Roast Chicken Part Out

Many years ago, I decided it would be fun to utilize every part of any chicken (duck or other bird) that I roasted. And soon enough, I had fallen into a routine of eating the easy meat first (breast, thighs, legs), then maybe making a stew or stuffing (out of whatever was still easy to pull off), and finishing with the bones (making a crispy skin-heavy dish I call, handily enough, Bones). Any-the-way, this is a record of how I parted out one such bird.

Roast Chicken
1 chicken (whole, thawed, I refroze the giblets)
1 cup (or so) water

I placed the chicken face down (breast down) in a glass dish, added a cup of water (I had been adding a bit more, but that was giving me too much juice, so I'm cutting back on the water), and I roasted at 350° for 2 hours, making sure the chicken was cooked to my satisfaction prior to removing from the oven.

Then, with the bits and pieces I made:
So, not so interesting, after all. I mostly made Chicken Nachos out of this bird. Oh, well.

July, 2018

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