Roast Chicken with Mushroom & Leek Sauce, plus Serrano & Ginger Bone Broth

1 5lb whole chicken (I used Farmer Focus organic & free range)

2 cups sliced leeks

16 oz whole baby bella mushrooms

1 cup parsley and sage (leaves and stems)

3 tbsp melted butter

1/2-1 tbsp coarse cracked pepper

1/2-1 tbsp coarse salt (I used Maldon)

1 cup wild rice

1 cup dry white wine

3 tbsp butter

For the Bone Broth:

Carcass from the roasted chicken

1 large white onion, quartered

3 whole carrots, roughly chopped

3/4 cup sliced fresh ginger (I did about 0.75 lb ginger root, cut into 0.5” thick slices and did not peel the skin)

3 cloves of garlic, smashed and peeled

1 Serrano pepper, sliced lengthwise

5-6 cups of water

First, preheat the oven to 425 degrees. Slice the leeks and add to a lined sheet pan (or bottom of a roasting pan). Add the mushrooms. Drizzle with olive oil and season with salt and pepper to taste. I used a thyme seasoned salt! If you are not using a roasting pan to keep the chicken elevated, place a cooling rack on top of the vegetables.

Remove any giblets from the inside of the chicken and discard. Place parsley and sage in the cavity of the chicken. Brush chicken with melted butter and then season generously with cracked pepper and coarse salt. Put in the oven for 30 minutes, then reduce the heat to 350 degrees and continue to cook for 1 hour. While the chicken cooks, prepare the wild rice according to package instructions.

Carefully remove the chicken from the oven, being sure not to spill the juices in the bottom of the pan. Set the chicken aside to rest and pour the juices, leeks, and mushrooms into a skillet. Bring to simmer and add white wine and butter. Let the sauce simmer until thickened and reduced by half.

To serve, cut and break down the chicken and spoon the sauce over plated rice and chicken. Save the carcass for bone broth.

To make the bone broth, add the chicken carcass, onion, carrots, ginger, garlic, and Serrano pepper to a 4-quart pot. Season with a big pinch of salt and pepper. Cover with water, I used 5-6 cups, and bring to a simmer. Cover and reduce to low. Let simmer for 12-24 hours (I did about 15 hours). Carefully strain the broth through a fine mesh sieve or cheese cloth. Press/squeeze to get all of the juices. Taste and add more salt and pepper if needed. Discard the bones and vegetables and pour strained broth into jars to store in the fridge.