Viva Tejas! Viva la revolution! Today is Texas Independence day… One hundred and seventy five years ago, the lone star state declared independence from the tyrannical Mexican rule. To commemorate this, I started a tradition last year of preparing a meal composed of Texas grown ingredients.
Roast Chicken Leftover
Roast Chicken Leftovers…
Salad was mixed field greens, Heirloom Tomatoes, Texas Sweet Onion, Crumbled Feta, and a light Honey Mustard Vinagrette.
This is by far the BEST roast chicken I’ve ever made…possibly the best I’ve ever eaten! Roast Chicken and potatoes is a dish that I’ve been making since I was about 12 years old. My mom would call me from work and say, "Alvin, Dinner should be ready at 5:30". In the fridge would be a whole chicken, some carrots, onions, and potatoes. We ate steamed white rice with EVERYTHING. Cooking gear was meager, I would throw everything into a cheap [crappy] black roasting pan and steam some rice.
I would watch Julie Child videos and learned about making pan sauces, cutting techniques, etc…
I recently saw an episode of No Reservations featuring Thomas Keller roasting a chicken…I thought to my self, "None of my chickens look like that"…so I thought I’d give this old favorite another go…
Unlike Mr. Keller, I butterflied and partially deboned the chicken – mostly for my dislike of the ribcage bones.
I cut up some red potatoes and tossed them with salt/pepper and fresh rosemary and roasted them seperately from the chicken.
I made a very simple gravy from the chicken drippings.
As the chicken rested, I sprinkled it with chopped Lavender.
Here are the results.
maybe the best part of this…the entire meal (minus some staple items [~2tbls spn butter, flour, herbs from the garden, salt/peper, olive oil] costs $4.69…including the cost of about 2.5# extra potatoes, and chicken bones to be used in my next stock.