Whole Roasted Chicken and Chicken Stock

I love to start my week by roasting a chicken and making stock. It makes the whole house smell amazing!

Easy Roast Chicken Recipe with a Cast Iron

Whole Chicken

Lemon cut in half

Garlic

Thyme

Salt and Pepper

Olive Oil

Preheat oven to 350

salt and pepper the chicken on both sides and in the cavity

Add the garlic, thyme, and lemon to the cavity

Put everything in the cast iron and let it cook for about an hour or until thermometer reads 165

Let the chicken rest for about 30 minutes before you carve it

Chicken Stock Recipe

Fill the stock pot with water to cover the chicken bones

Add carrots, celery, onion skins, lemons, scallions, parsley, peppercorns, salt, garlic, ginger to the pot

Bring everything to a boil and then let it simmer for 4-6 hours

Strain the broth with a mesh strainer

Once the stock cools down store your stock in containers

Stock is good in the fridge for about 3-4 days and 6 months in the freezer

I also like to have one ice cube tray full of stock so I can use it when I just need a little bit of stock.