GFCF Dancing Chicken Recipe

March 7, 2011 at 6:09 am | Posted in Recipes, YUM | 1 Comment
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By Shannon Penrod

This is one of my favorite recipes.  When ever I am stressed, overwhelmed or have a lot to do I like to make this dish.  It’s inexpensive, easy to make and creates healthy, tasty meals for days.  We call it “Dancing Chicken” because we make the chickens dance when we wash them!

Ingredients:

2 whole chickens, thawed

2 whole organic lemons

Salt

Olive Oil

Did I mention this is super easy?  I buy my chickens at Sam’s Market.  I get 2 chickens for around $10.  I rinse the chickens well, inside and out.  This is when we make them dance!  Then I take two organic lemons and wash them well.  I stab the lemons about 15 each with a sharp knife and then stuff the lemons inside the cavities of the chickens.  I put both chickens breast side down in a big roaster with a lid.  I pour about 1/4 cup of olive oil over the chickens and then sprinkle salt over them.  I put the lid on and roast them in a 350 degree oven for at least 2 hours.  I don’t baste, the lemons do that for me.  The chicken comes out practically falling off the bone, tender, juicy and flavorful.

After the chickens cool I take the lemons out and squeeze what ever hasn’t already seeped out into the pan.  I cut the leg/thighs off at the joint as well as the wings.  I flip the chicken and pull the breasts off and put them aside.  If the chicken has been cooked long enough the meat should literally fall off the bone. Once I’ve cleaned the carcasses and stored the meat I strain the juice from the pan storing some of it in the fridge and some of it in the freezer.

The best thing about this recipe is how you can use it and stretch it into many meals.  First I serve my son the legs and wings.  If I’m only feeding him that’s four meals alone.  The breasts I use as chicken nuggets (I dredge them in Namaste Pizza Crust Mix and slightly fry them), I cut up pieces to be used with gluten free pasta, in soup, in chicken salad and even sliced on sandwiches.  The juice from the pan makes a great base for a soup, or sauce or to cook rice.  I cook these chickens and I know that I’m going to have at least four days of fast easy meals.  I like to roast my chickens on Sunday while I’m doing laundry.  Prep time is about 5 minutes to get it in the oven, about 10 minutes to clean the carcasses and there’s only one pan to clean.  If you’re having guests include some onions, carrots and other vegetables in the bottom of the pan for a more upscale meal.  You won’t be disappointed.

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