Butterflying a chicken exposes its entire surface to the oven heat, so unlike a whole bird, all of the skin browns beautifully. It also reduces the roasting time by almost half.
Basic Chicken Stock
I like to include the bones as it makes for a better flavor.
Skin & Bones of A Whole Chicken Including Neck & Spine
2 Celery Stalks
1 Large Onion
1 Tablespoon Salt
In a big pot, collect the bones. Cover the bones so that there are four inches of water above the bones. Set over a high heat to bring to a boil while you chop the onion, carrot and celery into large diced pieces. Add all of the ingredients, including the skin, neck and spine, to the pot and bring to a boil. Reduce the heat to simmer for 6 hours. Strain and reserve the broth. Store in the refrigerator for up to three days or freeze. Makes 4 cups