OAMC Recipe of the Week: Roast Chicken

I know, roast chicken? But one of the things that I have the tendency to do is to stick with tons of casseroles. This makes for a not so happy hubby. Remember, once a month cooking is a convenient way to have dinner in a short amount of time, and most roast meats freeze exceptionally well. Just pour the juices in around the meat in the dish you freeze it in to help it soak up the juices and be even more flavorful. Cleaning and preparing a chicken for roasting is the same basic procedure as roasting a turkey. I don’t do it in the roasting bag however.

I suggest that as long as you are roasting the chicken, roast several. They will freeze well for up to three months.

Roast Chicken Bonne Femme

Roasting Chickens

one clove garlic per chicken

1 Tbs herbs de provence per chicken

olive oil

salt & pepper to taste

Clean chickens and rub cavity with salt and pepper. Loosen the skin on the chicken and insert thin slices of garlic under the skin, then rub with oil and spread the herbs de provence over top. Roast, uncovered, at 350F for about 18 minutes per pound.

Under-cook slightly. Allow chicken to stand for 20 minutes before carving, if you plant to carve it. Freeze in freezer bag with the juices. Include the following instructions:
Thaw overnight in the fridge. Heat in 375 oven for 15-20 minutes,(uncovered to crisp) or until heated through. Meanwhile, mix the pan juices with 2 Tbs flour and heat, stirring constantly, until smooth. Add organic chicken broth of needed.