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