Roasted Chicken and Winter Veggies
In talking with John Ubaldo about his work, chicken came up, and he mentioned roasting a bird for one meal and then making stock out of it to use in a second meal. "All of a sudden my food becomes a bargain!" he said. I couldn't agree more. Roasting a chicken and vegetables, and then making stock is something I do once or twice a month year round. It is a foundational part of the way I cook. As John suggests, it does stretch the food dollars. If I pay $16 for a good chicken and we enjoy it for supper one night and lunch the next day, and that night I serve a rich white bean soup I?ve made with the chicken stock, the investment in that beautiful chicken comes out just fine.
In the winter I usually roast the chicke with potatoes and serve it with roasted broccoli or cauliflower, or baked squash. All these recipes are already in our archive. None of them take long to prepare. While the chicken is roasting you can mix up some of these beautiful maple walnut jam cookies to bake after supper when the oven has cooled off a little. I?d be hard pressed to recommend a more satisfying late winter meal than this.
To your good health!
By: Christine Banta | Mar 4, 2015 09:06 PM | Permalink
Christine be sure and check out this link for a new book on a variety of excellent homemade broths... http://nourishingbroth.com/
By: Christine Pincince | Mar 4, 2015 01:47 AM | Permalink|
I love the story about the farmer. would love more about him and more pix of his farm and the farmers market and where it is..Also ..your tantalizing bean soup with the broth was lovely and mentally lip smacking but for the fact u forgot to say just how u make the broth (an guessing this is a dumb question sorry) and the soup, please tell.. thank you for all you do for so many.. you are making the world a better place one organic bite at a time.. Christine
says: (Mar 4, 2015 12:00 AM)
To Christine I have been using our organically raised chicken carcasses for chicken stock for many years the process is very simpple - save the drippings from the roast and the carcass and any thing else from the chicken that is not eaten (some dont want the skin etc). I usually wait until i have two or three carcasses add a couple of quarts of water, a couple of carrots chopped, two sprigs of celery, 1 parsnip, 2 heads ofgreens (spinich or kale) very important, bay leaf, rosemary (optional), carmalized onion (onion that is broken apart, placed on pan in overn at 350 till they start to turn black) and bring everything to a boil them reduce to a simmer for about 3 hrs add a couple of cups of water during simmering if necessary enjoy Maurice
Rebecca r simpson says: (Mar 4, 2015 12:00 AM)
boil all ingredients for 30 hours rather than 3 and you end up with the extremely healthful bone broth (TONS OF INFO ONLINE REGARDING THE HEALTH BENEFITS OF BONE BROTH)
Back to the February 2015 Newsletter