Categories
Featured Main Dishes Recipes

Sunday Afternoon Roast Chicken

Temperature400°TimeAbout 15 minutes per pound

Sunday Afternoon Roast Chicken

BackgroundBackground

Chicken is one of the most used meats in American kitchens for good reason. It’s versatile, easy to prepare, inexpensive and can be eaten as a main event or used as an ingredient. Something that I love to do on a Sunday afternoon is roast a whole chicken for use later in the week. Doing this yourself takes very little time and will save you money on whole rotisserie chickens from the market. It also makes your house smell great!

After roasting, let the chicken cool down for a while and then you can shred it for use in tacos, casseroles, salads, and many other dishes. Don’t neglect the hind quarters! There’s plenty of tasty meat there too…and save the carcass for your homemade chicken stock.

The RecipeRecipe
Sunday Afternoon Roast Chicken
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Ingredients
  • 1 Whole Chicken
  • Salt and Pepper
Instructions
  1. Preheat the oven to 400°
  2. Remove the package of organs from the cavity of the chicken. And rinse the whole thing under cool running water. Pat the chicken dry with a paper towel and place it in a large roasting pan.
  3. Season well with salt and pepper and cook for about 15 minutes per pound until an instant read thermometer registers 160° – 165° when inserted in the thickest part of the breast.
  4. Let the chicken rest for at least 10 minutes before carving.
Tips and TricksTips and Tricks

If you tuck the tips of the wings under the body of the chicken, you won’t have to tie the bird up with butchers twine.

Feed the FreezerFeed the Freezer

Cooked shredded chicken is gold in the freezer! I normally roast a chicken on a Sunday, shred it, and refrigerate or freeze it for use throughout the week. Frozen chicken meat will last for about 6 months in the freezer.

Fun FactsFun Facts

Broasting is not a combination of broiling and roasting as one might expect. It’s actually deep frying in a pressure cooker which you should not do at home!

Categories
Featured Side Dishes

Roasted Corn on the Cob

Temperature375°Time30 Min

side_070714_cornonthecob

BackgroundThe Native Americans Call it Maize…

It’s summer time and that means delicious fresh corn is everywhere.  I used to shy away from making fresh corn because I didn’t like the shucking and silking – it seemed like a lot of work for very little payoff.  I’ve roasted broccoli and green beans and asparagus in the oven so why not corn?

Roasting corn is probably the easiest and fastest way to cook corn.  You just pop it in an oven for 30 minutes and then it’s ready to eat.  Peel away the husk and the silk and enjoy.  This is perfect for cook outs, picnics and other large gatherings.

The RecipeCook It!
Roasted Corn on the Cob
 
Prep time
Cook time
Total time
 
Roasting corn in the oven brings out its natural sweetness. There's no need for butter or salt with this tasty corn.
Author:
Serves: 4
Ingredients
  • 4 Ears of Corn in their Husks
Instructions
  1. Preheat the oven to 375
  2. Trim the tops of the corn and trim away any leaves that are unwieldy. Do not remove the husks.
  3. Place the corn directly on the racks of the oven and cook for 30 minutes.
  4. Remove from the oven, peel and enjoy!
Tips and TricksTips and Tricks

You can apply this method to the grill for your next cookout.  Simply put the corn – husks and all – over indirect heat and cook for 20 – 30 minutes until it’s cooked through.

Feed the FreezerFeed the Freezer

The best part about planting your own vegetable garden is that you can put plenty of fresh veggies in the freezer for the winter months.  A crucial step in freezing fresh vegetables is blanching (putting in boiling water for a short time) before freezing.  This stops enzymes from breaking down the food in the freezer.

  • In a large pot, bring salted water to a boil.
  • Put fresh vegetables in the boiling water for 2 – 5 minutes until they are still a bit crispy.
  • Drain vegetables and immediately put in a bowl of ice water to stop the cooking.
  • Place into freezer bags or containers and store for 6+ months.
Fun FactsFun Facts
  • The US produces about 40% of the world’s corn on over 90 million acres of land.
  • The ear of the corn stalk (the part we eat) is the flower of the plant.