1 Whole chicken, 2.5-3.5 pounds, completely thawed
1 Packet Larder Meat Co. Poultry Dry-brine (or 1 tablespoon of
salt mixed with 1 teaspoon of dried thyme)
2 Tablespoons rendered lard, grapeseed oil, canola oil, or other
neutral oil (for basting)
2 Tablespoons unsalted butter (also for basting)
Take the chicken out of its packaging and pat dry with a paper
towel. Generously cover the surface of the chicken with the
Larder Meat Co. Poultry Dry-brine (or salt and thyme mixture).
Make sure to get the underside of the thighs, wings, and sides
of the breasts. Once the chicken is completely covered in
Larder Meat Co. Poultry Dry-brine, leave it uncovered to air-dry
in your refrigerator overnight. This will give the dry-brine time to
season and dry the skin of the chicken.
1. Preheat oven to 475° degrees.
2. Place chicken on a wire rack in a roasting pan.
3. Add the oil or lard to the pan and place the butter on the
crest of the chicken’s breast bone.
4. Place the chicken in the oven and roast for 20 min.
5. After 20 minutes, reduce oven temperature to 325° to finish,
approximately 30 more minutes. Before returning the
chicken to the oven, throughly baste with the drippings and
return to the oven to finish cooking.
6. The chicken is finished when a probe thermometer reads
145-150° degrees at the thickest part of the breast.
7. Allow chicken to rest in a warm area for at least 15 minutes
prior to portioning.
1 roasted chicken carcasses (wingtips are desirable)
Ice, approximately 1 pound (optional, cold water will work as well)
1 large yellow onion, diced
2 small carrots, diced
1 small head of fennel, diced
Small bouquet of thyme, parsley, fresh bay (optional)
Assemble your ingredients.
Transfer the carcasses to a stock pot large enough to accommodate the bones with plenty of headroom.
Cover the bones with a generous amount of ice (This step is optional and will yield a more clear broth. If you don't have ice, just use cold water). They should be completely covered. If possible work the ice down into the stock pot and between the bones so that the ice is evenly distributed throughout the pot.
Cover the bones with the water. The bones should be completely submerged, add more water if necessary. You want the water to go from as cold as possible to the final cooking temperature over an extended period of time. This will slowly extract flavor and nutrients from the bones and ensure a flavorful, nutritious and crystal clear broth.
Place the stock over a medium burner and slowly bring the contents up to 170-190 degrees. Once the temperature is within that range, turn the burner down to its lowest setting. Maintain this temperature, which should look like a very light simmer, for about two hours.
While cooking the stock, skim off any foam that rises to the surface every 30 minutes or so. This is the proteins coagulating and rising to the surface. If you were to boil your broth these coagulants and any remaining fat will cloud your broth, capture many of the nutrients in your stock, and basically leave you with a cloudy, bone flavored, unappetizing meat water.
When you are satisfied that you have skimmed off all of the “impurities”, pitch in your aromatics. That is, add your onion, carrot, fennel, and if you choose add the bouquet of herbs.
Simmer for an additional 30-45 minutes.
Strain your broth through a conical sieve or basic kitchen strainer. If you want a clearer broth, strain the broth a second time through a cheesecloth lined strainer.
Chill immediately or chill to below room temperature and/or proceed to processing for canning. The broth will keep for up to 5 days refrigerated or up to two months frozen.