Everybody’s talkin’ about chicken. Chicken’s a popular word, but anywhere you go, you’re bound to find a chicken ain’t nothing but a bird. You can boil it, roast it, broil it, put it in a pan or pot. Eat it with potatoes, rice or tomatoes, chicken is still what you got!  Cab Calloway really hit the nail on the head when he wrote his hep jive song about chicken in 1940.

But just how popular is this cackling creature?  According to the US Poultry Association, Americans consumed, on average, 83.6 pounds per person in 2010, which was an increase of 2.5 pounds from 2006.  The US is also the largest consumer of chicken in the world. Now the fact that we consume the most of anything is not a shock to me. In fact I would guess we probably devour more of everything known to man than the rest of the world.  But 83 pounds of chicken seemed a bit alarming, so I stopped and tried to do the math on my personal consumption of the bird.  I probably have chicken twice a week.  I like its flavor and versatility, and also its pricing and availability.  OK…… if I have a ten to twelve ounce portion two times a week……times 52.177457 weeks in a year……..well then I guess it is not so hard to believe.

I watch for sales, and can find frozen birds for as little as .79 cents a pound.  When I see them at a good price,  I usually grab myself a couple of the “bowling balls”.  I like to get at least a five pound chicken.

Oven roasting the whole chicken is one of my favorite ways to prepare the bird. It is relatively easy and offers me the most uses for the meat.  I start with a thawed chicken.  Remove the extra parts from the inside and wash the bird thoroughly with cool water.  It is important that your chicken is completely thawed for roasting.  During roasting, ice crystals will turn to steam inside the bird and will cause the meat to be tough and dry. I let my bird stand covered at room temperature for about an hour before I roast it.  You will get the best results from a chicken if you allow it to “relax” or warm up for before cooking.  Remember bacteria can not survive in over 140° F, so the roasting process will eliminate any of your concerns.

Pat the chicken dry, inside and out with paper towels.  Sprinkle the inside of the bird with salt, pepper, and poultry seasoning. (You can always use other spices that you like, I find this simple blend gives me the most options for my left over chicken). Use one hand to hold the bird and the other to apply seasonings.  (When working with raw chicken, make sure you wash your hands often to avoid cross contamination). If available, I like to place fresh sage or thyme inside the chicken for roasting.  I have taken to tying or trussing my birds for roasting, and find I get a superior result in doing so.  If you are unfamiliar with this technique, here is a good demonstration of how to truss a bird.  Rub a light coat of olive oil over the entire surface of the bird and sprinkle with the same spices you used for the inside.

Place prepared chicken on a roasting rack and stand in a shallow baking pan.  I prefer the open roasting method allowing the heat of the oven to hit the bird, however this can cause a bit of a mess in the oven.  If you choose to use a roaster, make sure to use one that is large enough to allow an ample air space around the chicken.  It is also important to use a rack to lift the bird off the bottom of your roasting pan and hold it out of the juices.

Roast the chicken at 425° F, for about 20 minutes a pound, or until internal temperature reaches 160°F and juices run clear.   Remove from the oven and allow to rest at least 20 minutes before carving.

Instead of carving, I prefer to allow the chicken to cool until it can be safely handled, and “break down” the carcass using my hands. I disassemble the bird one part at a time, and use my fingers to pull all of the meat off of the bones, removing any skin, fat, or gristle from the meat.

This technique is obviously not something I am suggesting that you perform at the table, but rather a simple way to get the best yield from your chicken. You will get the best results while the chicken is still warm.  Once refrigerated, the tissues of the meat tighten back up to the bones and it is hard to remove all of the meat. Of course reserve all of the bones from your bird to make a stock.  You can always freeze the bones if you do not intend to make a broth right away.

By stripping the chicken with my hands, I have enough meat to feed the two of us for four or five meals. So lets see, what should it be? ……chicken enchiladas, chicken pot pie, chicken salad, chicken tacos, chicken and biscuit, chicken with potatoes and gravy, chicken sandwiches, chicken soup……………..

When it comes to adding extra flavor to your dishes, using stock instead of water is just the ticket. For making soups, sauces, or even to cook cous cous or rice, it is hard to deny the depth of flavor a broth will add, however stock can be a bit pricey, especially if you use it in the quantity I do. There really is not a lot to making this flavorful liquid, and most likely you already have what you need to create it. I think you will find that making your own stock really becomes more of a habit, than a hassle.  So take stock in your kitchen and see how easy it is to let the fabulous flavors flow.

The most common stocks for use in cooking are of course, Chicken, Beef and Vegetable.  All three versions are made in basically the same manner, beginning with a simple combination of onion, carrots and celery.  This collection of vegetables is also refered to as aromatics or mirepoix.  The classic ratio for the base ingredients are 50% onions, 25% celery, and 25% carrots. This trio can be used sautéed, roasted, or raw. There are really no set rules, (unless you ask a french chef), to making your stock, rather some basic guidelines to follow.

Begin by filling a large stock pot with water.  Add the aromatics and bring to a boil. Once the stock is up to temperature, reduce heat to a slow boil and cook for about 1 hour or until carrots are very tender. The liquid should have reduced by about one-third. (I keep a “stock bag” going a few days before I intend to make a pot, saving the trimmings from onions, celery and carrots I have used cooking other dishes).  The skin from the onion brings a golden color to the stock, so don’t be afraid to use it.  I also like to add parsley, garlic, bay leaf, and a few peppercorns for a bit more depth of flavor. Keeping your stock simple will however offer you the most uses in your cooking.

When the stock is finished simmering, strain through a colander. The vegetables and bones you remove will be hot!   Allow them to cool completely before discarding.  Hot bones will melt right through even the heftiest cinch sack. Strain broth again, this time using a fine mesh sieve or some cheese cloth to remove all small particles.  Allow the stock to cool and refrigerate. When completely cold you can skim off any fat that surfaces.  Store your stock in jars or a pitcher with a lid in the refrigerator.

For other flavors, add the bones from a roasted chicken. This can be from one you have cooked for another meal, or the bones from a precooked bird you picked up at the market.  Browning the bones under the broiler for just a few minutes before adding to the stock will help add both flavor and color.  Beef and fish stocks are prepared in the same manner.

I find it is a pleasure having an ample quantity of the liquid love readily available, and I get a satisfying feeling knowing that my beautiful broth was made from what would have been otherwise discarded remains. Now how green is that?