Roast Chicken for Fight Back Friday
by Girl Gone Domestic
I picked up a stack of cookbooks at the library last week. So, when I was trying to decide how to cook up my weekly Free Range Chicken, I found myself debating between Alice Waters’ recipe from her Chez Penisse Cafe Cookbook, and a very tasty looking recipe from Susie Theodoru’s book can i Freeze it? Well, because dear (I adore the woman) Ms. Waters’ recipe required a little planning ahead, I went with the latter recipe.
This recipe calls for two chickens, I just did one large one.
The ingredients are:
4 garlic cloves
Sea salt & freshly ground pepper
Juice of one lemon, squeezed halves reserved
4 tablespoons unsalted butter, softened
Two 3 pound organic chickens, washed and patted dry
4 large rosemary sprigs (I didn’t have any, so I skipped this)
The house smelled fantastic and the family enjoyed it, to the point that there wasn’t much left. That wasn’t the end of it…oh no!… that carcass is in a pot on my stove making a huge pot of nourishing bone broth!
It will simmer all night and some time tomorrow I will strain it and put into the freezer for future recipes. Now that is getting my money’s worth, and I think this is the perfect post for Food Renegade’s Fight Back Friday .