Well the roasted chicken with carrots and fingerling potatoes was delicious (even if it's not from the ad hoc cookbook).
After I disassembled the two chickens yesterday I dredged all the parts (from one bird) in flour and added them to hot Canola Oil in a cast iron Lodge skillet and seasoned with salt and pepper.
Once they had a nice color (5-7 minutes) I flipped them over and covered the skillet.
After another 5-7 minutes, I added sliced onions, carrots, a little butter, and fresh thyme. I moved the chicken pieces on top of the veggies and moved the whole skillet into the oven at 350° for about an hour.
While the chicken and veg was cooking, I tossed purple and fingerling potatoes with olive oil, salt, and pepper and put them into another smaller cast iron skillet, covered with a lid, and tossed into the oven.
We had some left over coleslaw from the night before as our green side.
The kids and I ate it up and I fixed more chicken for Christine before she got home from a late meeting.
Today: Chicken Stock (and something with the rest of the chickens...)
Thanks for reading,
B
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