Zero waste roast chicken

Based on 3 ratings

Ruby Goss

Editor at Kitchen Stories

instagram.com/ruby.goss/

“For environmental and ethical reasons, I choose to only cook meat occasionally at home, and when I do, I prefer to choose organic, quality-reared, and free range meat and use it wisely. This "zero waste" recipe suggests how to use both the rendered chicken fat, offcuts, and the carcass to get more than one meal out of a single chicken.”

Difficulty

Easy 👌
50
min.
Preparation
40
min.
Baking
0
min.
Resting

Ingredients

Servings:-1+
whole chicken
2½ tbsp olive oil
2 tsp flaky sea salt
½ lemon
2 tsp flour
30 g butter
2 tsp honey
80 ml white wine
80 ml water
1 tbsp caper
salt
pepper
parsley (for garnish)
Metric
Imperial

Utensils

  • bowl (large)
  • scissors
  • knife
  • paper towels
  • oven
  • baking sheet
  • pastry brush
  • aluminum foil
  • frying pan
  • fine grater
  • cooking spoon
  • plate (large)

Nutrition per serving

Cal
812
Protein
56 g
Fat
60 g
Carb
6 g
  • Step 1/5

    Preheat the oven to 230°C/450°F. Spatchcock the chicken to lay flat, reserving the spine and any other trimmings for stock, rather than throwing it out. Pat the chicken skin dry with paper towels.
    • whole chicken
    • bowl (large)
    • scissors
    • knife
    • paper towels
    • oven

    Preheat the oven to 230°C/450°F. Spatchcock the chicken to lay flat, reserving the spine and any other trimmings for stock, rather than throwing it out. Pat the chicken skin dry with paper towels.

  • Step 2/5

    Place chicken on a baking sheet. Rub the skin with oil, then season the whole chicken, including the under-side, with flaky sea salt. Transfer chicken to the oven and cook for approx. 40 min., or until the skin is crispy.
    • 2½ tbsp olive oil
    • 2 tsp flaky sea salt
    • baking sheet
    • pastry brush

    Place chicken on a baking sheet. Rub the skin with oil, then season the whole chicken, including the under-side, with flaky sea salt. Transfer chicken to the oven and cook for approx. 40 min., or until the skin is crispy.

  • Step 3/5

    You can also roast the offcuts from spatchcocking the chicken, and reserve them to add to your stock. Remove chicken from the oven and cover loosely with foil and reserve the roast chicken juices.
    • aluminum foil

    You can also roast the offcuts from spatchcocking the chicken, and reserve them to add to your stock. Remove chicken from the oven and cover loosely with foil and reserve the roast chicken juices.

  • Step 4/5

    Zest lemon. Add half of the butter to a frying pan. Add capers and fry until crispy, then remove them from the pan. Add approx. 5 tbsp of the chicken roast juices and remaining butter to the same frying pan, set over medium heat. Once the butter has melted and is heated, add flour and stir until dissolved and bubbled. Add white wine and water and stir well, letting it bubble until it thickens slightly. Add lemon zest, juice, and honey. Season with salt and pepper.
    • ½ lemon
    • 30 g butter
    • 1 tbsp caper
    • 2 tsp flour
    • 80 ml white wine
    • 80 ml water
    • 2 tsp honey
    • salt
    • pepper
    • frying pan
    • fine grater
    • cooking spoon

    Zest lemon. Add half of the butter to a frying pan. Add capers and fry until crispy, then remove them from the pan. Add approx. 5 tbsp of the chicken roast juices and remaining butter to the same frying pan, set over medium heat. Once the butter has melted and is heated, add flour and stir until dissolved and bubbled. Add white wine and water and stir well, letting it bubble until it thickens slightly. Add lemon zest, juice, and honey. Season with salt and pepper.

  • Step 5/5

    To serve, carve the chicken into legs, wings, and breast meat. Pour the sauce into a dish, place the chicken pieces on top, crispy skin facing up, and garnish with parsley and crispy capers. Rather than throwing away the chicken carcass, add bones to a large pot with aromatics to make home-made stock. You can also re-roast the carcass in the oven to deepen the flavor.
    • parsley (for garnish)
    • plate (large)

    To serve, carve the chicken into legs, wings, and breast meat. Pour the sauce into a dish, place the chicken pieces on top, crispy skin facing up, and garnish with parsley and crispy capers. Rather than throwing away the chicken carcass, add bones to a large pot with aromatics to make home-made stock. You can also re-roast the carcass in the oven to deepen the flavor.