Roast Chicken dinner

Yesterday we bought a chicken and I did a roast chicken dinner. We buy organic chickens, so I tend to do very, very little to them. Salt and pepper on the skin, stuff some garlic, herbs and lemon halves on the inside. Roast until done.

The gravy last night was one of my better efforts. I poured off the fat from the roasting pan, then deglazed the yummy bits with a good glug of dry vermouth. I made a roux with the schmaltz and a little flour in another pan, then added the bits and vermouth mixture. I finished it off with about a cup of leftover chicken stock from earlier this week. Salt and pepper to taste and it was done.

I did a simple roast broccoli as a vegetable. Broccoli, olive oil, salt throw in oven until cooked.

I’ve been craving stuffing the last few days, so I did some stuffing muffins. They were pretty easy.

2 1/2 sticks of celery, diced.
1/2 onion, diced
2 cloves of garlic
leftover bread, crumbs and cubes
1 cup chicken stock
1 egg, beaten
sage, thyme

Saute the celery, onion and garlic in some olive oil. Add thyme and sage. When onions are translucent and celery is soft, add 1/4 cup of chicken stock and reduce until almost dry. Add almost all the remaining stock. Take hot stock and veggie mix and pour over bread crumbs, mix and let sit for bread to absorb stock for about 10 minutes. Beat the remaining stock in with the egg, add salt and pepper to the egg mix and add to bread. Portion into muffin tins and bake at 350 for 15 – 20 minutes until done to your satisfaction.

The best part was the roasted sweet potatoes. We were randomly watching Cooking Channel yesterday morning and Roger Mooking made Sweet potatoes with Sichuan peppercorns. We had some sweet potatoes from a recent veggie box and keep Sichuan peppercorns in stock.

They were really good. Definitely going in the back pocket for the next time sweet potatoes show up in the magic box.

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