During all of the crazy snow we had this winter, my in-laws were visiting and had their flight cancelled. Not normally a big problem but the grocery stores were stripped clean of essentials which made meal-planning tricky. I was lucky that I had already picked up ingredients for this, originally thinking it would just be for the four of us, but it ended up feeding the six of us with leftovers. And, it was so easy!
Since I am all about recipes that can be used in various ways, provide leftovers, and can be made ahead…today’s recipe follows just that. You can make this chicken and eat it as is. Or, you can take the meat and use it in other recipes. Later this week I will provide two more recipes for using the meat. In the meantime, here is an easy way to get the flavor of an oven roaster, without having to use your oven, and you can even leave home! It takes 5 minutes to prep and is one of the easiest dishes I have ever made.
I have brought back my Tips-y Tuesdays for a brief showing (see, I said they weren’t gone forever!). This is one of those posts inspired by my mom and her lack of proper recipes for favorite dishes. Roast chicken is the kind of dish that your mom might have made for you over and over, and you even watched and/or sometimes helped…and yet…you somehow miss some of the details. When my mom passed away, my dad and I tried to recreate the version she would make. I have not gotten it exactly the way she did, but I think I have gotten it pretty close. In some ways, I have maybe even improved. And, with all of this practice, my husband has also gotten practice carving chickens. He used to complain that he had to carve it, and that rotisserie chickens could be cheaper at the store, but he is starting to come around to my side of things. He knows that I prefer cooking to buying premade stuff, but there are other bonuses, like the smell of the house while it’s cooking, the vegetables that sit underneath and soak up the yummy chicken-ness, and the endless leftovers.