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Nov 8, 2004 01:38 PM

How to Make Roast Chicken w/ Vegetables, sans Chicken

  • c

Hi everyone,

I am so glad that there is a separate board to talk about cooking.

When I make roast chicken, I always have a layer of carrots, garlic, and onions at the bottom of the pan. And, I always pour about a cup of chicken stock over the chicken and veggies. Everyone loves how the veggies soaks up the flavour of the stock and the chicken.

Question is, can I make the veggies alone as a side dish, without the chicken? If I simmer/braise the veggies in chicken broth for an hour or two, would I get the same taste and softness?

Appreciate your help!

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  1. Braising in chicken broth isn't going to cut it. If you want the same flavor you should roast the veg with chicken fat.

    3 Replies
    1. re: swingline

      You can use goose fat as well, which is more readily available at specialy stores. Duck fat might be too much flavour.

      1. re: ab

        Duck fat is lovely this way. Trust me on this.

      2. re: swingline

        a great use for that can of chicken fat in the freezer . . .

      3. Lynne Rosetto Kasper has a technique that works well for me. I'm sure the basic recipe can be adapted for the veggies you plan to use. Here is a link.


        1. I have done this and you do get tasty veggies but they are not the same! It is the chicken fat/juice seeping into the veggies that really boosts the flavor.

          1. No, it will not be the same. The chicken releases fat *and proteins and gelatin* (so merely using poultry fat doesn't cut it) that help with the Malliard reaction that gives a special blend of flavors and mouth feel.