Monday, April 11, 2011

One Chicken... Three Different Meals

Sunday night I roasted a chicken with some great veggies.

From Tosca Reno's Eat Clean Cookbook

- 1/2 turnip, peeled and diced (I omitted because I forgot to buy)
- 2 parsnips, peeled and diced
- 2 cooking potatoes (I used Yukon Gold), unpeeled and diced
- 4 stalks celery, trimmed and chopped
- 1 large sweet potato, peeled and diced (I omitted because I hate sweet potatoes)
- 2 large carrots
- 2 large yellow onions
- 2 Tbsp extra virgin olive oil
- 2 Tbsp coconut butter or olive oil (I used Land O Lakes light butter because I love it)
- 3 garlic cloves, passed through a garlic press
- 3 Tbsp fresh sage, chopped
- 3 Tbsp fresh rosemary, chopped
- 1 good-sized roasting chicken, washed, drained, and dried (don't forget the giblets!) Mine was 5 lbs
- 1 tsp paprika
- 1 tsp sea salt

1. Preheat oven to 400 degrees.
2. Toss all chopped veggies and olive oil in a large roasting pan.
3. In a small mixing bowl, place the coconut butter or oil, garlic, and chopped fresh herbs. Mix into a paste. Set the chicken on top of the diced veggies in the roasting pan.
4. Using your clean hands, scoop some of the herb mixture and rub in onto the chicken. Repeat until the mixture is used up and the bird has been coated all over. Season with salt and paprika.
5. Place roasting pan in hot oven and let roast at 400 degrees for about 15 minutes. Reduce heat to 350 degrees and continue roasting for an hour to an hour and a half. You can check the temp of the meat by inserting a meat thermometer into the thigh. If the temp reads 165 degrees the chicken is properly roasted.
6. Remove from head and let sit, covered, for about 10 minutes. Carve and serve.

Monday night I took the leftover meat and made fajitas. Not a special recipe, but I find it to be tasty, as does the hubs.

- 2 Tbsp Extra Virgin Olive Oil
- 1 red bell pepper, cut into 1/4 inch strips
- 1 green bell pepper, cut into 1/4 inch strips
- 1/2 yellow onion, chopped
- 1/2 tsp cumin (guestimate)
- 1/2 tsp chili powder (guestimate)
- Black Pepper to taste
- 1/8 tsp cayenne (guestimate)
- Chopped chicken (however much you feel like having in your fajitas... I eyeballed it to probably about 8 oz for four servings) I really need to measure things...

1. Heat oil in pan
2. Add peppers, onions, and spices until they start to caramelize
3. Add chopped, cooked chicken and heat through
4. Serve with salsa, cheese, and any of your other favourite fajita fixin's. :-)

Tomorrow night I plan to make a stock from the carcass. I will post that process later. :-)

I just finished up my Spring Break, which was depressing... but... only 9 weeks of school left till SWEET SUMMERTIME!! :-) I'm still waiting to hear about my job for next year, but I'm just hoping and praying that I have a job in my county again next year. It's a great job and I am so blessed to have it this year. I really hope I can continue on there.

Y'all have a good night!

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