1 chicken, 5 recipes, 16 servings, $2.14/serving - ALL ORGANIC!
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Recipe 1: Roast chicken dinner (2 servings with leftovers)
1 small organic turnip peeled & sliced into 3/4" slices
1 bunch organic turnip tops washed
6 large peeled organic potatoes
4 organic carrots peeled
1/2 cabbage cut in 1/4's
Place all veggies in a dutch oven (or similar size) pot, cover with water and simmer on medium heat until soft (about 1/2 hour)
Thaw and wash the chicken, place in a roasting pan with 1/2 chopped organic onion,
Rub into the skin: 2 minced cloves of garlic, cracked black pepper, dried oregano & 1 tsp sesame seeds
Roast on 350 for 45mins - 1 hr until juices run clear when a fork is inserted between the body & drum.
Remove chicken from roaster and place roaster with drippings on stove top, pour in all water from veggies and scrap all the drippings from the pan.
Add Celtic salt, pepper & oregano to taste and thicken with your preferred thickener (flour, corn starch, kudzu).
Recipe 2: Hash Cakes (2 Servings)
Re-heat leftover gravy
Mash all leftover veggies together, with an ice cream scoop shape the mashed veggies into patties and
place over medium-high heat in a saute pan pre-heated with 3 tbs olive oil. Serve with chicken & gravy.
Recipe 3: Sandwiches (2 Servings)
4 slices of toasted Ezekiel bread
2 lettuce leaves
2 slices tomato
Finely sliced onion
Honey & Mustard
Recipe 4: Fries, Gravy & Coleslaw (2 Servings with leftover coleslaw)
Warm some frozen peas
Wash a cut into french fry shape 2 large potatoes.
Place on a safe baking pan and cover with 2 tbs of organic olive oil.
Rub 4 tbs of spice blend on oiled potatoes (see below) and bake on 400 for 17 minutes + 2 mins on broil before removing.
1 organic egg yolk
1 tsp organic apple cider vinegar
1/4 cup organic sunflower oil
1 tbs organic cane sugar or raw organic honey (optional)
1/2 tsp yellow organic mustard
1/4 tsp each of organic onion and cayenne powder
Put organic egg yolk in a blender and start blending on high speed.
Slowly drizzle in organic apple cider vinegar. Slowly add 1/4 cup of organic sunflower oil (use a little more if not thick enough) once a thick mayonnaise consistency turn off the blender and add the cane sugar(or honey), spices and salt. Blend until smooth
In a large mason jar place
1 cup of organic sesame seeds
1/4 cup each of organic cayenne, onion flakes, garlic granules and oregano
add 1/8 cup each of organic chili powder and turmeric
add 1/16cup each of organic cracked black pepper, celery seeds and Celtic salt
Grate 1/2 head of organic cabbage, 1/2 organic medium onion, 2 large carrots.
Mix in 2 tbs of vinegar and 1.5 tbs of honey, a pinch of celtic salt and pepper.
Stir in 1/4 cup mayo.
Serve with chicken
Recipe 5: Chicken noodle Soup (8 bowls)
For the broth, Place chicken bones, skin & any meat in a pot with enough water to cover, simmer on low for at least 1 hour...preferably 3 (the longer the richer the broth.
Strain through a wire strainer over a large glass bowl or another pot. Place broth and any remaining good chicken (picked from the strained carcass) back on simmer.
Top up the pot to 3/4 full with water (aprox 9 cups total)
Add 4 oz of pasta or rice/wild rice
2 cloves of chopped garlic
1/4 chopped organic onion
4 stalks of organic celery chopped
2 large organic carrots chopped
1 tbs sea salt
1 tbs everything spice
1/4 tbp each of organic pepper, thyme, turmeric, sage, cayenne(optional)
Saute in olive oil until tender, add 1 cup water and add to soup pot.
Let simmer at least 30 minutes (1.5 hours if rice is used).