Thursday, March 14, 2013

roast chicken | chicken salad with goji berries...


I know it's only March, but spring is in the air and that means 4 days of baseball and 2 days of Taekwondo per week on top of everything else we do.  That also means I have a lot less time to prepare our dinners.  Have a busy week coming up?  Throw a couple organic, pastured chickens in the oven on a Sunday or Monday morning.  Two chickens will usually provide us 3-4 meals and I can make stock with the left over carcasses to store in the freezer.   
   

Roast Chicken

-Slice two onions and cut the tops off two heads of garlic.  Place vegetables in a parchment lined roasting pan.  (You can skip the parchment if you have a stainless steel roasting pan)
-Place chicken in roasting pan and stuff with fresh herbs if you have any.  (I like thyme, oregano and rosemary)
-Sprinkle chicken with himalayan salt, pepper and more herbs (fresh or dried) and top with a few pats of butter.
-Bake at 375 degrees for one hour and then flip over using a wooden spoon inserted into the cavity.
-Season other side of the chicken and bake for one more hour.
-For a simple sauce throw the onion slices and a few cloves of the roasted garlic into a pan and add some liquid: a few tablespoons of butter + dry white wine, chicken stock, raw milk or cream, etc.  Stir until it simmers and serve along with cut up chicken.

I like to take the meat off the bone while the chicken is still warm (and eat my favorite parts as I go!) and store it in the refirgerator to snack on during the week or use in dinner recipes:

Chicken Tacos
Red Curry Chicken
Chicken Salad...


Chicken Salad

2 Cups Chicken, cut up
1/2 Green Apple, chopped
1 rib Celery, halved and chopped
1/4 Red Onion
1/4 Cup Goji Berries
1/4 Cup Mayo
1/4 Cup Sour Cream
1 tsp Mustard
1 Tbsp Lemon Juice
salt/pepper/cayenne to taste

*Mix everything together in a bowl, top with extra goji berries and serve with avocado slices or a hard boiled egg.

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