I’m surprised we didn’t make more whole roast chickens in my house when I was a kid. As far as I am concerned the 4.5 pound broiler is the very meaning of the word “chicken” and always comes with leftovers. I made mine by stuffing the cavity with a quartered onion, three quarters of a lemon and a couple crushed cloves of garlic. I drizzle the top of the chicken with olive oil and sprinkle liberally with kosher salt and pepper – that skin gets crispy and flavorful!
I’m really lucky because where I live the chickens come with the gizzards in a little paper bag to remove before cooking. Tomorrow I’m going to try my hand at making stock using the carcass, gizzards (not the liver!) and some of the good pan drippings that oozed out tonight.
With my chicken I had the roasted broccoli that’s been making the rounds from the Amateur Gourmet. I don’t know that it’s “better than biting into a steak,” but it has become my favorite vegetable preparation and I’m disappointed that I’ve run out of broccoli.
My second vegetable was these delicious sweet potato fries from Sarah’s Cucina Bella. I had planned to make a dish of sweet potatoes on the stove top, but was very surprised to find I was missing an entire sweet potato! I still don’t know where it went, but I know I’ll buy more – I really enjoy sweet potatoes, and they’re chock-full of good stuff like beta-carotene. This oven-baked fry preparation was good, even though I had to omit the paprika.
I’m running low on my favorite supplies and grocery day isn’t until Tuesday. Tomorrow night might be a challenge.