Back to a food week!
I often cook a nice dinner on Saturday nights. Since my mom makes Sunday dinner, Saturday night is our nicest meal of the week.
I like to roast a chicken that night. I only serve part of it and keep the rest for planned overs.
Roasted Chicken with inspiration from Ina Garten and Nigella Lawson
Preheat oven to 400*
Set out a quarter sheet pan with a metal cookie cooling rack on it.
Dry the chicken and remove the parts package from the main cavity (You can save it to make crockpot stock with the carcass later. You can even freeze it.)
Cut a lemon in half and put half or all of it into the cavity. Add some of the Rosemary, Sage, and Thyme herb packet in the cavity.
Put a tablespoon of Olive Oil on the breast side of the chicken, salt and pepper. Flip the chicken over and repeat.
|Planned overs are like having a great lead off from first base.|
Save half the chicken and the carcass if you’re making broth.
Put bones, skin, parts, pieces of chicken, carrots, celery, onion, a whole head of garlic, salt, peppercorns, herb packet herbs and 1 T of Apple Cider Vinegar covered by water in the crockpot until it smells amazing and you have a slightly gelatinous broth. Drain, use or freeze.
Chicken & Biscuit Pot Pie (it is really chicken and biscuits but we call it pot pie)
- Layer planned over chicken in sprayed 9x11 pan with frozen mixed vegetables.
- Make a chicken gravy with the broth from above or boxed broth and pour over the chicken and vegetables … you want it to just cover your chicken and vegetables.
- I make the biscuit recipe from the Better Homes and Gardens cookbook (and add 1-2T celery seed, yum!) or use canned or frozen biscuits. Drop homemade biscuits or place purchased biscuits to cover the pan. Bake according to biscuit directions.
- You can also layer it all in the crockpot, you just have to do it early in the day to bake the biscuits totally.