Roast Whole Chicken and Bone Broth

Fall has come to Seattle. While it fills me with childlike wonder to see the leaves changing color and go for runs in the biting evening air, I also sense the return of the melancholy that comes over me each autumn. I see fall as a time for reflection, for patience, and for setting limits and caring for oneself. After summer, which is full of possibilities and often travel, the shift of the seasons is, for me, a welcome time to remember to put extra effort into nourishing my body with warm dishes and forgiving myself for whatever lofty goals I wasn’t able to accomplish during the summer, while remaining grateful for those I did accomplish and for my community, my space, my little corner of the earth. October is a season of birth and death in my family and I try each day to honor or celebrate a memory of days gone by through music, through food and through conversation.

It’s nesting time. The smell of roast chicken stirs up thoughts of the holidays to come in the next few months and it’s an easy way to give nourishment to the body and soul for days. Making a simple bone broth with the chicken carcass minimizes waste and provides vital nutrients and layers of flavor to all your fall soups.


1 organic, free range chicken (6-8 lbs)

1 large lemon, cut in quarters

3 sprigs rosemary

5 sprigs fresh thyme

5 sprigs fresh oregano

2 Tbs. butter, room temperature

2 Tbs. olive oil

salt and pepper

2 cups apple cider

2 cups dry white wine

Preheat oven to 375 F. Rinse the chicken and remove any organ meats from the inside cavity if the chicken came with any. Pat the chicken dry inside and out. Inside the cavity, stuff 1 Tbs. butter, the lemon quarters and the herbs. Drizzle the inside with 1 Tbs. olive oil and sprinkle with salt and pepper. Rub the remaining butter and oil over the outside of the chicken and sprinkle the outside generously with salt and pepper.

Place, breast side up, on a roasting rack positioned in a roasting pan. Use twine or a silicon band to tie the feet together at the base of the cavity. Bake at 375 for 20 minutes, until the skin starts to brown. Turn the oven down to 350 and pour the cider and wine into the bottom of the roasting pan. Use a baster or a brush to coat the skin of the chicken with the mixture every 10-15 minutes. Continue to cook the chicken for another 1.5-2 hours or until a meat thermometer inserted into the thickest part of the breast reads 165- 170 F.

Remove from oven and let rest 10-15 mins before carving.

Serves 6-8



The bones and carcass from one chicken

1 large onion

4 carrots

3 stalks celery

salt and pepper to taste

2 bay leaves

1 tsp. oregano

1 Tbs. butter

1 Tbs. olive oil

1 clove garlic

1-2 corn cobs (optional)

1/2 cup fresh parsley

Filtered water

Make sure all the meat is removed from the bones ( you can use the leftover chicken meat to make stew or chicken salad!). Heat the butter and olive oil in a large stock pot over medium high. Roughly chop the onion, garlic and celery and add to the pot. Sauté until onion begins to turn translucent. Add the carrots, roughly chopped, along with the spices, and a pinch of salt and pepper. Stir well. Add the corn cobs if you want. This will make a bit of a sweeter stock. Add the chicken bones and carcass. Add enough filtered water to cover all the veggies. Bring the mixture to a boil, then reduce to the lowest temperature and let cook, partially covered, for 2-3 hours.

Turn off the heat and strain out the bones and veggies. Add more salt and pepper to taste.



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