I’m all about the dual purposing of recipes. This one is like a meal that keeps on giving! Deliciously crispy roasted chicken that is pretty enough to serve to guests, easy enough to use for leftovers, AND some delicious bone/veg broth to put in your freezer or make into a soup right away!
- 2 giant bone-in chicken breasts (unsplit!) Or you can use split. Or thighs. Or legs. Or hell, a whole chicken if you really wanted to. Just adjust the cook time accordingly. Don’t use boneless chicken. Please don’t.
- 3 onions, peeled, cut into thick slices
- 1 lemon, cut into thick slices
- a few sprigs of thyme
- ghee or butter
- salt and pepper
Preheat your oven to 375. Lay your sliced onions and lemons in a pan. Toss on the thyme springs. Use dried thyme if you don’t have fresh.
Place your chicken breasts on top of the veg. Rub some butter or ghee on your chicken. Sprinkle with salt and pepper.
Bake until it’s done. 40 minutes? 45? Depends on the size of your chicken breasts. Use a meat thermometer to be sure. It’s 185 for poultry. I think. ha. You can stick it under the broiler for a few minutes to make it extra brown and crispy. And when it’s done it’s PRETTY. Yes, I ate the skin right off of these babies. Delicious…
NOW!… take the meat and skin off the chicken. Toss the bones into your crockpot. Dump in the contents of the pan too. Add some celery and carrots if you have them around. Cook on high overnight. Why yes, I do roast chicken at 10pm. That’s just how I roll… This is what it looks like in the morning. Stick the crock in the fridge while you’re at work for the day.
When you come home, strain the broth. I pour it through a mesh colander lined with a clean tea towel. Then, I funneled it into a jar and stuck it in the fridge to be turned into a delicious soup. Or frozen, if I don’t get around to it. It’s so nice and flavourful from all the vegetables. Nice and dark! Yummo.