This was another of those $2.50 whole chickens D and I got at the grocery store. Unfortunately, we didn't have anymore stuffing so D made a rub of various spices and smeared all over underneath the skin and then on top of the skin as well. We also cut up onions to stuff under the skin. After that, we cut up about four potatoes to put around the chicken and half a bag or so of baby carrots. The green stuff on the veggies is fresh parsley.
It was absolutely perfect. We both could've eaten it until we hurt, but we were good kids. What we didn't eat mostly got put in a container and frozen for another day, puppy got most of the skin and some other bits and pieces, and then the bones and such got put into a gallon ziploc baggie for making chicken stock (our third bag by the way). :-)
I think it's been 4 months since we started collecting bits of things for making the stock. We've been watching the Food Network and it seems a lot of the chefs make their own stock. The contents of our bags vary from chicken leavings/bones, the necks of the chickens we've used, onion leavings (skin and roots included), green onion leftovers, cabbage parts, pieces of parsley stems, and some of the chicken broth that's settled into the bottom of the dish after baking it. It'll definitely be an experiment, but I'm optimistic about it.
