Herbal Momma, aka, Kristine Farley loves everything herbal, but has an infinity for all domestic and home arts. This blog is a journal of family and domestic art activities that will be published in her forthcoming book, Herbal Momma's School of Domestic Arts.
As you can see the washed chickens are on a bed of quartered red potatoes and sliced onions.
In the blender is a Herbal Smoothie; Olive Oil, fresh Rosemary, cloves of Garlic, dash of Red Pepper Flakes, Salt & Pepper.
Whirl in blender well. This was used to baste the chicken about every 20 minutes. I also put some large sprigs of Rosemary inside the chickens. They were baked at 350' for about 2 hours. All the chicken drippings were thickened with a little cornstarch and poured over the chicken and potatoes at the table. Oh, so good!
Day #2 - Leftovers. Quick and yummy!
Day #3 - A non chicken dish.
Day #4 - Chicken Soup.
All the bones were put into the crockpot with a couple of tablespoons of Apple Cider Vinegar. It cooked on low for 36 hours. (*Hint: slowly cooking roasted meat or chicken bones with a little vinegar draws out the minerals and makes a very rich broth. Plus you don't tastes the vinegar.) Straining out the broth and picking off any meat to go back into the broth and place back into the crockpot. Adding diced onions, sliced carrots, celery, the last rutabagus from the garden and letting them cook till almost tender before adding dried zuchini and dried tomatoes. Adjust seasoning and add little star noodles.
Day #5 - Chicken Pot Pie
I made a Whole Wheat Pie Crust with Lard. (Lard makes the best pie crusts.) Sauteed some chopped Onion and diced Celery. Added 1 - 2 pound bag frozen Mixed Vegetables and leftover gravy, along with 2 cups White Sauce. Place in pan, top with crust and bake for 45 minutes at 350'.
There was even some Chicken Pot Pie leftovers for Scotts lunches.