Frozen roast chicken
I'm planning on just simply cutting a head of garlic in half, cutting up a lemon and maybe getting some thyme and stuffing the chicken. I'll probably get some small potatoes and some carrots and roasting the chicken on top of that. And I'll save the carcass for chicken stock.
Oh, while I'm at it, what is the difference between stock and broth? From what I've understood, stock is usually made with the bones and it takes much longer than stock, which would be made with a whole chicken. Is that correct?
Thanks for the help everyone!