Meet the Sullivans: How to Roast a Chicken + Chicken and Wild Rice Soup Recipe

June 12, 2013

How to Roast a Chicken + Chicken and Wild Rice Soup Recipe

Nothing makes me feel more like a happy homemaker  than roasting a delicious chicken in the oven.

To be honest, I often feel a lot more like Lynette Scavo (frazzled, stressed and short on patience / time) than Laura Petrie aka Mary Tyler Moore, who always seemed to have it all under control and have a smile the whole while! But successfully roasting a chicken like the one you see below? I feel like a good version of Betty Draper!


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Ina Garten's recipe for The Perfect Roast Chicken

Ingredients

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

*I subbed potatoes for the fennel, since that's what I had.

Directions

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

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Now, there is no way the three of us could eat a whole chicken in one sitting. And I would never let such a beautiful chicken go to waste, so I always plan to use the meat from the chicken for at least two nights.

This time when I made the chicken Keith was sick on the first night, so I made chicken and wild rice soup (recipe down below).


The next night I made French Bread Pizzas (easiest dinner EVER!) with some chicken in the mix, and then Keith took the rest of the chicken today for lunch. It's really just such an easy, quick way to add some great protein to your dinners!

Wild Rice Soup 
(sorry, no photo)

1 box All Natural Farmhouse Long Grain Wild Rice, including the seasoning
3 cans low sodium chicken broth
2 packages flavor enhancer concentrate broth + 1 can water
2 tbsp butter
1 yellow onion, chopped
2 handfuls baby carrots, quartered
4 ribs celery, chopped
2 boneless skinless chicken breasts, shredded

1. Melt butter in a large pot or Dutch oven. Sauteed onion, celery and carrots until onions are transluscent.
2. Add broth and flavor enchancers with the one can of water and the chicken and let simmer for 5-10 minutes.
3. Add rice and seasoning, bring to a boil, then let simmer for 40 minutes, or until rice is soft. 
3. Add

2 comments:

erin vancura said...

You. Are. Amazing. And this looks SO GOOD! I'm so envious of all your meals!

E Hayes said...

I just roasted a chicken over the weekend! I'll have to add this recipe to my collection, love all the leftover ideas