garlic salt, kosher salt, and black pepper to season the chicken
- 64 ounces chicken broth (I used 32 ounces reduce sodium & 32 ounces regular)
- 2 cups water
- 1 cup chopped carrots
- 1½ cup chopped celery
- 2 medium onions (one sliced, and one chopped)
- 1 pound cooked pasta
- 2 tsp black pepper
- fresh thyme, rosemary, and sage
- Preheat the oven to 425 degrees. Remove the chicken from the packaging and clean if necessary. Rub the bird with grapeseed oil and sprinkle the thyme, pepper(s), and salt(s).
- Place the sliced onion at the bottom of a baking dish. Set the chicken on top of the onion, breast side up, and roast for approximately 60-70 minutes. The chicken is done when a meat thermometer reads at least 165 degrees, or if the juices by the thigh run clear.
- Allow the chicken to cool completely and remove skin and set aside. Remove all white and dark meat from the bird and chop into bite size pieces.
- Fill a large pot with the chicken broth and water. Add in the chicken carcass, fresh thyme, rosemary, and sage to the pot and bring to a bubbling simmer. Allow to cook for one hour.
- Drain the broth through a mesh strainer twice to remove the bones and herbs & get it really clear.
- Return the broth to the pot and add in the celery, chopped onion, and carrots. Bring to a simmer and cook for 20 minutes.
- Add in the chicken and black pepper and cook for one hour.
- Add the pasta to the soup when ready to serve.
OH OH OH. Throw in some chia seeds and sub rice for the pasta and all of a sudden you have roasted chicken stew. do it. it’s wond-ah-ful. especially with some extra pepper. love me ALL the cracked black pepper.