A new habit - Chicken Stock

It may not be so pretty, but, thick, rich, chicken stock is my new love. It's a base for so many choices; gravies, soups, sauces. The list almost makes itself.

So about a year ago I became entranced with a roast chicken. It may have been a few years ago when I was practicing with Roast Turkey and the roasting just leaked over into the little birds. Weekly. I've tried lots of recipes, high heat, low heat, sear and reduce the heat, stuffed, unstuffed, trussed, untrussed, but the one that stuck is Ina Garten's. She tells the story of making it every Friday night for her Jeffrey. I think it's tremendously romantic and inspiring. Ours tends to be a Sunday treat. Moved to the weekend while the kids are at youth group. Just me and my love, a chicken and salad.

The roasted chicken is the easy day in my weekly plan. I get it ready, roast it, serve it and then, ah, leftovers for lunches or dinner and the best? Easy, easy clean up. I make mine in a cast iron skillet. While we eat the pan sits. I heat it up and deglaze with white cooking wine. Then whatever veggies made it under the bird, ends up in the stock pot along with bones, skin, a fresh onion and the deglazed juices. It all simmers low and slow for a few hours and voila! Stock.

One bird. Three roads. Happy am I.

Spatchcocked Chicken with Tomatoes a la Ms. Stewart

Use a 3-4 pound chicken. Turn it breast side down on a cutting board and starting at the bottom, cut upward with kitchen shears, along the backbone. Cut along the other side and remove backbone. Turn the chicken and flatten it in true butterfly style by applying pressure with your palm. (Here's a video of a more complete method and a more refined method, which makes it easier to cut for serving.)

Spatchcocked Chicken with Tomatoes

Preheat oven to 500 degrees.

Season spatchcocked chicken with coarse salt and ground pepper and place, breast side up, in a pan (or on a cookie sheet) with 3 unpeeled garlic cloves, smashed. With the tip of a paring knife, pierce 1 pint cherry tomatoes. Add to pan and drizzle tomatoes with 1 teaspoon olive oil; season with salt and pepper. Pour 1/2 cup dry white wine and 1/3 cup water into pan. (we forgot the wine and it was delicious...) Roast chicken until juices run clear when pierced between breast and leg (to 165 degrees at the thickest part of the meat) 30-40 minutes. Let rest 5 minutes. Sprinkle with 1/4 cup basil leaves before carving.

Taken from Martha Stewart Everyday Cooking July, 2010. 
Also see Martha Stewart's website recipe.