Last week upon sudden situations out of my control, I left my grandparents home to come back to my parents home to help out. My days have been full of chauffeuring here and there, at least three loads of laundry a day (compared to laundry being done once a week at Grandma's!), fixing meals, cleaning house, and all that comes with keeping a home. It's been a fun though, really. =) As you've noticed, I really haven't had much time for sewing other than finishing a patchwork tote.
Tonight for supper I am fixing a free organic chicken, but am rather clueless as to how to fix it. The majority of us are vegetarian unless we can get organic meats every now and then. We've fixed turkey's around the holiday's, but a whole chicken? Never. I would imagine it would be sort of the same, but I'm calling up Grandma to see how she would fix it. She's so creative, and makes the best meals in the whole wide world. =) How would you ladies fix a whole chicken? or leftover chicken? or can one boil the carcass and make chicken noodle soup with the broth?
A Time to Laugh
2 months ago
5 comments:
I tend to roast the chicken with garlic, rosemary and lemon tucked inside. Then the leftover meat I use for soup and perhaps a pot pie (depends on how much meat is left!). The carcass can certainly be simmered for stock - and makes a delicious soup :)
ooohh! that tote bag is darling! =)
and the chicken...probably season it {garlic, salt, pepper, etc..} and bake it in the oven ~ cover with aluminum foil. Bake at 350 for probably close to 1 1/2 hours - look it up in a cookbook. =) So yummy!
Then YES, you can boil and simmer the carcass and make yummy soup with the leftover chicken ~ that would be SO good! =)
Have a lovely day!
I rinse the chicken, cut up an onion and stuff that inside. Bake @ 350 degrees for about two hours (not covered) or until my meat thermomoter registers 165. The smell of it roasting is heavenly. The next day I either make chicken and dumplings, soup or pot pie.
Oh and I love the bag.
Happy cooking :0)
OHHHH!!! We boil the whole chicken all day and then de-bone it, put the chicken back in the pot with the broth and make a yummy chicken noodle soup!
I have to smile - because while we've roasted whole chickens, I've NEVER cooked a turkey!!! (Being from NZ, we don't have the Thanksgiving traditions that those of you from the USA will be used to!)
I like the sound of garlic, rosemary, and lemon inside the chicken...
We often stuff a chicken with "stuffing" (also called "forcemeat") made from soft bread-crumbs, onion, seasonings, rosemary, thyme, sage, parsley, a little melted butter and either egg or milk (to moisten it enough). I have to admit that I like the stuffing better than the roast chicken!
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