So I had this chicken, an awfully pretty chicken at that!
But, that’s a lot of chicken for one young woman.
I’ve keep catching myself thinking that after most meals I fix nowadays.
How am I ever going to eat all this?
I can’t seem to get out of the habit of fixing a meal for 5+ people.
plus I always think, well, leftovers are a good thing!Right?
And then, its the 4th time I’ve had the same leftovers and they don’t seem so good anymore.
So, I figured I’d try and be smart about this here pretty chicken.
I’d been craving curried chicken salad all week, which was my motivation factor for fixing the chicken in the first place.
So I turned the chicken breast meat into a lovely, and surprisingly spicy curried chicken salad, and sealed up the rest of the chicken, and froze it, to be thawed out for chicken soup one, cold day this winter.
How I Roasted a Pretty Chicken:
This is a very simple recipe, since I knew I was just using some of the meat for a salad and then freezing the rest for later, I also froze the drippings.
1 4-5 lb. whole free-range Hickory Nut Gap Farm Chicken
1/2 – 1 stick of Butter
Fresh ground Black Pepper
1. Preheat oven to 375 degrees F.
2. Place chicken in a ceramic or glass baking dish, breast side up. Melt butter and pour or brush over the chicken, flip the chicken, making sure to coat both sides. Use as much butter as you would like.
3. Sprinkle both sides of the chicken with salt and pepper to your liking.
4. Bake for one hour. Remove the chicken and turn. To turn you can insert a wooden spoon into the cavity, lift, and rotate so that the top side is up. You can brush with more melted butter or drippings from the pan, and season again if desired.
5. Return to the oven and bake for another hour. Let cool.
Curried Chicken Salad:
Breast meat from one roasted chicken ~ 3 cups finely chopped
1 1/2 – 2 cups plain Greek yogurt
2 T olive oil
2 T vinegar (white or apple cider vinegar will do)
3 T curry powder
1/3 c. fresh cliantro leaves coarsleychopped
1/2 c. toasted cashew pieces
1. In a large bowl combine yogurt, olive oil, vinegar, and curry powder. Mix well with a fork or whisk.
2. Add chicken to the yogurt mixture, and stir to coat the chicken. If too dry add more yogurt and seasonings to taste.
3. Stir in cilantro and cashews
Serve in a sandwich with fresh spinach and homemade bread, or next to a green salad. Any way it’ll be delicious!
I ate on this for 5 meals during the week. Two lunches and three dinners.