Tuesday, January 29, 2013

Bon Appetite!

If you spend any length of time in our home, there are a few catches you will likely find yourself hearing..."Better out than in," is one that comes to mind.  Another is, "You live, you learn, and hopefully get smarter."

This latter phrase came to mind last night as I was pouring the homemade chicken broth I had just made into freezer containers.  Smart is: cooking a whole chicken for Sunday dinner, using the leftover meat for a casserole on Tuesday, and making broth out of the carcass, I thought to myself.  Smart is not: forgetting to look at how much broth you are pouring into the container so that it spills all over the stovetop.  :)  (Isn't humble pie delicious?!)

Seriously though, I believe in celebrating the small victories in life and for me, that includes getting a healthy meal on the table every night.  It includes making my first batch of homemade chicken broth.  And it includes figuring out this new "roasted chicken into broth into casserole" routine that makes meal prep easier and cheaper too. 

This is only the second week in a row that I've made roasted chicken for Sunday dinner, but because it is SO easy and SO tasty, I've decided this is our new "tradition."  After our meal on Sunday I also decided that I need to up the ante with side dishes.  I had intended to throw some carrots and potatoes in with the chicken to roast, but when I got to that point I didn't feel like peeling or cutting carrots and potatoes.  So now, my new plan is to either a) cut up the vegetables the night before or b) make a side dish in the Crock Pot while the chicken is roasting in the oven. 

Call me crazy, but I get excited about ideas like this.  Mostly because one of the things that makes me happy is putting healthy, homemade meals on the table for my family.  Another thing I really enjoy is trying new recipes.  So when I can do both of these things in a way that is simple, easy, and affordable, it feels like I've struck gold.

If you want to give it a try, here's what I did:

Roasted Chicken
Preheat oven to 400 degrees.  Wash whole fryer chicken and pat dry with paper towels.  Rub with olive oil and sprinkle with salt and pepper.  Put in roasting pan, uncovered, for 1 1/2 to 2 hours.  Enjoy!

Chicken Broth
After removing the meat, place the chicken bones and skin (carcass) in a large pot.  Fill the pot with water that covers the bones by two inches.  Add 1 T kosher salt and some whole peppercorns (celery, carrots, and other spices if you want).  Bring to a boil and then simmer, partially covered, for an hour.  Pour broth into freezer containers and keep up to three months.

1 comment:

  1. Ohh I loved this post! I enjoy making roasted chicken and can't wait to try to make some chicken broth! Guess I found what we will be having this Sunday!


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