Roasting a Chicken...and Creating a Stock

To roast a chicken, pre-heat the oven to 400F.

Rinse and pat the bird dry, then rub with olive oil and sprinkle with salt and pepper.

Stuff a bunch of herbs inthe cavity (along with the neck and other parts that are in there--they add flavor and nutrients) and throw it in the oven for an hour to an hour and a half, turning after about 40 minutes so top and bottom get golden brown and the meat is falling off the bone.

Eat what you want, remove the meat from the carcass and reserve for a later meal, and put the bones in the crock pot covered with water. Add some onion, a carrot, maybe some celery, and a bay leaf and let cook on low overnight. The next day, strain the broth and you have a wonderful stock for cooking your rice, grits, pasta or for making a soup. Or portion into containers and freeze.

Tip: What to Eat on a Plant-Based Diet

Here is a really good blog-post from The Running Carrot, talking about the benefits of eating a plant-based diet. This doesn't mean eating only plants, just eating mostly plants. The article has oodles of great nutritional info on produce, much of which we see in Fair Shares. It will make you feel pretty...Read more

Testimonials

As both a vendor and a member, I've found Fair Shares to be a wonderful organization to be a part of. It has opened my eyes to a whole range of farmers/producers in the region that I may never have had the opportunity to come in contact with if it weren't for my involvement with Fair Shares. And you folks all rock!

- Josh Allen

Josh Allen, Companion Bread, St. Louis MO
Companion Bakery