Eden By The Bay: Homesteading: Roasting Chicken

Our theme this year is "homesteading in the city", where we celebrate making and doing for ourselves, with all the comforts of modern life. Today I'm roasting chicken in the oven, making broth in the slow cooker, and using the ingredients to create delicious, nutritious meals.

Roast chicken just out of the oven

Chicken is an affordable and flavorful protein source. It is versatile, and used throughout the world in many cuisines. Chicken can be served up in fancy presentations, or in everyday dishes.

We’ve had some chicken farmers in my own family history, both in Vermont back in the late 1800s and early 1900s, and in Southern California during the Depression. I remember well my Grandma Char's fried chicken for a crowd. She used a great technique of browning the chicken on the gas range top, and then finishing the cooking in the oven. We had some wonderful family parties eating fried chicken and all the fixings out on the lawn in the heat of the Southern California summer. Great times!

Family chicken farm in Vermont

One of my family’s favorite dishes is a simple roast chicken, with crispy flavorful skin, and tender juicy meat. I use the roasting technique described by Irma S. Rombauer in The Joy of Cooking:

Truss the chicken (you can fill the cavity loosely with vegetables for extra flavor). Oil or butter the skin and season with salt, pepper, and dried thyme.
Place the roasting pan in a preheated 450-degree oven, and cook uncovered for 15 minutes.
Reduce heat to 350 degrees and cook for an additional 20 minutes per pound.
Baste frequently with pan drippings, and tent with foil if needed.
Remove from the oven when juices run clear. Let the bird stand for about ten minutes, and then carve.
Serve with a salad, roasted vegetables, mashed potatoes and gravy, brown rice, or other tasty side dish.

Don’t throw away the carcass! Use it to make a rich, flavorful broth. If you can’t do this right away, freeze the bones in a “bone bag” until you’re ready.

Slow cooking bone broth

I follow these slow cooker steps from Emma Christensen in The Kitchn:

Place bones, vegetables, and bay leaf into the slow cooker. I typically use an onion, two large carrots, and two large celery stalks.
Cover the bones and vegetables with water.
Cook on low for 8 - to 24 hours.
Strain the broth through a sieve and cheesecloth into jars or containers.
Keep the broth in the refrigerator for up to a week, or in the freezer for up to three months.
Use for homemade soup, chicken-and-dumplings, gravy, or as a water substitute for cooking grains and rice.

Fast cooking bone broth

You can also make bone broth in the Instant Pot, as described by Melissa Clark in Dinner in an Instant. Either way is delicious.

Freeze some of the chicken for a speedy meal in the future

One of my “homesteading” tricks is to freeze some of the meat for future meals. Shred a cup or two to use in tacos, enchiladas, or hash. Or cube some to use for chicken pot pie, soup, or burritos. It’s wonderful to have this cache in the freezer, which I can turn into a tasty meal on short notice. There are so many ways to serve chicken - enjoy!