Tuesday, November 22, 2011
roasted chicken party!
What makes you feel like a Domestic Diva? For me, it's roasting 8 pounds of chicken breasts, then shredding & freezing the extra meat to create delicious dinners for my family. I do this every week or two & it gives me a head start on a few "busy night dinners".
After roasting, I freeze the chicken in 3 cup ziplocs, which is a great size for our family. I can easily put together a chicken pot pie, chicken chili, chicken garlic pizza, wild rice & chicken soup, chicken fettuccine alfredo or Mark just pulls some out of the freezer for a quick protein hit if he needs it. (He warms it up first!) The possibilities are endless & with the roasted chicken, half the work is already done.
You can season this up however you'd like. Today, I used kosher salt, fresh ground black pepper, dried thyme leaves, fresh chopped rosemary, garlic powder & a few shakes of cayenne pepper.
I completely understand the "I-only-buy-boneless-skinless-chicken-breasts" philosophy. I like it that way too & I buy it boneless, skinless for things like stir-fry, fajitas, chicken parm, etc. But bone-in, skin-on is soooo much tastier for roasting. The chicken turns out more flavorful, tender and moist than the boneless variety. And, oh, the smell in your house will be divine! I roast mine low & slow but you can crank up the heat for a shorter cooking time. The skin will keep it tender if you don't overcook it.
This post is more of a cooking method than a step by step recipe to follow. You can use whatever herbs & spices you like. I keep them versatile so that the roasted chicken is nicely seasoned but can be used in almost any cuisine.
I used 8 large bone-in, skin-on chicken breasts
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
a few sprigs of fresh rosemary, chopped
1 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
several shakes of cayenne pepper
1. Mix desired seasoning. Place chicken breasts on baking sheet, pat dry with a paper towel. Rub seasoning on front & back of chicken but mostly UNDER the skin.
2. Bake at 275 degrees for 2 hours or until meat thermometer measures 165 degrees.
3. Discard skin & pull chicken from bone Shred and freeze the extra chicken as desired.
I'm thinking Creamy Chicken Enchiladas, Chicken Pot Pie and Chicken Chili!