Wednesday, April 13, 2011

Roast Chicken

I roasted a chicken!!I am so proud of myself.
I've wanted to try for awhile. A whole chicken is cheaper than just buying a specific cut of meat. And I really wanted to use leftovers for chicken salad.

It's totally easy. You should do it!
3lb Chicken
2 T. Olive Oil
2 T. Butter
5 cloves of garlic, left whole
Salt & Pepper
Kitchen Twine (I just used a thick string I found that had no plastic in it)

Preheat oven to 400ยบ
Remove 3rd joint of wing so it doesn't burn (mine was already clipped off)
Season chicken inside and out with salt and pepper.
Put the garlic inside the chicken
Tie the legs together with the string
Heat the oil in an oven-proof pan and brown the chicken on both sides. About 3 minutes each.
Spread the butter on the breast and place in the oven, breast side toward the back.
Bake for 20 minutes for each pound of chicken. (Mine took 1 hour)

I just made my roasted veggies to go along with it! Delish!
And yes I also made chicken salad from the leftovers, we've already dug into that as well :)
One day I will get super crafty and make chicken stock from the bones. We're just not there yet.

Big news from Fancy Pants.
She's sitting up (a small bit) and is loving some baby food. Not anything I make of course but the packaged stuff. Here she is having some Apple/Blueberry.
And next week we will be back with LOTS of pictures. I mean LOTS.
We're traveling somewhere she needs these...

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