Roast Chicken with Gravy

You need pepper, salt, two or three cloves of garlic, split, half of a cooking onion, chopped, and your herbs of choice (rosemary, sage, parsley, etc... or "poultry seasoning")
Season the cavity with salt, pepper, and herbs, and throw in your garlic and onion.Cut a little slit in the skin on each side of the opening.
Tuck the ends of the legs through the opposing slits so it closes the cavity. Especially handy if you stuffed the chicken. Season the outside of the bird.

Place in a roasting pan. I add about a half of a cup of water to keep the chicken moist. Roast at 350 degrees for a half an hour per pound.I roast with the lid on, and still get crispy skin. I find that leaving the lid on keeps it moist. If you find that near the end of cooking time the skin is not brown, you can take the lid off and crank the heat up to 500 degrees, or broil, for a few minutes.
Remove the chicken to a platter and cover. Strain the juices into a saucepan. Carefully scoop off most of the fat (it floats on top) with a spoon. Taste the drippings and adjust the seasoning to your liking. You can fortify it with chicken stock, if need be. In a small glass mix equal parts cold water and corn starch or white flour. Whisk slowly to boiling drippings, just adding enough to thicken. Serve with roast chicken and mashed potatoes.

If you don't wish to make gravy, don't throw away the cooking juices!  Strain and pour into an ice cube tray.  Freeze and store in a resealable container and add it to your homemade soups, sauces and even when cooking rice for a boost of flavour and nutrients.  If you make your own stock from the bones of the chicken, add the cooking juices as it's full of nourishing gelatin that has already cooked out of the roast.

Cheesy Chicken Burritos

Wondering to do with your leftover roast chicken? Try this simple, savoury dish that's sure to please the whole family! These were devoured so quickly, I didn't get a photo. Maybe next time!

Ingredients

2 cups leftover roasted chicken, chopped
1 sweet red pepper, chopped finely (use 1/2 green pepper, 1/2 red for some colour variation!)
1/2 small onion, finely chopped
1 cup shredded cheddar cheese
1 tsp chili powder
1/2-1 tsp cumin
1/4 cup sour cream
8-10 ten inch whole wheat flour tortillas

Directions

Combine all ingredients in a bowl. Divide evenly amongst tortillas, about two heaping tablespoons each. Roll up burrito-style and place on an oiled baking sheet. Bake for 20 minutes at 350 degrees farenheit, flipping halfway. Serve with sour cream and salsa for dipping.

*Tip: Got leftover rice too? Toss it in the mix with some extra seasoning!

Chicken Cacciatore

Chicken Cacciatore

1 2 to 3 lb roasting chicken
1 cooking onion, finely diced
½ lb button mushrooms
2 red peppers, large dice
1 zucchini, large dice
1 tbsp minced garlic
½ cup white wine
4 cups pureed stewed tomatoes
¼ cup chopped fresh basil

Butcher chicken into 8 equal parts. Mix 1 cup flour with 1 tsp salt and ½ tsp pepper in a bowl. Dredge chicken pieces in flour mixture, turning to coat. In a deep pot, brown chicken on all sides using ¼ cup olive oil. Remove and set aside chicken. In the same pot using the residual oil, brown the onion and garlic. Add mushrooms, zucchini, and peppers, stir frying for about two minutes. Add wine, and scrape up any bits in the bottom of the pot. Add basil and tomatoes and bring to a simmer. Reintroduce chicken and simmer for 1 hour until chicken is tender.
Season with salt and pepper and serve with pasta.

For a lower fat recipe, use skinless chicken breasts!