The wonders of using the whole bird

Last night I jointed a chicken for a friend who was creating Ottolenghi’s delicious sounding roast chicken with saffron, hazelnuts, and honey for a dinner party. The chicken needed to marinate over night so I got to work butchering it. I hadn’t actually done this since my cooking course (back when I was 18) so used this little video as an aide memoire, but actually it wasn’t as tricky as I remembered and reminded me that this is by far the most economical way of cooking chicken.

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With the carcass we then decided to make a chicken stock, or bone broth. All we threw in was:

  • the chicken carcass
  • 1 onion roughly chopped
  • 10 pepper corns
  • juice and remains of half a lemon
  • 1 dessertspoon of white wine vinegar
  • 1 bay leaf
  • 1 teaspoon of dried rosemary
  • a small bunch of parsley, stalks and all
  • 3 spring onions, stalks and all
  • 1 celery stick (I know…my absolute worst, but you really don’t taste it. Trust me!)

Top the whole thing up with water so that the chicken is completely submerged and simmer for as long as you can with the lid on (in this case it was only 2 hours but you could do it for as long as 6.)

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Then sieve and voila!

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We chose to fridge some, which will last for roughly 4 days, to be used in cooking over the weekend. But we also froze some in an ice cube tray which you can pull out at any moment and whack into soups, gravy’s or anything needing a little extra flavour. Numma.

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4 thoughts on “The wonders of using the whole bird

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