How to Make Roast Chicken w/ Vegetables, sans Chicken

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!

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.

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.

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.

Link: http://splendidtable.publicradio.org/...

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

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

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

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