A 2-Part Recipe: Whole Roast Chicken & Stock
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A whole roast chicken with roasted vegetables, served with pan juices. The recipe also yields a pot of homemade chicken stock from the bones. It's a classic, impressive dinner that rewards a little planning and results in two dishes from one effort.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 onions ((cut into wedges))
- 6 carrots ((cut into 2-inch chunks))
- 1 roasting chicken ((about 5 pounds, 2.3 kg))
- 2 tablespoons butter ((melted))
- 1 tablespoon extra virgin olive oil
- Salt and pepper
- 1 bunch fresh thyme
- 1 lemon ((halved))
- 1 head garlic ((cut in half crosswise))
- 12 cups warm water
- 2 carrots ((cut into large chunks))
- 2 ribs celery ((cut into large chunks))
- 1 onion ((quartered))
- 2 cloves garlic ((smashed))
- 5 black peppercorns
- 2 bay leaves
At a glance
PER SERVING · TIME 495M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 8h
- Sodium
- 538mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1188mg
- Calcium
- 156mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 538MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.