POT-ROAST CHICKEN WITH STOCK
Pot-roast your chicken to ensure that it's succulent. This recipe will also give you an amazing stock to use in other recipes so it's a winner all round
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course
Time 2h20m
Yield Serves 4 with leftovers
Number Of Ingredients 8
Steps:
- Heat oven to 170C/150C fan/gas 5. Heat the oil in a large flameproof casserole dish and brown the chicken well on all sides, then sit it breast-side up. Pack in the onions, thyme, garlic and peppercorns, pour over the wine and stock, and bring to the boil. Pop on the lid and transfer to the oven for 2 hrs.
- Remove and rest for 20 mins. Carefully lift the chicken onto a chopping board and carve as much as you need. Serve the carved chicken in a shallow bowl with the onions and some of the stock poured over. Serve with some usual Sunday veg and roast potatoes.
- Strain the leftover stock into a bowl and strip the carcass of all the chicken. Chill both for up to three days or freeze for up to a month to use for other recipes like our one-pot chicken noodle soup.
Nutrition Facts : Calories 500 calories, Fat 29 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 51 grams protein, Sodium 0.6 milligram of sodium
INSTANT POT® ROASTED WHOLE CHICKEN
Roast a whole chicken in a hurry for a speedy dinner with an Instant Pot® when you're short on time.
Provided by RainbowJewels
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Rub chicken on all sides with salt, pepper, garlic powder, rosemary, and parsley.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add chicken, breast-side down. Cook until skin is browned, about 5 minutes. Use tongs to flip chicken and brown on the other side for another 5 minutes. Carefully remove chicken from the pot and set aside. Pour in chicken stock and deglaze the pan, scraping off all the browned bits.
- Place the rack insert into the pot and return chicken to the pot, breast-side up. Close and lock the lid.
- Select Poultry setting and set timer for 28 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Carefully remove chicken to a carving board to rest.
- Turn on Saute function and whisk cornstarch into the pot with the stock and drippings to make a gravy.
Nutrition Facts : Calories 341.3 calories, Carbohydrate 1.3 g, Cholesterol 142.9 mg, Fat 15.3 g, Fiber 0.2 g, Protein 46.5 g, SaturatedFat 3.7 g, Sodium 574.4 mg, Sugar 0.2 g
ROASTED CHICKEN STOCK
One of the great joys of roasting a chicken is turning the bones into stock. This simple golden elixir, a real panacea for life's ailments, starts with a leftover carcass from a roasted chicken, one you've already eaten and picked the meat off of. What you're going for here isn't clarity in looks or flavor, as you might with a traditional French stock. Instead, this version is deeply fortified with alliums, bay leaves, peppercorns and a touch of turmeric for earthy depth and spiced savoriness. This stock is great to cook with, but also tastes excellent sipped straight from a mug like tea.
Provided by Eric Kim
Time 1h10m
Yield 1 1/2 to 2 quarts
Number Of Ingredients 7
Steps:
- To make this stock in an Instant Pot: Add the chicken carcass to a 3- or 6-quart Instant Pot or other electric pressure cooker. Chop the onion into eighths, and slice the garlic head in half crosswise to expose the cloves; dump the alliums into the pot over the chicken. Crush the bay leaves and add, along with the salt, black peppercorns, and turmeric. Add enough cold water to reach the max line in the 3-quart or to cover the bones in the 6-quart (5 to 6 cups). Gently stir and cover with the lid. Pressure-cook on high for 1 hour and let the pressure release naturally.
- To make this stock on the stove: Follow Step 1, but place all of the ingredients, including the water, into a large heavy-bottomed pot, such as a Dutch oven or stock pot, and gently stir. Bring to a boil over high heat, then immediately reduce the heat to maintain a gentle simmer. Cover and cook until the stock is deeply golden, the chicken bones are falling apart at the joints when you try to pick them up and the vegetables have turned to mush, about 3 hours.
- Strain the contents of the pot through a colander set over a large bowl; press the bones to get out all of the liquid. Taste for seasoning, adjusting with salt as desired. Ladle the stock into large mugs for sipping, or use as an ingredient in your cooking. Alternatively, you can let the strained stock cool slightly before transferring into quart containers and storing in the refrigerator.
- This chicken stock will keep in the refrigerator for 3 to 4 days or in the freezer for up to 4 months. Heat individual portions in coffee mugs to drink in the morning for breakfast, or use as a base for soups, stews and porridges throughout the week.
SLOW-COOKER CHICKEN POT ROAST DINNER
Make a meat-and-vegetable casserole in the morning and forget about it until dinnertime.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h25m
Yield 6
Number Of Ingredients 8
Steps:
- Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place potatoes, carrots and thawed onions. Sprinkle chicken with salt and pepper; place over vegetables in cooker. Pour gravy over top.
- Cover; cook on Low heat setting 8 to 10 hours.
- Stir in thawed peas. Increase heat setting to High. Cover; cook about 15 minutes longer or until peas are tender.
Nutrition Facts : Calories 310, Carbohydrate 28 g, Cholesterol 60 mg, Fat 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 6 g, TransFat 0 g
CHICKEN IN A POT
You'll rely on this hearty chicken dinner again and again: It takes only 15 minutes of prep to pull together.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. In a 5-quart Dutch oven or heavy pot, combine broth and wine. Rub chicken all over with butter and season generously with salt and pepper. Tie legs together with kitchen twine. Place chicken in pot. Bake, uncovered, 30 minutes.
- In a large bowl, toss leeks, carrots, and garlic with oil; season with salt and pepper. Remove pot from oven and add vegetables. Bake until chicken's juices run clear when pierced between breast and leg or an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165, 35 to 45 minutes. Let chicken rest 10 minutes.
- Meanwhile, set a steamer basket in a large pot filled with 2 inches boiling water. Place potatoes in basket, cover, and steam until tender, about 15 minutes. Season with salt and pepper. Carve chicken and serve with vegetables and pan juices.
Nutrition Facts : Calories 592 g, Fat 28 g, Fiber 4 g, Protein 46 g
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- Preheat the oven to 300 degrees.In a large dutch oven over medium heat saute the chicken pieces in the oil until they are just cooked on the outside (they do not need to be cooked thru. Remove them from the pot and set aside.
- In the dutch oven, over medium low heat, melt the butter. Add the flour and stir or whisk until it is combined, about 1 minute. Pour the chicken broth into the pot and scrape up any brown bits on the bottom of the pot. Simmer the broth over medium high heat until it begins to thicken, about 3 minutes. Turn the heat off and stir in the heavy whipping cream. Next add the salt, pepper, rosemary sprigs, bay leaves, vegetables and chicken.
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- Add the quartered potatoes, carrots, parsnips, fennel, onion and garlic to a large bowl, drizzle with a good splash of olive oil, and sprinkle with a couple of good pinches of salt and pepper, and about half of the Herbes de Provence; toss to coat, and scatter on the bottom of the pot.
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