Roasted Rotisserie Chicken Stock

Sometimes I need I break – really. When I need that break, I go straight to my butcher who offers rotisserie style chicken (only on Saturday). They are delicious! Sometimes I make club sandwiches, serve it whole with roast vegetables, and even make soup.

It was the first cool day we’ve had – so even though I picked up a rotisserie chicken, I decided to make chicken orzo soup, utilizing the whole chicken. First I strip the chicken of it’s meat, then use the carcass for a great silky stock. If you are just looking for a way to make stock with the leftover carcass this is still a great recipe, just freeze the stock, and store for up to 3 months.

Roasted Chicken stock – 12 cups
Carcass, wings, chicken legs from (about) 5 lb rotisserie style chicken
1 large onion, quartered
4 large carrots, peeled, chopped
4 celery stalks, chopped
1 head garlic, halved crosswise
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
4 sprigs thyme
2 bay leaves
2 teaspoons black peppercorns

Preheat the oven to 450 degrees F.

Toss together carcass, chicken legs, wings, carrots, celery and garlic with olive oil, and season with salt and pepper. Place on a rimmed baking sheet, and roast for 40 minutes (be sure to turn veggies at 20 minutes).

Prepare a large saucepan with 16 cups of water, thyme, bay leaves and black peppercorn, and add everything from the roasting pan. Bring to a simmer, and let it reduce until about 12 cups, about 2 hours. (Tip: place a clean rubber band around the narrow end of a wooden spoon when you have the 16 cups of water in the pot, you can use it as a measuring stick to get to 12 cups)

Line a strainer with cheese cloth, and strain the broth into freezer safe containers, cool, the cover and chill, or freeze.

Chicken Orzo Soup – 6 servings
6 cups of roasted chicken stock
3 carrots, peeled, diced
3 stalks celery, diced
3/4 cups Orzo
2 prepared chicken breasts, chopped (this is the time to use that meat you took off the carcass to make stock!)

In a large saucepan, bring the stock to a boil. Add the carrots, celery and orzo – cook for about 8 minutes, or until orzo is al dente. Add the chopped chicken breast, and cook for another 2-3 minutes to heat chicken through.

Divide among six bowls and serve.

Happy Cooking! Bon Appetit!


Pumpkin Scones with Maple Cinnamon Butter

This is usually when I start hearing from family about visiting over Thanksgiving – and this is really a perfect make-ahead recipe. You can make these now, and freeze them on the baking tray as recommended, then store them in an airtight container. To serve them, arrange them on a baking tray and put them in the refrigerator the night before – bake according to instructions below. The butter is best made 3 days ahead, and trust me you need to serve it with the scones.

You can also add dried fruit after you put in the butter, no more than 1/2 cup.

Pumpkin Scones with Maple Cinnamon Butter – 8 servings
For the Maple Cinnamon Butter:
¼ cup unsalted butter, room temperature
1 teaspoon pure maple syrup
¾ teaspoon ground cinnamonDSCN1133
¼ teaspoon kosher salt
For the scones:
½ cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon kosher salt
2 cups all-purpose flour, plus more for surface
¾ cup (1 1/2 sticks) chilled unsalted butter
1 large egg
½ cup canned pure pumpkin
¼ cup yogurt
1 tablespoon milk
2 tablespoons raw sugar

Mix 1/4 cup butter, maple syrup, cinnamon, and salt in a small bowl. Cover and chill.

In a large bowl, whisk together granulated sugar, baking powder, ginger, nutmeg, cinnamon, salt, cloves, baking soda, and 2 cups flour. Using the large holes on a box grater, grate in butter, tossing to coat in dry ingredients as you go; toss in the dry fruit here, if using. Mix in egg, pumpkin, and ¼ cup yogurt.

Transfer the dough to a lightly floured surface and pat into a 1½”-thick disk. Cut into 8 wedges; transfer to a parchment-lined baking sheet. Freeze until firm, about 30 minutes.

Preheat the oven to 400 degrees F. Brush scones with milk, and sprinkle with raw sugar. Bake until golden brown, 20-25 minutes. Serve with cinnamon butter.