Roast chicken with steak fries (Slow Food $5 Challenge)

Almost every week to every other week I roast a chicken. I pick off the meat and then make chicken stock overnight with added carrots, celery and onions. Roasting a chicken seems like a luxury, but it’s not! It takes 1.5 hrs in the oven at 320F. I’m happy when my digital thermometer registered 160F. Prior to roasting, I brine the chicken in water, salt and lemon juice for approx. 20-30 minutes, mainly to remove the bacteria and other external impurities. I then cut small holes in the skin through which I stuff seasoning and rub it over the meat. I cover with olive oil and put it in a covered pot to roast. So easy!

From the stock, the options are limitless; soups, base for grains/beans/polenta, sauces, etc. Stock is so convenient to freeze and use whenever! I’ve heard of people freezing them in their ice cube trays so that they can access it a la carte. For stock, I add the bones from the roasted chicken, 2 carrots, 1 onion with skin, 2 celery stalks and fill the pot with water. I season the stock lightly with herbs, salt and pepper. The pot simmers over night for approx. 10 hours.

Gravy. I have not made gravy during this weekly ritual until recently. Do it. A good tip from my recently read chemistry cookbook, separate the fat and water layers before making the gravy. I did this the simple way by saving the drippings in a tupperware overnight and let the two phases separate themselves. Then the book advises to add flour to only the fat layer first and simmer for a few minutes. Afterwards, add the non-flat liquid and thicken and season. This fully incorporates the thickening agent, removes any floury taste, and ensure silky smooth gravy. I almost drooled while eating this chicken and gravy over a piece of bread.

Lastly, cut 2 potatoes into steak fries strips, coat lightly with olive oil and salt and than roast in the oven at 400F for 25 minutes. (Flip once)

The seasoned roasted chicken and roasted potatoes covered in thick gravy is an inexpensive luxury.