So, I received a fabulous gift for Christmas, some Rachel Ray cookware that is a lovely shade of green. So, I've been cooking up a storm lately. I made the best omelet the other day, a Mexican dip that I took to the Tracey Fiesta on New Year's Day, and now inspired by my friend, I've roasted my first whole chicken. So very simple to do and so cheap. I think this will be enough food for a week or longer.
The chicken was a farm raised, free range chicken from an Indiana farmer that I got at the Goose. I washed the chicken well and then filled it with peeled orange slices. I put some melted butter, rosemary, thyme, and sage on the top and roasted it for about 3 hours at 350 degrees. And, it was delicious. Very moist.
So, yesterday I had a great chicken dinner, today I made chicken vegetable soup, and sometime this week I'll probably make some chicken and spinach pasta. Or maybe some of this will end up in the freezer for a while, because right now the chicken seems endless.
