Comments on: Ginger Roasted Chicken

By: roni

roni — Wed, 27 Jun 2012 01:06:43 +0000

Ellie – Actually I don’t pull the chicken off. It helps flavor the broth! Here’s an old post that explain my method… link to greenlitebites.com Hope it helps!

By: Ellie

Ellie — Tue, 26 Jun 2012 21:50:59 +0000

I like the idea of making my own chicken stock from the bones but I’ve never done it before. You mentioned that you just clean the meat off drop the bones in a pot and add your with onion, garlic, celery, carrots, and herbs in a large pot with just enough water to cover.

What herbs did you use? Also about how long did you boil it–until it was a particular time, or color, or half the water was gone?

Thanks,
Ellie

By: Krista S.

Krista S. — Fri, 16 Mar 2012 06:41:58 +0000

I roast a whole chicken about once a week and have never thought to use sliced ginger under the skin! I’m putting that on the rotation for next time. I usually do some sort of citrus like you did as well as half an onion inside and then whatever herbs I’m feeling that day. I’ve been getting some fabulous herb blends from Penzey’s that add tons of flavor, but no salt. My faves are Mural of Flavor, Arizona Dreaming, and Tuscan Seasoning.

By: roni

roni — Fri, 16 Mar 2012 03:57:03 +0000

Honestly, it’s like 10 minutes of work and 45 minutes of hand off roasting time. It’s amazing how easy it is. I’m going to have to find a new way to show that. Darn video issues! :)

By: Sarah

Sarah — Fri, 16 Mar 2012 03:52:14 +0000

Looks amazing! Looks like you spent more time on it than you really did. I haven’t done a whole chicken in a long time. Thanks for the reminder, I need to do one again, my mouth’s watering!