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Three-in-One Meal #1 - Roasted Chicken

5/26/2017

1 Comment

 
Picture
​Meal #1 - Roasted Chicken

​
Serves a family of 3 or 4
1 Medium whole chicken (about 2 to 2 ½ pounds (lbs.) – Rinse and pull out innards
1 head raw Garlic slivered
  • Rub Montreal Steak seasoning into the chicken skin
  • Loosen skin from the flesh and generously place pieces of garlic in-between the chicken‘s
    ​flesh and skin
 
Bake uncovered at 425 degrees for about an hour or until the temperatures reaches between
170 degrees and 180 degrees

Serve with seared asparagus and either a baked potatoes or oven fries
Whatever meat is left over divide equally mixing both light and dark meat
  • Cut or pull into bite size pieces and reserve ½ for Meal #2
  • Freeze the other ½ the meat to prepare Meal #3
Try These Spices for a Different Flavor
In a Small mixing bowl add equal amounts of:
  • Black Pepper
  • Salt
  • Dried Basil
  • Oregano
  • Paprika
And mix all the seasonings together
If you like it spicy, also add equal amount of cayenne pepper
  • Get the oven HOT!  Preheat to about 45- degrees
  • Preparing the Chicken
    • Give the bird a bath by rinsing with cold water
    • Pat dry with a paper towel
    • Massage the clean bird with a good amount of olive oil
    • Then rub the bird with gratitude and the dried spices
Place the bird in the roasting pan and cook for about an hour
Remove ½ of the remaining chicken off the bone from Meal One and refrigerate until cold

Meal #2 - Chicken Salad
Picture
Cold Chicken (small pieces)
1 celery stalk
½ finely chopped onion
  • Combine all the ingredients in a bowl and mix together
  • Add mayo, mustard or your favorite dressing
  • And if available add a few grapes cut in half
  • Stir together
Serve on crisp of lettuce with crackers

Meal #3 - Chicken Soup
Picture
You use the last part of the chicken carcass
  • 5 Carrots
  • 2 large Onions
  • 6 Bay Leaves
  • 3 Celery stalks
  • 1 bulb of Garlic
 
  • Place the chicken carcass with the remaining meat into a large pot
  • Cover the chicken with water about 2 inches above the carcass
  • Place the pot on the stove top to medium high heat uncovered
  • Bring to a boil
  • Save about ½ of the stock and freeze
 
Add the carrots
I like big bite size pieces of carrots and the most flavorful are the organic Nash carrots.
It does make a difference!

Chop Celery and Onions coarsely
Peel bulb of garlic – cutting off the little root off each clove
 
Add the carrots, celery, onions and garlic to the pot of chicken
  • Add the Bay Leaves and turn down from the boil to a simmer
  • Cover the pot
  • Simmer on the stove top for about an hour
  • Remove the top and turn back to a boil

Carefully remove the carcass and transfer to a big platter
You will need a medium sized bowl and also a small garbage bag for the bones
 
After the carcass has cooled enough to touch
Remove all the meat and add it back to the pot
Stir and it is ready to serve


1 Comment
Helene
7/1/2017 06:34:18 am

Great for people who don't know what to do with a chicken!!!! Never give your dog chicken bones!

Reply



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“Safety and security don’t just happen; they are the result of collective consensus and public investment. 
 We owe our children, the most vulnerable citizens in our society, a life free of violence and fear.”
 
~ Nelson Mandela, former president of South Africa



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