Roast Chicken

**Andy[_2_]** · 08-04-2008, 06:59 PM posted to alt.food.diabetic

Evelyn Ruut said...

Today I am roasting a chicken.

I use Thyme, garlic, salt, pepper on the outside, and put a lemon in the
cavity while it cooks.

It's always a favorite. Most people like it, it's cheap, tasty, and
kind to diabetes.

The leftovers are pretty good too. Chicken salad, chicken tacos.....
so many other little goodies.... and if I really don't need to use the
leftovers, it is good to give to my pets too.

I have another little trick. I roast the chicken and serve it the
first night with gravy and veggies etc. After dinner I remove all the
meat from the bones, and place it into the remaining gravy.

Next day I cut up a lot of nice stew veggies. Celery, onions, carrots,
parsnips, a couple of potatoes (if you can handle them) add a bay leaf,
some salt and pepper, then simmer till they are tender.

Then I add in the leftover chicken meat and gravy, and a handful of
frozen peas to add color. Thicken the gravy if it needs more, and it
is now chicken stew.

Of course only you know how much of the more carby veggies you can
handle, but with stew it is easy to only serve yourself the bits you
know you can deal with, and let the rest of the family eat the rest.

Good ideas!

http://www.tinyurl.com/vnexw

Why roast just one bird when two cook just as fast?!! :9

Andy
--
T2
HBP
Gout

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