Originally posted by Jess – February 15, 2015
A home cooked meal like our grandmothers used to make is always nice, but when you have young kids, who has the time? Sarah and I do, but only about every other week if we’re lucky. On Sundays we have committed to having Sunday dinners with each other. One Sunday her family comes to my house, and the following Sunday, we swap houses. We’ve been doing this for a few years now and it’s been a great way to stay connected (not to mention well fed!)
This Sunday was my turn, so I decided to thaw my 6.3 pound chicken from my December Springdell Meat Subscription. (Always be sure to thaw in the fridge until fully thawed, usually a couple of days. This is especially important since we’ll be making things with leftovers, and re-freezing items from the chicken as well.) Accompanied with fresh Springdell veggies, it was a hearty, easy, and most delicious meal!
I put one of those big ole’ garlic bulbs (skin and all, halved lengthwise) in the bird cavity before roasting. I also had a little bit of rosemary herb butter (that’s a-whole-nother recipe) in my chest freezer that I rubbed under the skin before roasting.
Save the pan drippings, the giblets, and the carcass (including the garlic bulb)! We’ll talk more about what to do with these tomorrow. See you then!