To say this week has been busy would be a severe understatement. In addition to my regular work, I’m learning how to do web site design. It’s really fun, but lots to learn and do. When I have this kind of a week, I tend to focus more on cooking my old standards and less on experimenting with anything new. Are you like that?
I did take a needed break on Monday and went for a walk to enjoy an amazing spring-like day. It was just a tease, though, as the temps have now returned to more normal and winter-like cold, but there were definitely signs that spring is on it’s way. Let me share a few pics to brighten your day:
Last Friday there was a sale on whole organic chickens, and faced with that lovely prospect, you know I couldn’t resist. Yes, roasted chicken was on the menu. And much like in the Tale of the Little Chicken That Could, posted a couple of years ago, I made an Herb Roasted Chicken first. The next night, I stripped off the remaining meat and instead of making the Individual Chicken Pot Pies, I used the meat to make my Easy Chicken Enchiladas Verdes for the next two nights’ meals. This chicken made exceptionally good enchiladas.
Last night, I combined the stripped chicken carcass with veggies, herbs and water to make a rich Homemade Chicken Stock, which you can see in the photo at the end of this post. I’ll use it to make a lovely risotto and/or a soup later in the week, and share that in my next post. Meanwhile, I hope you’ll click on the individual dish title links in bold above, and check out ideas for cooking and using chicken, as well as enjoy the story I wound around the dishes—if you haven’t read it already.
Here’s my study partner in all of her almost 15 pound glory…Miss Thumbelina, for a giggle.
New dishes will be on tap for the next post, I promise. Have a great week and may spring be on its way for us all!
This stock has such a rich color and taste…I can’t wait to use it in my next dishes!
bits and breadcrumbs 