Tuesday, November 24, 2009

1 chicken - three meals - no pictures

I decided that I really wanted to roast a chicken. The Saturday before thanksgiving. I think it was all the recipe searching getting to me. So... I roasted a chicken with a bunch of veggies (first shout-out to Ina of this post). For TWO. This left us with a ton of chicken and roasted veggies left over, but I was determined not to waste any of it! The chicken got chopped up and turned into chicken salad (Mr. L did the chopping - hooray!). The veggies got thrown in the food processor with chicken broth and turned into soup (thanks Ina, for that great idea!)

I have made a variation of this chicken salad before, but with much larger pieces. This time, we (Mr. L) chopped everything up much smaller, and I think that the result had a much more universal appeal. I still love it both ways, of course; but I think I'll stick with the smaller chunks when I'm sharing it.

There are no pictures today, because the roast and the chicken salad were devoured before we had a chance to take pictures (we were hungry). The may be pictures of the soup after thanksgiving; I blended it all today, and I'll heat it later this week to serve with Thanksgiving dinner.

Perfect Roast Chicken (modified from Ina Garten)


1 (5-6lb) roasting chicken
bunch (plus 20 sprigs) thyme
1 lemon, halved
1 head of garlic, halved
2 tbs melted butter
3-4 stalks of celery, chopped into large pieces
3 white sweet potatoes, chopped
4-5 carrots, chopped
(onions would have been great, but I forgot to added one)
1 orange pepper
1 red pepper
3 zucchini, sliced


Preheat oven to 425.
Remove chicken giblets. (I saved them for my pup)
Wash chicken inside and out.
Remove any extra fat or pinfeathers.
Pat outside of chicken dry.
Liberally salt and pepper inside of chicken.
Stuff cavity with bunch of thyme, lemon and garlic.
Brush outside of chicken with butter, and sprinkle with salt and pepper.
Tie legs together with string (I couldn't find any, so I skewered them together, and tuck wings under chicken.
Place veggies in roasting pan, toss with remaining thyme, salt, pepper, and olive oil.
Spread veggies around the bottom of the roasting pan, and place chicken on top.
Roast for 1.5 hours.
Remove from oven, and cover. Let sit for 20 minutes before carving.

Chicken Salad

Ingredients (these measurements are approximate)

2 c chopped chicken
1 tbs relish
1 tbs Dijon mustard
1 c mayonnaise
1/2 c chopped apple (I think we used red Delicious, and left the skin on)
1/2 c chopped walnuts (or pecans)


Dump everything in a bowl and stir until combined.
Serve with ritz or on a sandwich.

Roasted Veggie Soup


4 c Chicken Stock
2 c Water
4 c Leftover Roasted Veggies
1 Bay Leaf


Combine half of stock, water and veggies in blender.
Combine other half in blender.
Put both mixtures and bay leaf in a pot.
Bring to gentle simmer for 20 minutes.
Remove bay leaf, and season to taste.