Okay so it’s been a while since I’ve posted but I’ve been meaning to get back to posting despite having my hands full with two very mobile babies. Since my last post, the boys are now crawling, pulling up on furniture and cruising around the room. We have been baby-proofing our house although we still have quite a bit to do. And I am learning the hard way that they will get into everything you don’t want them to. While changing a diaper I heard a man’s voice in the room behind me only to discover my other little guy can reach the center of the coffee table, grabbed the phone and re-dialed the dentist’s office….ooops! Hahaha
Anyhow, to keep my sanity I have joined a local stay-at-home mom’s group and have been to and hosted a couple of baby and toddler play dates. These are fun and a great way to network with other mothers. Although, I admit it would be even nicer if there was a group with similar lifestyle and diet choices as our family. I think there are a few within the group but I am still trying to figure out who is out there.
Well on to bigger and better things …. what’s for dinner?!? Tonight we had one of my tried and true favorites, good old roasted chicken. I buy organic chickens from Costco or the local farmer’s market when they have them. Tonight I had a Costco Organic chicken and tried a new preparation method. In the past I have roasted them on a bed of veggies (carrots, fennel bulb, onions, etc.) but tonight I wanted to cook the veggies I had (brussells sprouts) separately in rendered bacon fat from the weekend so I roasted the chicken plain and dry for one hour at 450. The recipe was so simple I was skeptical but with 582 positive reviews I had to try it.
So I followed the recipe here:
I rinsed and thoroughly dried the chicken, placed it in a glass roasting dish, trussed and salted it with sea salt and stuck it in the oven for 1 hour at 450 degrees. I did the Brussels sprouts at the same time in a different dish for the final 20 minutes with chopped bacon and 1 tbsp of reserved bacon grease . When I took the chicken out I placed it on the cutting board and scraped up the brown bits and added dried thyme (about 1 tsp) with the juice and basted the bird. I kept a few additional tablespoons of juice and set it on the table for dipping. The juice and skin were very salty but are the perfect balance to the meat. This was by far my favorite roasted chicken preparation – both for ease and taste of the meat. This will be my go-to recipe from now on!
Served with Brussels sprouts and a salad with homemade honey-dijon dressing this was a perfect dinner, and my husband and the boys agreed! The boys ate the chicken as fast as I could cut up and put the little bits on their trays. Try it and let me know what you think…