Step 16 of 16 · Weeknight Roast Chicken
Meal three: 30-minute soup from the bones
Meal three: 30-minute soup from the bones — step 16 of 16 in Weeknight Roast Chicken. Carcass, 1 onion half, 1 carrot end, 1.5 litres water, simmer 45–60 minutes, strain. That is stock, not a 12-hour project.
Free food & cooking tip: Meal three: 30-minute soup from the bones (step 16 of 16 from "Weeknight Roast Chicken").
Carcass, 1 onion half, 1 carrot end, 1.5 litres water, simmer 45–60 minutes, strain. That is stock, not a 12-hour project. Add 150 g small pasta or 200 g leftover potatoes, a handful of the picked meat, salt, pepper, parsley. You passed when tonight's breast hit 74°C / 165°F (not 85°C), the bird rested 15 minutes, the potatoes were browned not grey, and you have picked meat plus a carcass in the fridge for two more meals — not when the platter looked like a magazine.
Skin that stayed pale: next time salt uncovered longer and start hotter. Thighs lagging: spatchcock or foil the breast. Sauce tasting like dishwater: you skipped the brown bits or added too much water. Write the oven times for your oven on a note. The bag's chart is a rumor.
You'll need
- Breast 74°C then 15 min rest
- Pan sauce made
- Meat picked
- Carcass saved or simmered
Pro tip: Stock can wait in the fridge 3 days or the freezer 3 months. Label it chicken, not 'broth maybe.'
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