Three-in-One Meal #1 - Roasted Chicken

​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

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

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

---