A mother-daughter conversation on food and cooking (mostly)

Wednesday, April 23, 2008

One Small Chicken, Four Meals

I haven't roasted a chicken for while--previous ones have seemed too fatty and gross. But for Sunday dinner I had a hankering for the traditional roasted chicken with mashed potatoes and gravy, so I bought a smallish--three-and-a-half pounds--"natural" bird which turned out to be just fine.

I rubbed it with a paste of salt, paprika, and olive oil, stuffed fresh parsley, rosemary, and thyme in the cavity, and baked it on a rack at 325 degrees for about one hour and forty-five minutes. I made gravy with vermouth. So good! I rounded out the menu with roasted red peppers and cold lima beans dressed with oil and lemon juice. And Grandma made her lemon pudding.

Instead of using the leftovers in a different dish, we had a repeat of the same meal the next day. Then chicken enchiladas, and finally some chicken broth which I'm storing up for a rainy day.

I'll get that Lemon Pudding recipe from Grandma tomorrow.

1 comment:

Eva said...

Chicken quality seems to vary widely with provenance. I've been buying those Smart Chickens lately. Seems like about the right blend of nonsketchiness and value.

Your roast chicken sounds delicious!