Roast chicken, two ways
This week we started off with a beer-can chicken on Sunday. The roasters had been on sale so we had picked up an extra for the freezer – you really can’t beat a price of $7/bird knowing it will make 4 nights worth of dinners for two with potential for a partial left over/snack.
You already know the recipe for beer-can chicken » We made it in the oven along with roasted root vegetables, a la Jamie Oliver. We used sweet potato, carrots and parsnips with a red onion and garlic. To the gravy I added sauteed mushrooms.
Scatter the [par-boiled] potatoes with the rosemary, half the garlic cloves [¼ bulb], a drizzle of oil, and season with salt and pepper, then spread them out evenly in a roasting tray. Toss the carrots with the [1 Tbs] honey, a lug of oil and season well with salt and pepper, then add them to the tray, spooning over any remaining juices. Toss the beetroot with a lug of balsamic and oil, and season well with salt and pepper, then add them to the tray too. Scatter over the remaining garlic cloves and roast all the veg in the hot oven [350-400F] for about 20 to 30 minutes, giving them a jiggle every so often, or until everything is crispy, golden and delicious. Keep and eye on them and rotate the tray for even cooking. – Jamie Oliver, Amazing roast veg
This should be enough for 4 servings (two dinners for two). Steve usually has the legs, I have the chicken breasts and the left overs that we take from the bones are set aside for a another recipe (days three and four of this week). This week I am making Pad Thai (stay tuned for the recipe).
Remember: don’t forget to save your bones. I toss mine in a freezer bag until it’s mostly full and then boil up some homemade stock that I can (or freeze) for future use. The best days to make soup are when the house is just a bit too chili and being in the kitchen with the stove keeps your bones warm, lol!