It’s easiest to get rid of the fat from your home-made broth if you put it in a tall straight-sided pitcher and stick in the fridge overnight. The fat will rise to the top and solidify, so you can just lift it off. The broth might gel too, but that’s how you know it simmered long enough. It will melt as soon as you heat it a little.
For roasting, you could do a version of Forty-Clove Chicken. Lay a bed of rosemary in the pan; a few sprigs will do if you don’t have a bush. Peel three or four heads of garlic. (Yes, heads, not cloves.) Put any little ugly cloves inside the chicken, and scatter the rest around it. Cook as usual. The roasted garlic will be sweet and wonderful.
And by all means, keep that fat. It’s not exactly schmaltz, but it’s close. Great for frying potatoes or adding to rice or about a thousand other things.
Remove guts, yes they are in there somewhere. Rinse and pat dry. Salt and pepper and if you have it rub with chicken bullion cube crumbled. Roast in oven at 325 degrees. for an hour. :o
I know a lot of people still rinse their chickens - 90% of people do it, but it’s a bad idea. See this link.
People think they’re removing the germs (especially salmonella) from the outside. But in reality, rinsing the bird results in germy water splashing/aerosolizing and getting all over your hands, clothes, countertops, towels, fruit/veggies laying nearby in the kitchen, etc… The heat of cooking will kill any germs that are present. No need to rinse.
Yeah. But ever since I read that the “ice water bath” freshly slaughtered chickens are submerged in described as “a fecal soup” I’ve had to wash my chicken.
I have no illusions that I’m washing off the bacteria, what I’m washing off is chicken shit.
As for the counters, etc, that’s why I keep a spray bottle of dilute bleach near my sink.
