Tag Archives: chicken

Thursday Thirst: Chicken Stock (15 min prep, 4 hrs cook time)


Ok, I know this recipe sounds really boring but hear me out! Chicken stock is the liquid that makes everything taste better and cheaper! I make my own every time I roast a chicken and end up using it for the next few weeks.

Before I give you the VERY EASY recipe, here are some ways you can use chicken stock:

1.When cooking rice, replace the water with chicken stock or do a 50/50 combo.

2. Stick it in your crockpot instead of water or cream or whatever.

3. Replace the water with it when steaming veggies.

4. Use it to make soup.

Basically just use it instead of water to make any savory dish SO much tastier.


chicken carcass (Everything including the skin, bones, and stuffing. Gross I know)

chopped celery

chopped carrots

diced onion

any other veggies that are on their last legs

salt and pepper

garlic (optional)


Pile everything into a big pot and fill with water up to the top of the carcass (the more water the more stock).

Bring to a boil then cover and simmer for 4 hours. I left the house for errands then did a bunch of chores, you don’t really need to watch it. Every hour or so use a small cup to skim the foam off the top (I didn’t have any foam at all).

Turn off the heat, let it cool then freeze it! I use jars that I recycled to freeze mine but you can really use anything, including Ziploc-type baggies.


Now I have a freezer full of stock that I can use whenever. I just thaw a few a week and use them whenever the recipe calls for water (BOOOOORRRING).


Ashley Life Update:

On another note, I have been sleeping terribly lately because I’ve been trying to train myself off a bad pre-bedtime habit. I’ve been trying to drink a glass of wine before bed the last two nights but quickly realized that it’s a stimulant (whoops!). I used the bad habit yet again last night because I just plain needed sleep. Once I’m caught up, experimentation starts again.

I can’t tell you how guilty I feel about this habit because I just don’t want to rely on something besides my own body for something as simple as sleep! But Katie and I were talking this weekend and I think I just need to forgive myself for being imperfect and keep on pushing for my goals, it may just take a while.

Also, a new phone/camera is high on my Christmas list this year so the photos WILL get better! I swear. I hope you’re all having great days. Your challenge today: smile at everyone until you get at least 3 smiles back.



Roasted Chicken and Some Other Deliciousness

Gooooood Morning!

I have to say that I’ve been so excited to get back into a routine and now that I’m finally getting there, all I miss is sleeping in! I just have to make up for it with weekend napping.

Anyhooo. Last night I ran to the grocery store after work and decided to roast a whole chicken. I got this recipe from a good friend of mine. I cooked her dinner one night and we got to talking and trading recipes. This one has withstood the test of an amateur cook (me!).

The organic chicken I bought was $12 for 3 lb at our local Kroger’s (it’s like Stop and Shop or Vons). It’s rather expensive but so worth it for the lack of toxins, mistreatment, and better taste! And roasting a whole chicken is really cost-effective. The 3lb I bought will last us at least three days with chicken for one meal a day.

NOTE: the recipe seems long but it’s SO easy and has very basic, very flexible ingredients.

Ingredients for the chicken:

one whole, organic chicken (if frozen, let thaw for 24 hours)

few sprigs of rosemary, chopped into 2 inch pieces

half a lemon

1 tbsp sea salt and 1 tsp ground pepper

1/4 cup olive oil

1/4 garlic bulb

Additional, optional ingredients:

sweet potatoes

normal potatoes

butternut squash



bell pepper

Prep the Chicken:

Preheat the oven to 450°F. Remove the innards if they came with the chicken (this is the grossest part). Place chicken on a baking pan. Cut 4 or 5 tears in chicken skin and stuff some chopped rosemary and a garlic clove in each one. In a small glass mix sea salt and pepper, olive oil, juice from lemon (save the skin), and rest of the garlic. Use your hands to rub the scrub mixture into the chicken. Flip it over to get the underside as well. Stuff the bum of the chicken with the used lemon skins and more rosemary.

Add the fun stuff: 

I also bought a butternut squash and some potatoes and had some leftover onions in the fridge. I’d never cooked with squash so I was kind of nervous but I just went for it. Cut your add ons into bite sized pieces and scatter them around the edges of the chicken. No need to season, everything you just put on the chicken will make it SO delicious.

^ The chicken and add ons before roasting. Don’t put it on wax paper, it ended up sticking.

To Roast:

Scroll down to find “Roasting Temperatures and Times”: http://www.helpwithcooking.com/cooking-poultry/roast-chicken.html < I definitely keep the temp at 450° for the first 10 minutes then lower it for the rest of the cooking time. You can pretty much leave it alone after that.

I regret to inform you that I was so excited about the chicken that I didn’t take a picture before carving it. But here it is all plated with cabbage salad (not so yummy)! Mike and I both agreed that it was delicious. And the squash turned out better than I could have imagined.

^Bon a petit! *from now on pictures will be taken on a real camera instead of my iPhone. no more blurriness.