Roasted Chicken/ Then Chicken Soup

1. 1

   Wash the inside of the bird out and pat dry with paper towels. Place bird in baking dish and drizzle with whatever oil you are using and rub it all over. Sprinkle with S & P, and the leaves pulled off a few sprigs of fresh Thyme. Put 1/2 of a lemon in the cavity, along with a handful of fresh thyme, rosemary and/or parsley.

2. 2

   roast at 425 for 1 hour for a 3 lb bird or 1 1/2 hours for a 5-6 lb bird. use a thermometer to guage internal temp - see chart on your meat thermometer. Add potatoes and carrots around the bird half way thru coooking , let it rest 10 minutes before carving.

3. 3

   Chicken soup

4. 4

   Cover the carcass with water and simmer for 30 minutes, remove from heat, cool, then strain, pulling any meat from the bones. Saute a finely chopped onion in oil till soft, add two crushed garlic cloves and half a minced seeded jalapeno and cook for a minute. Add the meaty stock, juice of two limes, S&P to taste, a pinch of oregano and simmer for 20 minutes. throw in dry noodles near the end and wait til they're soft before serving. Top with crumbled feta.

* Per serving · 4 servings · Values may vary.

No additional tips available.