CHICKEN BROTH WITH ROASTED GARLIC RECIPES

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SLOW-ROASTED GARLIC CHICKEN RECIPE | AIDA MOLLENKAMP ...



Slow-Roasted Garlic Chicken Recipe | Aida Mollenkamp ... image

Provided by Aida Mollenkamp

Categories     main-dish

Total Time 2 hours 15 minutes

Prep Time 5 minutes

Cook Time 1 hours 40 minutes

Yield 4 servings

Number Of Ingredients 8

2 tablespoons kosher salt
1/2 teaspoon freshly ground black pepper
1 (5 pound) chicken
4 heads garlic, top 1-inch cut off
2 tablespoons olive oil
1 medium lemon, halved
1 medium yellow onion, quartered
1 cup low-sodium chicken broth

Steps:

  • Heat the oven to 375 degrees F and arrange a rack in the middle.
  • Mix together salt and pepper in a small bowl and set aside. Pat chicken dry and rub all over with 1 of the garlic heads. Rub all over (under skin too) with oil and season with salt and pepper. Place 1 garlic head and 1 lemon half in the chicken cavity.
  • Arrange remaining garlic, lemon, and onion on the bottom of a 3 to 4-quart baking dish to create a bed. Place chicken on top, add broth to baking dish, and cover tightly with foil. Roast until chicken reaches 135 to 140 degrees F on an instant-read thermometer, about 1 hour.
  • Remove foil, brush chicken with pan juices, and increase oven temperature to 450 degrees F. Roast, basting occasionally, until temperature of chicken on inner thigh is 165 degrees F, skin is golden brown, and juices run clear, about 30 to 40 minutes more.
  • Let rest 10 minutes before carving. Meanwhile, pour pan juices into a small saucepan and simmer over medium heat until thickened, about 7 to 10 minutes. Taste and adjust seasoning, as desired. Carve chicken and serve each portion with 1 head of garlic and pan sauce.

Nutrition Facts : Calories 324, FatContent 8 grams, SaturatedFatContent 2 grams, CholesterolContent 190 milligrams, SodiumContent 690 milligrams, ProteinContent 58 grams

HOMEMADE CHICKEN BROTH RECIPE: HOW TO MAKE IT



Homemade Chicken Broth Recipe: How to Make It image

Wondering how to make chicken broth at home? Learn here! Rich in chicken flavor, this traditional broth is lightly seasoned with herbs. Besides making wonderful chicken soups, this chicken stock recipe can be used in casseroles, rice dishes and other recipes that call for chicken broth. —Taste of Home Test Kitchen

Provided by Taste of Home

Total Time 02 hours 40 minutes

Prep Time 10 minutes

Cook Time 02 hours 30 minutes

Yield about 6 cups.

Number Of Ingredients 9

2-1/2 pounds bony chicken pieces (legs, wings, necks or back bones)
2 celery ribs with leaves, cut into chunks
2 medium carrots, cut into chunks
2 medium onions, quartered
2 bay leaves
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 to 10 whole peppercorns
2 quarts cold water

Steps:

  • Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary. , Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.

Nutrition Facts : Calories 25 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 130mg sodium, CarbohydrateContent 2g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 4g protein.

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