A roasted chicken graces many tables for Sunday supper (its good any night really). The method I use, steam roasting alway yields a tender, juicy chicken with a lot of broth to make gravy or serve au jus. I use the same method (with additions) for Thanksgiving turkey. The chicken is stuffed with aromatics, herbs, lemon and roasted in a covered pot, at the end of the cooking time uncover to brown and crisp the skin. I waste nothing, saving the bones to make bone broth. Here’s how to make it:

Steam roasted chicken

1 3-4 lb roasting chicken

1 shallot or 1/2 onion

half lemon

handful parsley

2-3 sprigs fresh thyme

2 garlic cloves (skin on)

olive oil

salt and pepper

Preheat oven to 400 degrees. Remove packet from the cavity of the chicken. Place in pan, rub the entire chicken with olive oil. Sprinkle salt inside cavity and stuff with the onion or shallot, lemon, parsley, thyme and garlic cloves. Generously salt and pepper the chicken. Cover with the lid and bake for 1 1/2 – 2 hours depending on size of the chicken, at the end of cooking time remove the lid, roast (on 400 degree convection roast if your oven has that option) until skin is brown and crisp basting before hand. Once browned remove from oven, let sit 10-15 minutes loosely tented with aluminum foil before serving.

Save the bones, skin, broth and freeze in a zip lock bag. When you want to make bone broth throw it all in a pot, add carrot, celery, parsley, onion, garlic, herbs, reserved broth if you have any and water, bring to a boil, lower heat to medium low, cover the pot and simmer the hell out of it at least 8 hours. If using an instant pot 1 1/2 – 2 hours on high pressure, natural release. Remove the bones and vegetables, strain and freeze, you will have a healthful and nourishing soup base or just for sipping , it does your body good.