Juicy and tender roast chicken could not be easier.
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If you really want to learn how to cook, then you need to practice the concepts taught in this lesson. We've compiled some "edible exercises" along with some supporting recipes that will help reinforce what was taught in this lesson.
For the best flavor, purchase the highest quality chicken you can afford and follow the instructions in this lesson and roast a basic chicken. You will see just how easy it is to get a chicken in the oven and on the table in no time. No longer will you have to rely on those average supermarket pre-cooked chickens. Practice roasting chicken until it becomes so easy you can make it without even thinking…making it the perfect go-to meal any night of the week.
To compliment your roast chicken, we have included some delicious side dishes below.
Next, if you have any leftovers, try making one of the recipes below.
Make stock with the leftover, roasted bones. Making a small pot of stock is so easy, giving you access to stock all week.
Simply break up the carcass. This will make the bones more compact in the pot so you don’t have to add too much water which would dilute the flavor. Add the leftover skin, fat, cartilage and any juices or gelatin. Dice up some mirepoix (i.e., one whole onion, one small carrot and one stem of celery) and add cold water just to cover. Throw in a bouquet garni (i.e., a bay leaf, a few sprigs of thyme and parsley, and a few whole black peppercorns) and bring to a simmer. Be careful if adding any salt, as the chicken will have been seasoned during cooking. Skim and let cook for a few hours before straining, cooling and storing. Small batches of stock are easy to handle and will fill your house with a wonderful aroma.
Steamed baby potatoes are garnished with garlic, green onions and parsley.
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Northwest Culinary Academy of Vancouver