Best 2 Pot Roast Chicken With Stock Recipes

**Pot Roast Chicken with Stock: A Savory and Succulent Delight**

Indulge in the delectable flavors of pot roast chicken, a classic dish that combines tender chicken, aromatic vegetables, and rich stock for a hearty and satisfying meal. This versatile dish can be easily prepared in a Dutch oven or slow cooker, making it perfect for busy weeknights or special occasions. Whether you prefer a traditional recipe or a modern twist, our collection of pot roast chicken recipes offers something for every taste. From classic pot roast chicken with root vegetables to variations featuring herbs, spices, and even beer, you'll find a recipe that suits your preferences. So gather your ingredients, choose your favorite recipe, and embark on a culinary journey that will leave you craving for more.

Here are our top 2 tried and tested recipes!

ROASTED CHICKEN STOCK

Roasted Chicken Stock image

One of the great joys of roasting a chicken is turning the bones into stock. This simple golden elixir, a real panacea for life's ailments, starts with a leftover carcass from a roasted chicken, one you've already eaten and picked the meat off of. What you're going for here isn't clarity in looks or flavor, as you might with a traditional French stock. Instead, this version is deeply fortified with alliums, bay leaves, peppercorns and a touch of turmeric for earthy depth and spiced savoriness. This stock is great to cook with, but also tastes excellent sipped straight from a mug like tea.

Provided by Eric Kim

Time 1h10m

Yield 1 1/2 to 2 quarts

Number Of Ingredients 7

Ingredients

1 leftover carcass from a whole roasted chicken, meat picked off and saved for another use
1 large yellow onion
1 head of garlic
8 small or 4 large dried bay leaves
1 tablespoon kosher salt (Diamond Crystal) or 1 1/2 teaspoons coarse kosher salt
1 tablespoon whole black peppercorns
1/4 teaspoon ground turmeric

Steps:

To make this stock in an Instant Pot: Add the chicken carcass to a 3- or 6-quart Instant Pot or other electric pressure cooker. Chop the onion into eighths, and slice the garlic head in half crosswise to expose the cloves; dump the alliums into the pot over the chicken. Crush the bay leaves and add, along with the salt, black peppercorns, and turmeric. Add enough cold water to reach the max line in the 3-quart or to cover the bones in the 6-quart (5 to 6 cups). Gently stir and cover with the lid. Pressure-cook on high for 1 hour and let the pressure release naturally.
To make this stock on the stove: Follow Step 1, but place all of the ingredients, including the water, into a large heavy-bottomed pot, such as a Dutch oven or stock pot, and gently stir. Bring to a boil over high heat, then immediately reduce the heat to maintain a gentle simmer. Cover and cook until the stock is deeply golden, the chicken bones are falling apart at the joints when you try to pick them up and the vegetables have turned to mush, about 3 hours.
Strain the contents of the pot through a colander set over a large bowl; press the bones to get out all of the liquid. Taste for seasoning, adjusting with salt as desired. Ladle the stock into large mugs for sipping, or use as an ingredient in your cooking. Alternatively, you can let the strained stock cool slightly before transferring into quart containers and storing in the refrigerator.
This chicken stock will keep in the refrigerator for 3 to 4 days or in the freezer for up to 4 months. Heat individual portions in coffee mugs to drink in the morning for breakfast, or use as a base for soups, stews and porridges throughout the week.

CHICKEN POT ROAST

Chicken Pot Roast image

Provided by Sheila Lukins

Categories Chicken Roast Father's Day Dinner Family Reunion Potluck Parade

Number Of Ingredients 9

Ingredients

1 chicken (3 1/2 pounds), in 8 pieces, rinsed and patted dry
Salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
2 tablespoons olive oil
2 cups diced carrots
1 large onion, halved and slivered
2 tablespoons minced garlic
1 tablespoon chopped fresh tarragon (or 1 teaspoon dried)
2 tablespoons flat-leaf parsley, for garnish

Steps:

1. Preheat the oven to 350°F. Season the chicken generously with salt and pepper.
2. Melt the butter with the oil in a large, heavy ovenproof casserole over medium heat. Brown the chicken in batches, about 8 minutes per batch, being careful not to pierce the skin. Remove to a plate.
3. Reduce heat to medium-low. Add the carrots, onion, garlic, and tarragon; cook, stirring, for 5 minutes. Return the chicken and any juices to the casserole, arranging the pieces atop the vegetables. Cover and bake in the oven for 1 hour, basting occasionally. Sprinkle with chopped parsley and serve immediately.

Tips:

To achieve a flavorful and juicy chicken, use a whole chicken instead of chicken parts.
Generously season the chicken inside and out with a blend of herbs and spices for maximum flavor penetration.
Sear the chicken in a large pot over medium-high heat to create a golden-brown crust that locks in the juices.
Add aromatic vegetables such as onions, carrots, and celery to the pot for a flavorful base.
Use a combination of chicken stock and water or broth to create a rich and flavorful liquid for braising the chicken.
Bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer the chicken until it is cooked through.
Skim any excess fat from the surface of the liquid before serving to ensure a clean and flavorful broth.
Serve the chicken with your favorite sides such as mashed potatoes, rice, or roasted vegetables.

Conclusion:

This classic pot roast chicken recipe offers a simple yet delicious way to prepare a flavorful and comforting meal. With its tender chicken, rich broth, and aromatic vegetables, this dish is sure to please the whole family. Whether you are a beginner or an experienced cook, this recipe provides a straightforward approach to creating a satisfying and wholesome dish that can be enjoyed by all.