Roasted Chicken

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I know I have said it before but when your local store has a sale on whole chickens you should always buy a few.  This was a six pound chicken that I paid under $6.00 for.   I bought 3 more to store in the freezer.

I slow roasted this chicken today and this will be 3 meals for our family.  The first was roasted chicken with all the “fixins”.  I shredded the dark meat to make chicken pot pie later and diced the rest of the meat left over to make chicken soup with.

Here is how I like to roast our chicken.  It always comes out juicy and full of flavor!

1 Whole chicken

Carrots (3 whole chopped or organic baby carrots)

1 onion

3 chicken bouillon cubes

1/2 tsp. garlic powder

1 cup water

For Gravy

1 heaping Tablespoon cornstarch

3 Tablespoons water

Juice from pan

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Wash the chicken first

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Lay the carrots and onion on the bottom of the pan with all the seasonings and cubes

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Place the chicken on top and add the water.  You can sprinkle salt and pepper on the chicken.  Cover and if slow cooking cook at 200 degrees for 7 hours.  Remove the cover and turn heat up to 350 and bake until the skin browns (about 25-35 minutes).  If you are not slow cooking, bake this at 350 degrees for an hour and remove cover and bake until skin is browned and juices run clear (about 35 – 45 minutes more)

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It should look like the above picture and this is what will be in the pan when you remove it.

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Drain the juice into a pot.  You can use a fine strainer but I don’t care about little bits in the gravy so I use a spoon to hold the veggies and bits in and pour the juice right into the pot.

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Using a small glass or cup mix 1 heaping Tablespoon cornstarch in 3 Tablespoons water

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Bring the juice to a boil and add the cornstarch mixture stirring slowly until thickened.  Your wonderful gravy is done

Cook the sides you are serving and open a jar or can if you don’t make your own of cranberry sauce.

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Dinner number 1 is served and boy was it good!!

 

 

 

 

 

Stuffed Cabbage Soup

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My daughter (11 year old) asked me last night at 8:30 p.m. if she could make a snack while her dad and I went to feed the animals for the night.  I said she could but no candy or sweets.  I came in the house about an hour later and this is what she had made:

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She boiled a small head of cabbage!!  This is not what I was expecting!  So the fridge is full with Easter lunch preparations and I did not want to store the cabbage until Monday so I decided to make stuffed cabbage soup for dinner.  I do NOT like to waste anything and knowing she boiled the cabbage in water, that is such a great way to start a stock. 

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I have never made cabbage soup the same way as the last one.  It’s always a “hodge podge”.  Today I used:

1 lb ground beef

small head of cabbage

1 3/4 cups left over plain jasmine rice from a few nights ago

14.5 oz can tomato sauce

1 can tomato paste (small)

small onion chopped

5 cloves of garlic chopped

2 parsnips peeled and diced

1 can white beans drained

two pinches of red pepper flakes

1 tablespoon garlic powder

1 tablespoon ground black pepper

4 cups of stock (water that cabbage was boiled in)

2 cups of water added to the stock with 2 chicken bouillon cubes

Put the 6 cups of liquid into stock pot

add the bouillon cubes, parsnips, cut up cooked cabbage, tomato sauce/paste, beans, garlic powder, pepper, red pepper flakes

In a frying pan, boil, rinse and brown the ground beef adding the garlic and onion about 1/2 way through the browning process

Once browned add that to the stockpot and let it simmer for about 30 minutes

Right before serving add the cooked rice.

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I had made a loaf of homemade wheat bread yesterday so we had this soup with bread for dinner.  It was fabulous and so good for you with all the great ingredients!!

Even though at first I was mad she decided to boil cabbage for a “snack”, how could I say anything as that is such a healthy choice and it gave us a great dinner for tonight!!!

 

Chunky Potato Soup

What to do with all of that leftover ham after Easter??  Or maybe looking for a quick soup to fill you up with a piece of bread?  Well this soup will not disappoint. 

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This was “souper” easy to make and the kids ate 2 bowls each.  I made this from leftover ham I had frozen from Christmas.  A slice of fresh bread and this was a great quick and easy meal!!  As always you do not have to follow my recipe religiously except for the flour and milk!!

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Chunky Potato Soup

  • 4 medium red potatoes (I did not have red so used regular russet potatoes and they were small so I used 5)
  • 2 c water
  • 1 small onion
  • 3 TBS butter
  • 3 TBS all-purpose flour
  • Crushed red pepper flakes (I am ashamed to say I am out of these so made it without)
  • Ground black pepper
  • 3 c milk
  • 1/2 tsp sugar
  • 1 c shredded cheddar cheese
  • 1 c cubed cooked ham
Peel potatoes and cut into 1-inch cubes. Bring water to a boil in large saucepan. Add potatoes and cook until tender
Drain, reserving liquid. Set aside potatoes.

Measure 1 c cooking liquid, adding water, if necessary; set aside.

Peel and finely chop onion.

Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.

Add flour to saucepan; season with pepper flakes and black pepper to taste (I put a good 2 grinds of pepper in)  Cook 3 to 4 minutes.

Gradually add potatoes, reserved 1 c cooking liquid, milk, and sugar to onion mixture stirring after each addition

Add cheese and ham again stirring well

Simmer over low heat 30 minutes, stirring frequently.

Serve with warmed bread!! YUMMM

Let me know if you try it and if you found it as great as we did!!