Roasting a Chicken...and Creating a Stock

To roast a chicken, pre-heat the oven to 400F.

Rinse and pat the bird dry, then rub with olive oil and sprinkle with salt and pepper.

Stuff a bunch of herbs inthe cavity (along with the neck and other parts that are in there--they add flavor and nutrients) and throw it in the oven for an hour to an hour and a half, turning after about 40 minutes so top and bottom get golden brown and the meat is falling off the bone.

Eat what you want, remove the meat from the carcass and reserve for a later meal, and put the bones in the crock pot covered with water. Add some onion, a carrot, maybe some celery, and a bay leaf and let cook on low overnight. The next day, strain the broth and you have a wonderful stock for cooking your rice, grits, pasta or for making a soup. Or portion into containers and freeze.

What are garlic scapes and how do I use them? Garlic scapes are the shoot and the seed pod of the hard neck garlic plant. If left on the plant, the seed pod would grow into a bulb much like the root bulb of garlic. This is undesireable because it competes with the nutrients and the bulb of garlic will be wimpy...Read more

Testimonials

To Betty and me, Fair Shares means security and fairness. It is great to know that every week we will be able to move product and receive a fair price for it. I am proud to be part of the Fair Shares team.

Alan Nolte, Nolte Hills Farm, Morrsion MO
Nolte Hills Nursery