Hey There Guys,
How’s life? How have things been going with you all? How was your January? I can’t believe that it’s already February. I feel like the next time we blink and look up it’ll June.
One of my new year’s resolutions was to eat more meals at home so all January long I’ve been whipping up quick and (sort of) healthy meals. One dish that I keep coming back to is roasted chicken. Believe it or not, I used to never cook or eat chicken at home. For some reason, whenever I would cook chicken I would end up not eating it and just throwing it away. I just found the dish extremely boring no matter how much I tried to fix it up. While I still can’t see myself buying and cooking chicken breast, drumsticks, or thighs I have started roasting whole chickens. I think being able to roast a moist and flavorful chicken is a basic cooking skill everyone should master. There are just so many ways that you can season it and use it. It’s such a versatile dish. From one chicken you can at least make 3-4 different dishes and it can literally last you days.
I’m sure many of you already follow, No Crumbs Left, but one day as I was going through her website, I found her recipe for Heroin Chicken. I looked so flavorful and perfectly seasoned so I decided to give it a try. I must admit I was skeptical at first because a lot of times I find that blog recipes often turn out bland because they don’t call for enough seasoning but this recipe was different. The chicken was so flavorful. (You all should really try it) One thing that I really liked about this recipe was that it called for the chicken to be butterflied and marinated for two days. Before to making this recipe, I had never butterflied a chicken so that was a technique that took some practice (happy to report, I have now mastered it!) but I found that it made the chicken must easier to season and carve. In addition, marinating it for two days led to a chicken that was perfectly seasoned inside and out. It was just perfect! This recipe was just great! I know that from now on, I will ALWAYS butterfly my chicken and marinade it for 2+ days before I cook it.
Like I said, roasted chickens are great because there are so many things you can do with them. After we picked most of the meat off the bones, I decided to use the carcass to make Lemon Chicken Orzo Soup. The perfect chicken made the perfect soup. It was savory and lemony and perfectly seasoned. Soup is always a great dish to make out of scraps. It’s forgiving and you can practically add anything you want to it. Below is the recipe for the soup that I made!
I hope you all consider making this soup or consider trying Terry’s Heroin Chicken. If you all do decide to make either dish let me know how it turns out.
As always, be sure to leave a comment and I’ll see you all in my next post!
Lemon Chicken Orzo Soup with Kale
1 Lemon pepper chicken (leftovers) 1c orzo
2 bunches of kale (cut into bite-sized pieces) 3 bay leaves
4c chicken stock Juice of ½ lemon
Salt/Pepper to taste 1 bunch of thyme (tied)
½ teaspoon of lemon pepper chicken 2c water
2 cloves of garlic
Combine all ingredients except for the orzo and kale into a large pot
Bring to a simmer and cook for 10 minutes
Bring to a boil and add in orzo. Cook for 10-15 minutes or until the orzo is done
Halfway through cooking the orzo add in the kale
Continue to cook until the orzo is done and the kale is soft (or to your liking.)
Remove the thyme and the bay leaves.