How to make it

  • --Roasted Chicken--
  • Preheat oven to 425F.
  • In a deep roasting pan, stir together squash, leeks, celery and mushrooms. Spread in an even layer on the bottom of the pan, drizzle with ½ tbsp of olive oil and season with salt and pepper.
  • In a bowl, combine the onion, whole garlic cloves, celery leaves, thyme, lemon, salt and pepper. Toss well.
  • Stuff the cavity of the chicken with the mixture, add any remaining stuffing to the roasting pan with the vegetables.
  • Make slits into the skin of the chicken all over (do not penetrate the meat), stuff each with a sliver of garlic.
  • Rub the outer skin of the chicken with olive oil and and lightly season with salt and pepper.
  • Tie the legs together, and set the chicken breast side up on top of the vegetables in the roasting pan.
  • Roast for 15 minutes, then reduce the heat to 350F and baste with the pan juices.
  • Continue roasting the chicken, basting every 15 minutes, until the juices run clear - a total of 45 minutes plus 7 minutes per pound. (In other words, a 3 1/2 pound chicken would take a basic 45 minutes plus an additional 25 minutes, for a total 70 minutes or 1 hour and 10 minutes of cooking time).
  • Remove from the oven and move chicken to a plate or board. Cool chicken until easily handled if making stock (reserve stuffing, minus the lemon pieces). If serving as a roasted chicken dinner, tent with foil and rest 10 minutes before carving.
  • Return remaining vegetables to the oven, raise the heat to 450F and roast a further 30 minutes.
  • Either serve roasted vegetables with chicken or proceed with stock recipe.
  • --Roasted Chicken and Vegetable Stock--
  • Preheat oven to 450F.
  • With your hands (I find it easiest), remove the majority of the meat from the chicken bones.
  • Place the bones in a roasting pan or rectangular pan with chicken backs, spray with canola oil.
  • Roast for 40 minutes.
  • Add the roasted bones, reserved roasted vegetables, roasted chicken stuffing, bay leaves, and peppercorns to a large stockpot.
  • To the pan that held the roasted chicken, add wine and bring to a simmer, stirring to dislodge the pan juices and roasted bits from the bottom. Add to the stockpot along with the water.
  • Bring to a boil, then immediately reduce heat to a low simmer and cook, partially covered, for 5 hours. Skim the surface of any foam or scum and stir every hour.
  • After 5 hours, remove from the heat and strain into a clean pot.
  • Place back on the stove over high heat.
  • Cook until slightly reduced, about 45 minutes, stirring occasionally.
  • Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.
  • --Roasted Chicken Noodle Soup--
  • Heat olive oil in a large pot over medium heat.
  • Add onion and squash. Cook, stirring frequently, 10-12 minutes.
  • Add celery, red pepper and leek. Cook, stirring, 5-6 minutes.
  • Stir in chicken stock and water, then add herbs.
  • Bring to a boil, then reduce heat and simmer 30 minutes.
  • Stir in frozen peas, chicken meat and noodles.
  • Simmer until noodles are cooked, about 4-5 minutes.
Roasted Chicken   Close
Chicken Stuffing   Close
Cooking Stock   Close
Strained Stock   Close
Veggie Saute   Close
Before the Noodles   Close

Reviews & Comments 5

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  • 22566 10 years ago
    Well...This would be a...YES!

    Thank-you Jo Jo for this delicious soup recipe.

    Hope you have a nice week-end.

    Kind Regards

    Was this review helpful? Yes Flag
    " It was excellent "
    a1patti ate it and said...
    I bet it is worth all of the work!! ^5
    Was this review helpful? Yes Flag
    " It was excellent "
    mystic_river1 ate it and said...
    Truly a post of love. Thanks for taking the time to post. Definite 5 forks and wonderful picures.
    Was this review helpful? Yes Flag
    " It was excellent "
    windy1950 ate it and said...
    Wowzers, Jo Jo Ba!! I think I could live on soup. I know I could eat it every day.

    Thanks for posting. ^5!!
    Was this review helpful? Yes Flag
  • jo_jo_ba 10 years ago
    Amount Per Serving
    Calories: 290.3
    Total Fat: 5.1 g
    Cholesterol: 46.4 mg
    Sodium: 576.2 mg
    Total Carbs: 38.3 g
    Dietary Fiber: 4.2 g
    Protein: 24.5 g
    Was this review helpful? Yes Flag

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