roasted soup-birds

various dates

Now that I no longer raise chickens, all I have access to are store-bought chickens and the majority of those are young fryers. I like chicken soup, but not so much the soup-chicken that makes it, especially not if it has been boiled to death and hardly has any flavor left. I prefer my chicken with good chicken flavor and a nicely crisp skin.

To get the best of both worlds, I now simmer frozen chicken legs for about 20-25 minutes in the soup, which is long enough to render some of the fat and flavor, but not enough to cause it to lose all its flavor. After that, I finish the chicken either by oven-roasting or pan-frying. This works best if the skin is still intact.

Don't try with with older backyard chickens that can no longer be served as fryers. They'll be chewy as can be.

A. roasted soup-chicken

It is important that the soup-chicken has not been fully cooked. (Pic1) Once the flavor is gone, nothing you do will return it. But you can enhance the weakened flavors from a partially-cooked chicken. It may not be the same as a freshly-roasted chicken, but it's definitely better than boiled chicken.


This is what you need for 2-4 servings:

  • 2 large chicken legs
  • vegetables & fruits of choice.
  • S&P, spices
Pic1: my 1st attempt at roasted soup chicken — 2019-07-29
This one was already too far gone, but it proved the concept



Pic2-4: soup-chicken, roasted and served with cranberry sauce, cabbage, boiled onion, turnip


Pic5-7: roasting soup-chicken gives it color and flavor and crisps the skin, so much better than boiling only.


Pic8-10: soup-chicken, roasted and served with soup-vegetables and jackfruit


Pic5: seasoning
Pic6: roasted soup-chicken leg, served
Pic7: veggie grillers

Boiling the soup chicken:

Roasting the soup chicken:

b. Roasted soup-duck

I have done the same thing with duck. This was an older duck that required long moist cooking, but roasting it afterwards still improved the looks and flavor.


Pic12: soup-duck
Pic13: roasted soup-duck