Thursday, April 29, 2010

Tip of the Day April 29

The Good Housekeeping Illustrated Children's Cookbook is a wonderful source of basic, family-friendly recipes. We borrowed this from the library as well and will definitely have to have a copy. It has a nice rating of difficulty and how long the recipe will take. Audrey used our local, grass-fed chicken to make Oven-Roasted Chicken and Vegetables.
  • Nonstick cooking spray
  • 1/2 tsp dried thyme leaves
  • 1/2 tsp dried basil leaves
  • 1 1/4 tsp salt
  • 3/4 tsp pepper
  • 6 medium-size carrots
  • 1 large onion
  • 6 medium-size red potatoes
  • 1 tbsp olive oil
  • 1 lemon
  • 1 roasting chicken, 6 to 6 1/4 lbs
Spray the roasting pan with the nonstick cooking spray. Set the pan aside. Put the thyme, basil, 1 tsp salt, and 1/2 tsp pepper into cup. Using a vegetable peeler, peel off the skins. With the paring knife, cut off the ends. Discard the skins and ends. Cut each carrot crosswise into 3 pieces. Put the pieces in the roasting pan. Place the onion on the cutting board. With the paring knife, cut off the ends. With the paring knife or your fingers, peel off the skin. Discard the ends and skin. Cut the onion lengthwise in half. Place each half, flat side down, on the cutting board. Cut each half lengthwise into 4 pieces. Put the pieces in the roasting pan. Using a vegetable brush, scrub the potatoes while rinsing them under running cold water. Pat them dry. Place the potatoes on the cutting board. With the paring knife, cut each one lengthwise in half. Place each half, flat side down, on the cutting board. Cut each half lengthwise in half again. Put the potato quarters in the roasting pan. Sprinkle the vegetables with the olive oil, 1/4 tsp salt, and 1/4 tsp pepper. Using a wooden spoon, stir the vegetables until they are evenly coated with the olive oil and seasonings. Rinse the lemon with running cold water. Pat it dry. Place the lemon on the cutting board. With the paring knife, cut it crosswise in half. Set the halves aside. Using the wooden spoon, push the vegetables to the sides of the roasting pan to make room for the roasting rack. Place the rack in the center of the pan. Remove the package that contains the giblets and neck from inside the chicken. This package can be wrapped and refrigerated and used to make soup another day. Rinse the inside and outside of the chicken and pat it dry with paper towels. Discard the towels. Place the chicken on the rack in the roasting pan. Rub the chicken all over with the cut sides of the lemon while gently squeezing the lemon to release some juice. Place the lemon halves inside the chicken. Using your fingers, rub the chicken with the thyme mixture. Place the roasting pan in the oven on the middle rack. Turn the oven control to 350°F. Set the timer and roast the chicken and vegetables for 2 hours. When the timer goes off, begin testing for doneness. It is fully roasted when the temperature on the meat thermometer registers 175° to 180°or the juices run clear when the thickest part of the thigh is pierced with the paring knife or fork. When the chicken is fully roasted, turn off the oven. Using the pot holders, place the roasting pan on a trivet. Tear off a piece of aluminum foil. Place the foil the chicken and vegetables. Set the timer and let the chicken and vegetables stand for 5 minutes. This will make cutting the chicken easier.

Audrey's Tasks:
  1. Help slice (tear into pieces) the vegetables
  2. Place vegetables in the roasting pan
  3. Put spices on vegetables and chicken
  4. Place chicken in roasting pan
Mom's Tasks:
  1. Gather ingredients
  2. Help slice vegetables
  3. Coat vegetables in oil
  4. Place roasting pan in oven
We did not follow each step because we did not have a lemon. This was a great meal. We added brown rice and made it a full meal. The instructions look rather long because they are written for children who need each step explained thoroughly. It was rather easy prep and then we sat back and played (cleaned) while the meal cooked.

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