Around the house on a Sunday…
I roasted a chicken on Sunday morning. I prepared a new batch of infused water with lemons, oranges and cucumbers, and put some lemon and orange slices into the chicken cavity and roasted it upside down. It literally was falling apart when it was done.
Upside down is the key to a tender chicken or turkey, which I discovered by accident one year, decades ago, when I put my Thanksgiving turkey into the oven upside down by accident, and it was the tenderest turkey ever….
The carcass and carrots, celery and onions ( large pieces ) went into the first round of broth-making. Once drained, the carrots were saved for dog treats, and the broth went into the fridge. On the next round, the fat is skimmed and the broth can be frozen for down the line or used the next day where more carrots, onions, celery, etc. are added…this time cut up. I like to add a can of cream of chicken to the mix to thicken it up a bit.
For Monday’s broth session, rather than letting it simmer away on the stove, I’ll be using the crockpot, an idea that I got from Debbie over at Mountain Mama.