The Gilcrest Three Meal Chicken
Roasted chicken. Roast the chicken at 325 for 20 minutes/lb stuffed with herbs such as rosemary and bay leaf. (We usually eat two legs, one thigh and half a breast, which is about 2 lbs.) De-bone the remaining chicken and boil the carcass at a gentle simmer for some fabulous broth.
Chicken with tomatoes. Slice the remaining breast meat and gently warm it in a frying pan containing a little chicken broth, garlic, basil and tomatoes. A little white wine won’t hurt either.
Soup time! Reheat the broth, add vegetables, a little salt and pepper and your favorite herbs. Chop the chicken and add it at the end. Pick up some crusty bread at the market and enjoy.
Roasted chicken. Roast the chicken at 325 for 20 minutes/lb stuffed with fruits such as muscadine grapes, lemon or lime, or apples. De-bone the remaining chicken and boil the carcass at a gentle simmer for broth.
Chicken and gravy over rice. Slice some of the remaining meat and gently warm it in a frying pan containing two cups of chicken broth, along with some salt and pepper, your favorite chopped herbs and then thicken it with flour and water to make gravy. Serve over rice. Put the remaining broth in the freezer for another day.
Chicken wraps. Pull out the tortillas and warm the chopped chicken with cumin, onion, some chopped greens and tomatoes and a little salt and pepper. Add a little sour cream at the end if you like. There are some fabulous hot peppers at the market right now if you want to turn up the heat. Enjoy!
We’ll have more 3 meal combos in the future. Please share your recipes too!