Truc (Tip): A roasted chicken serves so many purposes. For example, you can have a dinner for two with the legs, along with some roasted vegetables; and then the next day you can have a lovely lunch with the cold, sliced breast and a salad. With the carcass, you can make a stock that will be the base for a soup or some “lentilles du Puy” (a previous post).
Well, let me suggest some vegetables. I find myself with an abundance of onions, celery, and carrots—the French holy trinity of mirepoix—which marry well with fennel bulb (the white part only).
Prepare your chicken for roasting with a pierced and heated lemon in the cavity, and slice another lemon in half and put cut sides down in the roasting pan. Slice onions, celery, and carrots, and quarter fennel bulbs, cutting out the hard core. Simmer in salted water and a bit of butter until crisp tender. Place vegetables in the roasting pan, and pour in a little white wine (sauvignon blanc is best) to cover the bottom. Roast at 400 degrees for about an hour. Remove when chicken juices run clear, and serve all on a platter.
Next, or the next day, make a chicken stock with the carcass, including onion, celery, carrots, the green stalks of the fennel, a bay leaf, thyme, and parsley. Simmer for about an hour. Strain and combine with any leftover chicken, chopped, and roasted vegetables for a tasty soup! If you like a thicker broth, add a few tablespoons of roux (a paste of equal parts of butter and flour) for the last 10 minutes of the simmering time.