My Crispy Roast Chicken: 5 reasons why it’s the smartest way to eat a chook

Posted on April 19th, 2013

The past few weeks I’ve been digging around for the cleverest, tastiest most sustainable, healthiest and most economical way to eat chicken. You know, I get obsessed…

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I made my Cheat’s Crispy Roast Chook with an Inglewood Farm organic chicken (recipes below) for photographer Marija Ivkovic, food stylist Lee Blaylock and assistant Kim the other night after we finished shooting my next cookbook. Photo by Marija Ivkovic

I’m personally fatigued by the competing messages when it comes to weighing up the ethical v eco v health v hip pocket considerations and wanted to find a snaptight solution to buying and eating a damn chook that ticks off everything. You too?

After a little consultation and some Googling and kitchen playing I found The Solution. It lies in this technique, which can be summed up in a menu grab:

Organic crispy skin roast chook. With a side of broth.

There’s a full circle story to eating chicken. And it’s really worth knowing it from beginning to end (and back again). I’ll break it down into points…

And just so you know, this is a sponsored post, but opinions are all my own and I researched the topic and came to these conclusions myself. You’ll find my position on sponsored posts and advertising here.

1. The most ethical, environmental and economical way to eat chicken is to eat different joints.

I’ve written about why it’s important to eat the whole animal before. Meat should be eaten respectfully. Eating all of an animal – not just the fashionable cuts, such as the breast – is the most mindful and conscionable way to go about things. It also saves a lot of cash as some of the unfashionable cuts are cheaper (wings anyone?). I really suggest playing around with drumsticks recipes (for bonus health reasons as I outline below), or recipes that use all different cuts of the chook… to see what you like best. I’ve provided details below of how to roast cuts of chook, too (if you’re not into buying a whole bird). I also like this recipe, which plays about with different cuts. Buy up several at your supermarket and experiment.

2. Eating all your chook is best for your health.

Let’s break it down into some watercooler points:

  • The skin is highly nutritious: it contains fat-soluble vitamins and fatty acids.
  • Dark meat is better for you than the white: it contains more minerals.
  • The cartilage-y bits (the joints and wings) and the bones are the healing bits: these parts are where the minerals – particularly calcium, magnesium and potassium – are contained that feed, repair and calm the mucous lining in the small intestines and calm the nervous system. The gelatin in these parts also aid protein metabolism. Below I’m going to show you how to get the most of this phenomenon by cooking up the joints and wings and bones into a broth.

3. But to do this you must eat healthy organic chickens…

Quite simply free-range chooks don’t cut it, to my mind. Remember, free range certification merely means  the bird is able to move outside a cage. This ticks off one (ethical) consideration. Free-range chooks can still be fed nasty chemical-laden feed, and can be fed supplements to speed up their growth process which means their skeletons don’t grow properly, and this causes a host of issues. Organic chooks are free range AND supplement/chemical/antibiotic free. (For more on the difference between free range and organic, see below).

To my mind, organic is the ONLY way to eat chicken. For this is the thing: if you’re going to eat the whole bird, especially if you’re going to cook up the bones and cartilage and extract the minerals (which you’re going to want to, right?!),  you really don’t want to be extracting a whole heap of supplements and chemicals from it as well (right?!).

4. …And to do this, you need to get economical.

By now it might all be looking complicated. And expensive.  I know a big stumbling block to eating organic chickens is the extra cost. But if you’re buying organic, you can eat more of your chook with peace of mind. Which is economical. Which brings us full circle.

And, just to put things in perspective, a whole organic Inglewood Farms chook (which I use) costs about $20 and feeds 5-6 people. That’s $4 or so a serve. Inglewood Farm’s drums and wing portions are $9 per kg, while their popular chicken breast is $29.90 per kilo, which is a lot less than most standard (non-organic) meats and fish you’ll find at the supermarket. 

 Also, you if you buy an air-chilled chook, you’ll get even more bang for your buck. Most chickens in this country (both conventional and otherwise), are water-chilled (more details below) which adds 17 per cent more weight – in chlorinated water! Inglewood Farms chooks are air-chilled, not water-chilled.

5. And to tick off all the boxes, it’s best to cook Roast Chook with a Side of Broth

The beauty of cooking a whole roast chicken is that you can pull off the not-so-good-when-roasted-bits (the wingettes, neck etc) before cooking AND use the carcass after you’ve roasted and eaten all the meat off it to then make a chicken stock (I’ve posted on the health benefits of chicken stock, and recipes). You can use the stock to baste and to make your chicken sauce on your next roast…and so it goes around and around.

Bonus: The chicken stock is chock-full of minerals which calm the gut and help digest the entire meal. Again, around and around.

Before I share the recipe, however, I figured you might like to know a few extra bits and pieces about eating chicken:

  • Look for white skin: the yellow skin pigmentation you find on conventional chickens is derived from xanthophyll, which naturally occurs in yellow corn, indicating the chook’s been fed on corn and grain.
  • Avoid roasting a frozen chook. They can be too watery. If you do use a frozen one, however, always thaw it in the fridge, uncovered, on some paper toweling and pat it dry before cooking.
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Don’t be too neat: chunks of garlic, slabs of lemon, pinches of butter…Photo by Marija Ivkovic

Cheats Crispy Roast Chicken with Sweet Potato Casserole

This recipe combines the best of a number of techniques for roasting a cook, starting with cutting the whole chook in half, thus shortening the cooking time and not requiring constant turning, and, to my mind, making for a moister roast. Plonking things directly on top of the onion adds so much flavour, and stuffing butter under the skin ensures extra crispy skin.

  • Inglewood Farm chicken, room temperature
  • 1 onion, thinly sliced (keeping the end cuts)
  • 1 whole head garlic, chopped in quarters
  • 1 tablespoon butter
  • sprigs thyme or oregano
  • sea salt and pepper
  • 2 lemons, halved
  • ½ cup chicken stock, vermouth or dry white wine

Preheat the oven to 200 C. Toss onion and garlic (cut side down) in a roasting pan. Grab a sharp pair of kitchen scissors and cut the chicken in half down either side of the backbone (the chunkier, bonier “spine”, not the smoother breast bone) and snap/cut the wings at the end joint and remove.  Also cut off any chunky bits of fat.

Plonk the spine, wingettes and excess fat in a big stockpot with the onion end cuts and set aside.

Pat down the chicken, inside and out, with paper toweling to ensure it’s dry.

Now, this is the fun bit: using your fingers and working from the chicken’s bum end, pull the skin from the breast and slide your fingers all the way up. Poke half the butter and some of the herbs up under the skin.


Rub the chicken on both sides with lemon juice, and rub down with salt and pepper and herbs. Splay the chook over the onion, placing the squeezed lemon halves underneath and sprinkle little chunks of the remaining butter over the top. Cook in the oven for 45 minutes.

At 15 and 30 minutes, baste with the juices from the pan. The chook will be ready when you poke a drumstick with a skewer and the juices run clear, not pink.

Remove the chook to a serving dish, along with the garlic and lemon, cover and leave in the still-warm oven. Place the pan over heat and deglaze with the stock/wine/vermouth and bring to a boil, scraping the onions and fatty bits. Add a little more liquid if you like and reduce.  You can strain the sauce (I prefer not to), and serve with the chicken, sweet potato casserole and some steamed greens.

When dinner’s done, collect all the bones – it doesn’t matter if people have chewed them; they’re about to be boiled – and add to the stockpot. Throw in any other odd bits of veggies – carrot, celery, celery leaves, parsley; old and floppy is fine. Toos in a few bay leaves, too. Cover with water and a splash of vinegar, bring to the boil, then simmer, covered, for several hours. When done, strain into a container, chuck out the bones and veggies, and place the stock in the fridge. After a few hours skim the fat/scum at the top and then store the stock in the freezer in one-cup batches or in ice cube trays. You can then use it to make my My Anti-Anxiety Soup.

If you don’t have time to make stock that day, just put the whole lot in a bag in the freezer, adding veggies, meat and herbs to the bag, until you’re ready to boil it up.

 Sweet Potato Casserole

  • coconut oil, butter or ghee for greasing
  • 3 cups sweet potato puree
  • 3 tablespoons almond milk
  • 1 tablespoon rice malt syrup
  • 1 teaspoon vanilla powder
  • pinch of salt
  • 1/2 cup pecans, chopped (preferably activated)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice

Preheat the oven to 180 C and lightly grease a small baking dish. Combine the sweet potato, almond milk, syrup, vanilla powder and salt and pour into the baking dish. Toss the remaining ingredients in a small bowl, then sprinkle evenly on top of the sweet potato mixture. Bake for 30 minutes. Serve immediately, with cream if having for dessert.

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Why organic and not just free-range?

There are all kinds of reasons why organic is the only way to go. Three that strike me as core are:

  • The standards are higher…across the board: Certified Organic producers are audited on a regular basis and have to go extra miles to maintain their accreditation. This has led Inglewood Farms Organic to hatch their own chooks, feed them using most of their own organic grain (less carbon miles!), and give their birds access to 45 percent more outdoor space than accredited free-range birds.
  • Organic chooks grow slower…meaning better meat… and ethics: Conventional (and some free range) chickens are intensively raised to be ready for consumption in as little as 32 days, while organic chooks are slower to reach maturity with a recommended age of 60 days, which adds to the heftier (but worth it) price tag.
  • The chemicals and supplements factor: Clinical nutritionist and health coach Sally Joseph says that certified organic poultry is the only poultry product that is 100 per cent guaranteed to be antibiotic-free. There’s also compelling new evidence of a direct link between pervasive, difficult-to-cure human diseases, such as E.coli, and supplement/chemical-fed chicken. You can read more on that here“We’re finding the same or related E. coli in human infections and in retail meat sources, specifically chicken,” says Amy Manges, epidemiologist at McGill University in Montreal. “We’re particularly interested in chickens. They, in many cases, are getting drugs from the time that they were in an egg all the way to the time they are slaughtered.”

For more factoids, here’s a handy breakdown of the free range vs organic facts:

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Why an Inglewood Farms Chook?

  • It’s Certified Organic, Accredited Free Range and hormone, chemical, growth promotant and antibiotic-free. All birds are fed organic feed exclusively from the farm.
  • There are a bunch of organic brands out there, but they can be hard to find. Inglewood Farm is the biggest supplier in the land and so they can be found in Woolworths, Coles, IGA, Franklins, Harris Farm, Thomas Dux.
  • Most significantly – and unlike most organic and conventional chickens – it’s air chilled, not spin chilled. The latter involves dropping the birds in to an iced slurry of chlorinated water. Chooks absorb this “bleached” water, gaining up to 9 percent weight. So, not only are you getting bleached chook, you’re paying for the extra weight. Inglewood Farm chooks, in fact, lose 2 per cent weight from the air chill process, thus intensifying the flavour (and value). Air chilling also enhances shelf life.
  • All of which makes for a much sweeter “like Grandma used to make it” chicken. I’ve cooked the above recipe a few times and noticed both the fact this one was not “soggy” at all (so it crisped super easy) and was very “chicken-y” in flavour.
  • A whole chook, which will feed six, costs about $20. Which is more than a conventional chicken, sure. But when you engage in the full circle of chook cooking, I assure you, you come out way on top.

How do you take your chicken further? Do you have any questions about where to find an Inglewood Farm chook or how to cook it? 

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  • janene

    …and then all the tasty goodness that comes from making homemade stock : )
    I’ve become obsessed w/ roasting the bones before making the stock. golden deliciousness indeed!


  • Jason

    Slightly off topic, but the Instagram pic you have of the Fruit Loops/Muesli comparison is completely inaccurate.

    David Gillespie point out that Fruit loops have 41.7g of sugar:

    AND Choice website compares over 159 different brands of muesli in which none are as high as 42g.


    Sarah Wilson

    Sarah WilsonSarah Wilson Reply:

    Hi Jason,
    Thanks. That image is from the New York Times, so is US brands.


    Lisa Reply:

    I don’t recall that important piece of information provided in you initial post.


    M Reply:

    There are plenty of muesli brands on the Gillespie and Choice links that have close to or over 30% (even 40%) sugar.

    For example: Nu Vit muesli has 35.3%, Sunsol muesli is at 43.3%, Woolworths bircher is at 35.3%.

    I took the image as an illustration of the principle that because a food seems ‘healthier’ doesn’t mean that it IS actually healthier – a gentle reminder to read labels and not make assumptions!

    Sarah has a market in the US too, so I think that posting a NYT image is appropriate (though perhaps it could have been credited).

  • Jason

    Slightly off topic, but the Instagram pic you have of the Fruit Loops/Muesli comparison is completely inaccurate.

    David Gillespie point out that Fruit loops have 41.7g of sugar:

    AND Choice website compares over 159 different brands of muesli in which none are as high as 42g.


  • Jason
  • Miss Lilapud

    YUM! These photos are beautiful, wow, great work girls! It’s not even 9am and I wanna eat some roast chicken!!
    I love the versatility of chicken and I make a casserole once a week. I always make a really big one, eat it twice (-like the next day – always tastes even better second time round!) and then mouli up whats left to make a delish nutrish soup!
    And yes yes yes LOVE making a good broth to freeze and then add to the casseroles!
    Its my comfort food. I feel like I’m really looking after myself when I eat this way!
    Thanks for the recipes.
    Still wowing – these photos they really are gorgeous!


  • Leanne

    Hi Sarah,

    It was my understanding that all Australian Chickens were hormone free? Regardless of whether they are organic or not? Is that not the case? I would love to know for sure!

    Thanks, the chicken looks GREAT!


    Sally Joseph Reply:

    Hi Leanne
    thought I would respond to your question as a Clinical Nutritionist, hormones have been banned from being administered to chickens in Australian since the 1960′s, so you are safe there, however non-organic chickens are still administered anti-biotics which can also promote growth, one of the reasons people still believe they are fed hormones. I wrote an article about it on y blog if you would like to learn more

    Cheers Sally


  • jodi

    Sarah, have you read Arabella Forge’s book ‘Frugavore’? I think you’d love it x


    Kay Reply:

    Jodi, I was thinking the same thing, as Arabella’s philosophy regarding food is similar to Sarah’s, (and the fact that she also suffered an AI disease, which sparked her interest in food and nutrition.)

    I also think it’s great to see an Accredited Practicing Dietitian that has such a healthy approach to food (e.g. promoting whole foods instead of processed foods and a Weston Price-friendly way of eating).

    Sarah, if you do introduce guest posts (I think it was mentioned in a previous post?), I’d love to read stuff written by Dietitians like Arabella.


    Jo Foster

    Sarah WilsonJo Foster Reply:

    Ha! Yes, we love Arabella. You’ll see more from her on the blog soon. x


  • Tina

    Hi Sarah,

    Im wondering if you could recommend an alternative to using butter under the skin?

    I dont live a compltely sugarfree life but your recipes are fantastic and have helped me to cut out the majority of suagr in my day to day eats! And i notice the difference so thank you for sharing :)


  • Ange

    Thanks for these recipes Sarah! A few years ago the only part of chicken I would eat was the breast as I thought the wings and drumsticks were useless! But now I like to feast myself on the drumsticks as my hubby always used to say how the drumsticks had the most flavour being on the bone and he was right! If anything the breast is the last thing I eat but I usually save the breast for soups etc! My kids love the wings and get excited when I cook chicken because of the wings and they also like to eat the skin due to seasoning and I always thought that eating the skin was really bad for them but after reading this blog I’m now glad they eat it! Great blog again Sarah thank you :)


  • Liane Colwell


    You said this: “Avoid roasting a frozen chook. They can be too watery. If you do use a frozen one, however, always thaw it in the fridge, uncovered, on some paper toweling and pat it dry before cooking.”

    I disagree with the “uncovered” point as the moist skin/flesh would allow ‘wild’ bacteria and yeasts to proliferate on the surface. Instead best to defrost in a closed glass container or in a bag resting in a glass or SS dish. Most importantly the chicken blood should not be allowed to fall on fresh vegs etc-so best to defrost towards the bottom of the fridge. Sometimes it takes longer than 24 hrs.

    It is important to test the internal temperate (at the leg joint is best) to test for doneness. Too many food writers have led Australians to consume undercooked chicken. Sure there is less risk with organic and free-range chickens because of their reduced load of pathogens but it is still a concern.

    You said this: “There’s also compelling new evidence of a direct link between pervasive, difficult-to-cure human diseases, such as E.coli,”

    E.coli is not a disease. It is a family of bacteria found in the human (and animal) GIT ie gastro-intestinal tract. Ideally it is in balance with the so-called “good bacteria” ie non-pathogenic bacteria. And yes some dangerous strains of E.coli like O157: H7 are getting more prevalent in the food supply, and can survive in conditions we could not have anticipated 20 years ago eg water activity below .9.


    Liane Colwell [Gastronomer].


    Liane Colwell Reply:


    The most important thing about avoiding food poisoning from chicken is to buy best quality, fresh chicken, store as per above and cook as per above, testing for doneness, before serving.

    Risks of consuming poorly-prepared or pathogen-laden chicken include listeriosis, camphylobacteriosis and salmonellosis. Death and long-term debility are other, more serious consequences.

    Happy cooking and thanks for this interesting post & recipe.

    Liane Colwell [Gastronomer]


  • Lisa

    Thanks Sarah – you have inspired me to make my first lot of chicken stock! I always buy free range but am going to jump the next hurdle and buy organic now – thanks for the info on this.


  • Rose

    I’ve bought organic chickens for roasting in the past but they tend to taste fishy, which is not nice at all. Nothing like the flavour of a roast chicken, but not free range I’m afraid. Are they fed on fishmeal?


  • Juanita


    Love the recipes – I too make a chicken soup with my leftover roast chook! My kids love it and I get a no cost meal out of it. We don’t strain out the veg but, we keep them in and add noodles or barley or something to bulk it.

    Love the sound of the sweet potato casserole – will be trying that next week. :)


  • anne-marie

    There are just 2 of us and I roast chicken once a week. I pour off the juices into a container and refrigerate it. later I separate the stock and fat, keeping some of the fat to roast vegies in; the stock I keep for gravy or risotto, which I also make once a week. so out of one chicken, we have a roast dinner, a risotto dinner and cold chicken sandwiches x 2…so $20.00 for 4 meals is a bargain in my book. love the sweet potato casserole recipe, thank you!


  • Nicole

    Love the simplicity and flexibility, frugality and Eco friendliness of this post/recipe – wonder if I have time to duck out now and get one on the table for tonight??


  • Alexandria

    Oh goodness! The photos look so scrumptious!


  • Laura

    Sarah, your info support team are pathetic. Obviously, you are very out of touch with this part of your business. Numerous emails and no replies!


    Jo Foster

    Sarah WilsonJo Foster Reply:

    Hi Laura. Email me: jo @ and let me know how we can help.


  • Cass

    Cant wait to try this on the weekend, perfect project for the cold weather thats hit Sydney.
    Thanks for another inspiring post Sarah.


  • jenny @ hello great health

    i love inglewood chicken. it is the only chicken we eat at home.

    yes it is more expensive than the other options but it is the true cost of ethical food so we just eat less chicken. i love using their chicken breasts for the IQS coconut curry chicken breakfast balls.


  • Inga

    Hi Sarah,

    Thank you for all of your hard research work, saving my brain . I plan to put it to good use.

    I am disappointed Miss Lilipud did not share her casserole recipes… torturous! I can not stop wondering what they are.

    Hope you have a great weekend.


  • fiona

    Bugger! I just popped a whole Inglewood organic chook in the oven. THEN I read this post. Next time!

    By the way, thanks for all the info you share, and the amount of time you put into reading (and summarising for us!) you do, Sarah. Eating this way just makes so much sense. I feel fantastic for it. So, thank you.


  • Jen

    Hi Sarah,

    Maybe you can clarify this one for me – if I start my stock at night and switch off the stove just before bed (ie. before the stock has cooled sufficiently to refrigerate) can I leave it out overnight or will there be a chance of bacteria overgrowth/food poisoning etc.? It might be more important with the bone broth to cool and skim off the fat so same question different meat!!?? (Haven’t tried this yet.) Would be grateful for any tips, its just a timing thing most days.
    PS. Just at the end of Week 3 sugar free, partly thanks to you, you sweetie!


    Inga Reply:

    Hi Jen,

    I am no expert but from what I have read I wouldn’t, it would leave the stock at an optimum temp for bacteria to grow.

    You could put the pot of stock in an ice bath (sink of ice and water) to drop the temp quickly, then refrigerate or freeze.

    Hope this helps.


    Jen Reply:

    Hi Inga,

    Thanks for your response. My partner asked me to look up Heston Blumenthals’ recipe for chicken stock which he had seen on SBS and it said exactly that – to put into an ice bath to cool it down immediately. So we both came up with the same answer!


  • Mia Bluegirl

    Hmmm, my comment about all Australian chickens being hormone free by law has disappeared. Technical glitch or is freedom of speech not allowed on sponsored posts?


    Sophie Reply:

    Yeah I saw that comment last night. This post was great and I enjoyed it and shall be making the roast, inspired! But I do find the sponsored aspect of this post a bit funny. There is a real ‘advertising’ side to this post! Ah well,I enjoyed it regardless.


    Jo Foster

    Sarah WilsonJo Foster Reply:

    Hey Mia, must’ve been a glitch when the post went down.


    Jo @ Shop Naturally Reply:

    Yes, I’m 99% sure that all chooks in Australia are hormone free now, but I’m a fan of Inglewood chickens and it’s all I eat. Here’s why (no sponsorship from me here, while I sell lots of organic stuff, fresh food isn’t a part of it).

    Besides the taste and the whole ‘organic feed’ thing, they smell different. Reason? From what I’ve been told, other chickens get washed off in chlorine or something equally as fowl (pun intended) and the Inglewood chooks don’t. The first time I bought one, I thought it smelt weird and I questioned the butcher. He explained to me that’s what they’re SUPPOSED to smell like. Now I think the others smell weird.

    I don’t remember all the ins and outs of the technical stuff on this, it was just a conversation I had with the owner of an organic supermarket on why they stopped selling Lilydale. They couldn’t get a straight answer from them, so they dropped the brand and went organic Inglewood only. I’m really lucky that we have an organic butcher on the Central Coast who deliver and a couple of stores who stock it.


  • Jo Foster

    Hi Laura, email me: jo @ and let me know how we can help.


  • Kay

    I’ve noticed that unfortunately none of the shops in my areas stock organic chooks. Maybe I’ll have to put in a request at my local Coles.

    On another note, I found this Choice article interesting (

    It states that “[In France] the key factor in producing the flavour is the use of traditional breeds of chook that grow much more slowly than birds that have been bred for factory farming. Label Rouge chickens must grow for at least 81 days before slaughter” (longer than the 35 days for standard chickens in Australia mentioned in the chart.)


  • emmy gee

    Made this chicken last night- yummo! Thanks! Tonight we’re having the broth, made into veggie soup….


  • tanya

    Advertising and disappearing comments aside, I cooked an unnamed organic chook according to this recipe tonight and it was absolutely divine. Thank you Sarah for this recipe it’s going straight to the top of my list.

    The onions were a real surprise for me – they were a tiny bit uncooked when I ate them and almost tasted pickled in the wine reduction. I usually dislike onion unless it is completely cooked but this was a fantastic addition that adds a bit of acid and balances the richness of the chicken flesh.

    Like I said – divine!


  • Angelique

    Can I just say that even your sponsored posts are informative and never do I feel you’ve done it just for a quick cheque. If anything you earn your cheque tenfold with the extra effort you invest in these. Long way of me saying thank you, and I’m making this recipe next week.


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  • anastasia

    sounds delicious!! I cooked a whole chicken on Friday for the first time in years!!! I always buy thigh fillets but decided to try a Middle Easter ‘pot roasted’ chicken recipe. It was delicious…
    I cooked it in a pot with 1 cup water, juice of half a lemon, salt and pepper and a full garlic clove (not crushed) for 2hrs – turning once half way…) was so good!! I served it with a basmati rice pilaf – awesome dinner!!


  • Sarah Wilson

    Hey Mia, we’ve looked everywhere…It’s not in pending or anywhere on record.


  • Angela

    Love your blog. Great recipe. Just curious why you’re saying to scoop off fat/scum from the stock? They are very different things. If you want to remove the scum, you can do that once the stock has been simmering for awhile. But the fat is so beneficial that it is really in my mind an essential part of the stock and not to be wasted. Fat is a friend not a foe. I’m guessing (hoping) you already know that and are spreading the word…


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  • eskimojo

    For super extra tasty stock/broth – roast your bones again after eating the chook. You want them to be quite a dark brown colour before you put into the water – think about making gravy, the brown burnt bits are what gives it the best taste!


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  • anne-marie

    @Tyson Brown, if this isn’t your interest….back off and leave the page! very simple really ! Those of us here love cooking, love trying new things, most of us are sugar-free too. So just go away and eat whatever you like and leave the rest of us to our choices please.


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