Roasted Chicken

I finally made a roasted chicken! YES! It was juicy and delicious and I used the leftovers to make avocado chicken salad and now today I am going to make my own chicken stock! YUP!

The only thing wrong with it? I cooked it upside down. Hahaha....yeaaaaaah. So my brown-herbed-skin was the bottom. Not really a big deal considering we don't eat the skin and maybe being upside down made the breasts juicer, who knows. It was still awesome. And I think cost effect considering how expensive meat is these days. I got at least 2-3 meals from the meat and will have stock for soups.

I kind of followed this outline from Martha Stewart. I added butter, rosemary, garlic and a bit of lemon juice under the skin. And I also made a gravy from the pan drippings (2T pan drippings, 2T flour - whisked then added 1/2c milk and 1-1.5cups chicken stock until it was to my desired consistency. I added a bit of chopped rosemary at the end. DELICIOUS!)

I'll be sure to let you know how the stock goes. Right now I'm debating on doing it on the stove top after nap time or putting it in the slow cooker now and letting it go 12-24 hours (as some sites say!)