Ok first of all I would like to state that I really need a to get my camera situation in order ASAP. For now let's try to make due, but I promise I'll do it soon... Ok lets make this chicken.
I love chicken. Its so versatile and I'm pretty sure it was one of the first meats I started cooking. So I figured I should post a chicken for three days blog too.
I like to start with a whole chicken. lets say for this post it's a 6 lb chicken (about average I believe)
So let's cook this whole chicken first:
Day 1
1 Whole chicken
2 fresh lemons
8-10 cloves of fresh garlic
Olive Oil
2tbs margarine
Salt and Pepper
2tsp Paprika
Butchers Twine
Preheat the oven to 375 F.
Now we get to prep the chicken. First thing you will want to do is remove the gizzards from the inside of the bird. Then you will want to tie the wings back with the butchers twine, the bird should be laying on his stomach , then twist the wings behind his back/neck and tie together, it should like he's relaxing with arms behind his head.
After the wings are tied you will turn the chicken so he is laying on his back. Now mix the olive oil, margarine,salt, pepper, paprika so it form a paste like concoction. Then life the skin away from the breast by inserting your fingers between the skin and the breast and separating them through as much of the chicken as you can. Once the skin is separated take the margarine paste with your fingers and spread under the skin. This will give you a nice crisp skin. After the outside is prepped, insert the lemons and garlic cloves into the cavity.( I like to sandwich the garlic in between the lemons.) Then tie his legs together so it looks like he's waiting in line for the restroom (legs crossed).
Day2
1 Chicken carcass (lemons and garlic still inside)
1/2 of the left over chicken meat
1 onion quartered (more if you prefer)
2 whole carrots in half (more if you prefer)
3 celery ribs, cut n half(more if you prefer)
3 GArlic cloves
SAlt and Pepper to taste
1/2lb egg noodles, boiled
Ok, making your own stock/broth is so easy, there is really no reason not to. First place the veggies and garlic at the bottom of a big stock/soup pot, then ontop of them place the chicken carcass. Fill with just enough water to cover the carcass. Bring to a boil and then let simmer for about an hour, or untill veggies are tender and broth looks like broth ( it should have a yellow beige tint to it.). Once the broth is at it's desired strength remove the carcass. Then add the portion of meat you have set aside, and the noodles along with any other spices you might want (i like to add oregano and nutmeg) and let simmer for about 10-20 minutes. you're going to want to cut the veggies a little small when you ready to serve, but aside from that it's done, that's it! Homemade chicken noodle soup.
-Note homemade chicken stock refrigerates much differently then store bought, it will have a more gelatinous texture when its cold, but have no fear it will return to normal once its warmed up.
Day 3
Left over chicken meat.
1 package crescent rolls
1 package Philadelphia Italian style cooking creme
1 cup chopped fresh spinach
2tbs grated parmesan cheese
Preheat oven to 375 F (or whatever your package of rolls suggests)
In a larg bowl mix leftover chicken, cooking cream, chopped spinach, and parmesan cheese. On a clean non stick surface unroll the crescent rolls. Now instead of tearing them apart you are going to form squares from two triangles of dough by pressing the seams together.
Then in the middle of the rectangle you will place about a quarter cup of the chicken mixture. Then fold up the corners towards the center of the dough (where the mixture is). It might look a sloppy, but I usually just turn them upside down so the smooth part is on top when I cook them.
3 days of pork?? Seriously?
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