Everybody loves a good roasted chicken and the truth is roasting a chicken is super easy. With the right recipe it can taste like you’ve put hours of thought and preparation into it when it reality it took you about ten minutes and the oven took care of the rest.
What is also wonderful about a roasted chicken is the no-waste mentality – with one roast we can have a dinner, make sandwiches with the leftovers, use some for salads and make broths with the carcass – literally no waste.
This is how we should use up all our foods. If you think you consume too much meat then this is one way to get your protein and contribute to sustainability.
1 whole 5-pound chicken (ethically raised)
2 tablespoons olive oil
3 tablespoons spice blend of your choice (try a mixture of dried onions, garlic, paprika, dash of cumin, salt and pepper).
Two handfuls of fresh herbs – thyme, rosemary, sage, parsley works great.
Pre-heat oven to 400 degrees.
Rinse the chicken and pat dry with paper towels, rub inside and outside with the olive oil.
Stuff the cavity with the fresh herbs.
Sprinkle the spice blend liberally all over the chicken, place in a roasting pan and roast uncovered for one hour in the pre-heated oven. Spoon the juices from the pan onto the chicken.
Slice the chicken off the bone and serve with roasted potatoes and carrots. There is no need for making a gravy, or sauce because the chicken is moist and tender and the roasted vegetables are soft and caramelized. Drizzle with a tablespoon of extra virgin olive oil.
Chicken And Split Peas Soup
Ingredients for the broth:
The carcass and pan drippings of the roasted chicken
8 cups water
Place in a pot and simmer for 45 minutes.
Remove and strain the liquid into a clean pot, discard the solids.
Ingredients for the soup:
1 cup rinsed and drained split peas
1 cup each diced carrots, potatoes, yams, butternut squash, and celery
2 handfuls spinach
1 teaspoon finely chopped ginger.
1 cup leftover roasted chicken meat
Add all the ingredients to the pot of broth and bring to a boil on medium heat. Reduce to low heat and simmer for 30 minutes.
Serve with a chunk of warm homemade bread slathered with butter (or not).
Roasted Chicken with Apples and Cheeses Sandwich
1 Udi Gluten-Free demi-baguette, buttered on both sides
1 teaspoon fruit jam (recipes coming soon)
I teaspoon caramelized onions
1/2 cup leftover roasted chicken
1/2 cup grated cheeses – aged cheddar, provolone, and parmesan mix
1/2 an apple, thinly sliced
On one side of the baguette, layer with the meat and cheeses and warm in the oven until the cheeses are melted.
On the other side of the baguette, spread the fruit jam and caramelized onions, then layer the paper thin slices of apples on top.
Press the two together, slice into two sandwiches, serve and enjoy.
The more you use up your leftovers, the more conscious the decision becomes when shopping – you will find yourself thinking, of not only today’s dinner but, tomorrow’s lunches and snacks.
Until next time keep up with my local community and food travels on twitter @glutenfreesam and for even more stories check out the province.com