I learned how to roast a chicken when I was about twelve. I don’t remember why I was given the task of putting the chicken in the oven. Most likely someone had to be driven somewhere. Or many someones had to be driven many places. I remember the directions though, which were pretty specific since I was young.
1. Take it out of the fridge.
2. Remove the bag of stuff inside.
3. Put it in the pan. I’m sure I was told exactly which pan to use but I don’t remember.
4. Season it with poultry seasoning.
5. Smear some butter on it and bake it at 350 for 2 hours.
That’s it. And it’s pretty much what I’ve been doing ever since.
My family growing up was much larger than my family now. When I was 12, there were five children and one adult in our home. A roast chicken would make it through exactly one meal. With my current immediate family, I can get a chicken to last a little longer. In addition to the my technique for roasting a chicken, I’m giving you one new recipe and a couple older ones.
Chicken and Black Bean Tostados (six servings)
2 cups roasted chicken cut in small pieces
1 can black beans
1/2 onion, chopped
2 cloves crushed garlic
Cumin and Cayenne to taste
1 cup corn
1/2 cup or more salsa
1 can Pillsbury Corn Biscuits or small corn tortillas
1. Mix all first six ingredients well. Use your own discretion for the seasoning according to the taste of those you are feeding.
2. Lay out the biscuits or tortillas on a baking sheet lined with parchment paper.
3. Top each with the chicken mixture until it’s evenly distributed.
4. Top each with however much cheese you like.
5. Bake at 375 for 20 minutes. If you’re using the biscuits, it may take a little longer.
These would be great topped with some additional salsa or avocado slices. Everyone in my house loves these. And with the chicken already cooked, they are incredibly fast!
Here are a couple more chicken recipes.
Do you like Chicken and Wild Rice Soup? I do! If you don’t like wild rice, feel free to use regular rice. The soup will be just as good!
Here’s another soup! This is Creamy Curried Chicken Soup. This soup uses pureed cashews to give it a creamier flavor and texture. It’s got potatoes and cauliflower but you could leave out the potatoes to make it a real low carb treat!
And now you are left with almost nothing but your carcass. Please don’t throw it away. It still has one more job for you. CHICKEN BROTH!
Raid your veggie drawer and throw the chicken carcass and the veggies in your slow cooker for some Homemade, from Scratch, Shocking Chicken Broth. Let me tell you a little secret about this recipe. You can make it overnight! Yep! Throw everything into your slow cooker and cook them on low until morning. You will wake up to the glorious smell of warm broth. It’s so lovely.
It’s been a while since I’ve provided recipes from my blogging friends. Here are a couple that have caught my eye recently. I hope you’ll try them and visit the pages too.
From Jen of The Whole Bag of Chips, here’s a tasty lower fat Chicken, Broccoli and Cheese Quiche. Jen’s blog is an excellent source of really good healthy, family friendly recipes. I hope you’ll check it out.
And finally, Frank from Tales From a Middle Class Kitchen has this great recipe for Lemon Pepper Chicken with Squash. Frank always has some interesting recipes and he’s a very entertaining writer. Check out his videos on YouTube, too!
Do you have enough ideas for your next roast chicken? I hope so! Long post. I hope it was worth it! Enjoy!