Roasted Chicken

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Brine chicken for 4-6 hours

Step 2

Line baking sheet with foil

Step 3

Fill baking sheet with chunked peppers and onions, uncut baby carrots and mushrooms

Step 4

In small bowl combine juice of 1/2 a lemon, mustard, sage, margarine, and a splash of vegetable oil

Step 5

Drain, rinse, and dry chicken with paper towels and place breast-side up on top of the veggies

Step 6

Stuff chicken with a whole garlic head (cut in half), both squeezed and un-squeezed lemon halves, a few chunks of onion, a whole habanero (cut in half)

Step 7

Truss the chicken the C&K way

Step 8

Smother the trussed bird with mustard mixture

Step 9

Roast at 450 for 15 minutes then reduce to 350 and cook for another 90 minutes

Step 10

Cool for two hours, covered in foil on the counter

Step 11

Break down chicken keeping the breast for dinners

Step 12

Transfer chicken carcass, roasted veggies, and all pan juices into the stock pot

Step 13

Add water (ask C how much he usually uses)

Step 14

Simmer for 6-8 hours

Step 15

Cool for about an hour then strain through sieves then large tea bag

Step 16

Store in fridge for a day then scrape the fat layer off and discard

Step 17

Stock is now ready for freezer if not needed in the next day or so