Monday, January 4, 2010

My First Roasted Chicken

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.

1 comment:

Mariandy said...

Yay! You did it! OK, I've figured that we got 16 meals out of our roasted chicken, including chicken salad and the chicken noodle soup I made as well the "roasted chicken" meals we had before we broke it down. I'm glad yours turned out, and I hope you don't get sick of it. Just think about all the other things you can do with the meat. Next time, I'm going to try the orange slices, and use the leftovers to make chicken tetrazzini and chicken quesadillas.