Monday, January 30, 2012

Roast Chicken


1 roaster chicken (5-6 lbs)
1 lemon, zested
1 tbsp. salt
1 tbsp. pepper
1 tbsp. rosemary
1 tbsp. minced garlic
1 1/2 tbsp. olive oil


Clean and truss chicken. Preheat oven to 350F. Combine remaining ingredients and rub all over chicken, even inside. Place lemon halves inside chicken cavity. Place in roasting or baking pan and roast in middle of oven for 3 hours or until chicken reaches 170F and juices between drumstick and breast run clear.

Let sit for 5 minutes then carve. We had this tonight with cauliflower rice and steamed (for John) slash roasted (for Emily) broccoli.

Roasted Broccoli:

Toss broccoli florets with sea salt, pepper and olive oil. Roast on 400 for 30 minutes.

Bone Broth:

And what about leftovers?! Right now I have the chicken bones in the crockpot, covered with water and 1 tbsp. apple cider vinegar on Low. I'll let that go for 24-48 hours to make chicken stock. I collected the pan drippings and have those freezing flat for gravy.

Chicken Salad:

Remaining dark meat chicken
1/4 c. Paleo Ceasar dressing (blend 1 egg, salt, pepper, garlic, lemon juice and fish sauce, all to taste).

Combine and let chill (this last part is actually important, as it will allow the dressing to solidify and semi-marinate the chicken). Serve with lettuce wraps or on a salad!

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