When I was cooking for one, I had to get creative so I did not have to eat the same Roasted Chicken all week! Here are some meals I came up with. Hope you love these and can see how many meals can come from Chicken. Please, please be sure to spend a little extra and buy Kosher or Organic, Cage Free with NO HORMONES/ANTIBIOTICS(at the least). Rent the film Food Inc. with Michael Pollin(Author)
Roasted Chicken-store bought or homemade-Roast or buy 2 chickens for a family or 1 for a single/couple.
Start with a Kosher or Organic Chicken and soak in brine(pg.105) if you have time-will be the juiciest ever. I like to soak it for 24-48 hours in the refrigerator in a large stock/soup pot with a plate on top to weight it down.
Remove chicken from brine and pat dry with paper towels. Stuff with a whole head of garlic, 1 whole citrus (lemon, orange, lime, grapefruit) cut in half and one bunch of your favorite fresh herbs(rosemary, thyme, tarragon, cilantro etc..(rosemary is my favorite). Tie the legs together with butchers string. Rub a thin layer of olive or grapeseed oil over chicken-just to coat. Sprinkle with salt and pepper. Put in preheated oven and bake.
Roast Chicken at 375 degrees, cook until thermometer in the thigh/leg reaches 165-170 degrees (1hour-1 hour 15 min.) Remove chicken from pan and place on a cutting board, cover with aluminum foil and rest it for 10 minutes for the juices to be absorbed and finish cooking-VERY IMPORTANT-don’t skip this step.
3 Meals from one Chicken! You choose what 3-4 meals.
1. Roasted Chicken with Roasted Parsnips and Carrots(pg.72) or Roasted Rutabaga/Turnips(pg.82), sautéed Spinach/Chard/Kale(pg.86-88). Roasted root vegetables are so delicious-here is your chance to find a new favorite!
2. Chicken Pot Pie (pg.26) Use shredded leftover Chicken. Serve with leftover green veggies or green salad(pg.127). Use leftover roasted vegetables in pot pie. Recipe calls for meat of 1 whole chicken-buy extra or use 1/2 if using veggies too.
3. Chicken Tacos-fry organic corn tortillas in grapeseed oil, pat dry with paper towels. Put shredded Chicken into tortillas, top with baby greens(arugula, mache, micro greens, mixed baby lettuce) cherry tomatoes(halved), guacamole and salsa.
4. Chicken Enchiladas-Pour 1/2 can /bottle of Enchilada Sauce such as Frontera into an 8×8 glass/ceramic baking dish. Fry corn tortillas in grapeseed oil until soft, and drain on paper towels. Roll up shredded chicken in tortilla. Place fold side down in baking dish. Fill dish and pour remaining Enchilada sauce to cover tortillas. Bake in preheated oven until bubbling (about 15 minutes)-don’t overcook or it will be dry. Put on plates and top with guacamole! Serve with Refried or whole beans(pinto, black) and Spanish rice.
5. Chicken Soup-heat Chicken stock and add any vegetables you like and simmer over low heat until fork tender-not mushy! Add shredded Chicken and chopped fresh herbs(parsley, cilantro, basil etc…). Serve with green salad(pg. 127)
6. Chicken Salad-shredded Chicken, Organic Mayo, chopped celery, diced apple, raisins, chopped nuts, salt/pepper. Serve over green salad(pg. 127)
7. Chicken Caesar Salad (pg. 125) with a cup of Pureed Vegetable soup (pg.123)
8. Chicken Curry (pg.35) This is my absolute favorite, and I have it every year on my birthday-along with Chocolate Cake(pg.177) and Chocolate Ganache Frosting (pg.185)
Gingerbread Molasses Cake(pg.218) with Vanilla Ice “Cream”(pg.282), Shhh-OMG, I eat this for breakfast! Delicious with Chai(pg.148)!
Apple Pie(pg.116) with Vanilla Ice “Cream”(pg.282)
LOW FAT DESSERT:
Applesauce(pg.94) with 1-2 Tablespoons of Ice “Cream”(pg.282)-tastes like Apple Pie à la mode without the calories!
Be Well and Bon Appetit! Lauren