Comments on: Slow Roasted Chicken with Apples and Potatoes

By: Neutropenic precautions

Neutropenic precautions — Tue, 12 Mar 2013 11:08:02 +0000

This recipie looks amazing and thanks for sharing this information.

By: Cervical myelopathy

Cervical myelopathy — Tue, 12 Mar 2013 11:04:52 +0000

I’ve always been afraid of making stock. This recipie looks amazing!!

By: Alicia

Alicia — Thu, 28 Feb 2013 02:19:34 +0000

Made my FIRST whole chicken last night! My hubs was SO IMPRESSED!! All thanks to you!! I made the stock this morning- my first ever! And we had a version of the soup for dinner! My one and a half year old joined in on BOTH!!! Thank you again, so much! These recipes are seriously inspiring me!!!! Love feeding my family healthy whole food!! And no leftovers for the potatoes and eggs! (We’re all huge sweet potato lovers!!) or I would’ve tried it! Next up your pasta sauce!!! Thanks again!

By: roni

roni — Fri, 01 Feb 2013 02:50:51 +0000

Katheren – I never tied a chicken. It’s not a neccassity, just a preference. Don’t fear the chicken! Give it and yourself a chance!

By: Kathren M

Kathren M — Fri, 01 Feb 2013 00:51:16 +0000

I was wondering if you tied the chicken’s legs and wings up or just left them loose. I’m terrified of a whole chicken, I tried to do one once and the recipe I was using you had to tie up the chicken. I unfortunately didn’t have anything to tie it up with so I wound up wasting a whole chicken because I had already thawed it out and didn’t know what to do with it. I would love to try your recipe though, it looks delicious.

By: roni

roni — Thu, 31 Jan 2013 18:50:06 +0000

I’m not a fan of whole chicken in the crockpot but if you know how to do, I don’t see why not!

By: Allyson

Allyson — Thu, 31 Jan 2013 00:57:53 +0000

This looks DELISH!! Could you do it in the crock pot?

By: roni

roni — Wed, 30 Jan 2013 19:05:10 +0000

Keep at it Lauren, my oldest would never eat soup either. He’s now 7 and I just got him to at least try it! He’s coming around. Now my toddler actually does like it! So you just never know. Just keep fighting the good fight! :)

By: Lauren

Lauren — Wed, 30 Jan 2013 16:08:30 +0000

I had the soup on Monday and the has with a scramble egg tonight – and guess what I still have leftovers! Love a meal that can make dinners and lunches for days. I wish the picky todder liked the soup – she wouldn’t even try it – very frustrating at times. I don’t want to have a picky husband and child. I am hoping she gets out of it when she grows a bit more. I won’t stop trying though!!!

By: roni

roni — Tue, 29 Jan 2013 17:39:32 +0000

That’s is the best compliemnt ever Bernadette! So glad your husband liked it! As for the pan, it came in a Wolfgang Puck set my mother-in-law got me. I think it’s in his bostro series. Hope that helps!

By: Bernadette

Bernadette — Tue, 29 Jan 2013 01:02:00 +0000

Hi, I love your website. Thanks for sharing with us all these great recipes. I have made several, but I made this chicken two days ago and my husband told me its the best chicken I have ever made. THANKS! Random question, what roasting pan did you use (or where did you get it?) I’ve not seen one like that.

By: Michele

Michele — Mon, 28 Jan 2013 18:37:28 +0000

Okay, fixed this Saturday night for dinner, made the soup for Sunday night’s dinner (along with some hot, fresh French bread from the bread machine) and cooked the hash for lunch after church. All three were awesome!! Thank yo so much!!

By: irritable bowel syndrome

irritable bowel syndrome — Mon, 28 Jan 2013 07:12:11 +0000

good job..This recipie looks amazing!!

By: Tiger

Tiger — Mon, 28 Jan 2013 03:58:41 +0000

I’ve always been afraid of making stock. I don’t know why, I know it’s simple but this really makes it seem so easy! Now I know what to add to the grocery list this week.

By: lauren

lauren — Mon, 28 Jan 2013 02:20:17 +0000

Update picky husband loved it, toddler had some of the chic so I am calling that as victory. Soup is in crock pot ready for an as all night simmer and leftover potatoes are in the fridge waiting to become a hash later in the week! Thank you so much for this easy recipe. As a working mom I am always on the lookout for double duty dinners.

By: Courtney

Courtney — Mon, 28 Jan 2013 00:31:01 +0000

I made this tonight for dinner and it was a huge hit with the whole family. I have my chicken stock going in the crockpot now.

I love ideas like this for multiple meals and would love to see more of them on Green Lite Bites. Your website is one of my favorites–always great recipes and ideas that satisfy the whole family. Keep up the great work.

By: lauren

lauren — Sun, 27 Jan 2013 23:27:19 +0000

This is in the oven right now. Hope my toddler and picky husband like it add much as yours!

By: roni

roni — Fri, 25 Jan 2013 14:59:44 +0000

Tightly woven! That’s the phrase I was looking for! :) Thanks Michele and yes, I lay tightly woven towel in a strainer and then put the strainer in a large bowl. You can kind of see it in the picture above. Most of the time I can dump the both without the whole carcass falling in.

Once all the liquid is dumped I slowly pull the strainer out of the bowl since the water level is so deep. Then I pluck through the bones left in the strainer.

Does that make sense?I know it’s overwhelming at first but its pretty easy. You just have find your own technique using your bowls and strainers. For really big batches I use the top of my cake saver container because it’s so deep and big!

By: Michele

Michele — Fri, 25 Jan 2013 14:50:01 +0000

This recipe looks amazing!! I have a couple whole chickens in my freezer right now and this could be dinner for the entire weekend!! A few questions though, could you explain exactly how you strained the bones and everything? Did you use just a regular kitchen towel (tightly woven) or what? Could you tell me your process? I’ve never done anything like that!!

By: roni

roni — Fri, 25 Jan 2013 14:29:04 +0000

Chris – I never heard that but doing a quick search I can see it’s pretty common! I don’t think it would effect the taste at all. I’m going to try it next time!

By: roni

roni — Fri, 25 Jan 2013 14:26:05 +0000

Margaret – I’m not sure I’m describing it right. What i mean was not like a terri cloth but more of a tightly woven cheese cloth. Which you could also use but I don’t have any.

By: chris

chris — Fri, 25 Jan 2013 14:10:43 +0000

roni-i took a class at red moon herbs in black mountain nc it was suggested to add a bit of apple cider vinegar to the chicken carcass while cooking to leach out extra calcium. what do you think? this addition does not seem to change the taste. i am going to ww and really enjoy your site…thanks!

By: margaret

margaret — Fri, 25 Jan 2013 13:51:57 +0000

what is a tight towel?

By: roni

roni — Fri, 25 Jan 2013 12:23:52 +0000

Kris I like it dark! That’s why I leave in the skins and there’s never much fat to skim when I strain it through a tight towel, but yes, I learned that trick from my mom too.

By: sai

sai — Fri, 25 Jan 2013 10:21:20 +0000

it’s yummy