I usually cook with boneless chicken breasts because of the convenience, but once in a while I'll cook a whole chicken like this. It's easy, and the chicken turns out moist and tender. Also because I cook veggies in and around the chicken, the whole meal cooks in one pan.
1 roasting chicken (about 3 pounds)
1/2 celery rib, cut in pieces
1 onion, quartered
1 carrot, cut in 2" pieces
fresh herbs, optional
salt, pepper, garlic powder to taste
Preheat oven to 375. Place chicken in roasting pan, breast side up. Place veggies and herbs (I like rosemary) in the cavity and any extras on the sides. Season liberally with salt, pepper, and garlic powder. Cook for at least for 90 minutes or until cooked all the way through. Chicken is usually falling off the bone.
Sunday, October 27, 2013
This is a great fall soup and one of my all time favorites. You can add a little cayenne pepper if you like some kick.
1 T margarine or butter
1/4-1/2 cup diced onion
3/4 cup diced carrots
4 cups peeled and cubed butternut squash (about 1 large squash)
3 cups vegetable broth
salt and pepper to taste
ground nutmeg to taste
1/2 cup heavy cream (optional)
Heat the oil and melt butter in large pot over medium heat. Add onion and cook until tender.
Mix carrots and squash into the pot. Pour in vegetable broth and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
In a blender, puree soup mixture until smooth. Return to pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.