I can’t begin to tell you how it boggles my mind when I hear people tell me that they don’t know how to cook. I come from a family that prides itself on creativity in the kitchen. I married a man who is a graduate of the Culinary Institute of America (that’s right folks, vsgpoppa is a certified chef and a damn good one at that), but beyond all of that, I am a mom who loves simplicity in meal making. I hate difficult meals and I really don’t follow recipes well. I’m a free spirit in the kitchen.

If you are one of the people who claim you can’t cook, don’t know how to cook, have never tried to cook.. I challenge you to join me in this! Two meals, one bird! If you don’t have a crock pot, you need one. Especially if you don’t have skills in the kitchen! The crock pot is your friend. You won’t kill a meal in a crock pot. I promise.

Today we’re going to tackle an oven roasted chicken and a lovely chicken quinoa soup for the next day.

Make a list for the market:

Purdue Oven Stuffer Roaster (the one with the pop up timer)

5 large sweet onions

1 bag of carrots

sliced baby portabella mushrooms (only if you like mushrooms)

garlic (if you’re not great in the kitchen & you don’t mind spending the extra money, you can buy your garlic already peeled make sure it is whole cloves)

frozen chopped spinach

1 bag of frozen veggies of your liking.

1 bag of quinoa (you’ll find it in the organic section, pre washed is always easier)

salt, pepper, dried thyme flakes (assuming you don’t have these in your pantry already)

Do you have a roasting pan? If not, get one of the disposable ones while at the market.

********************************************************************************

Okay Meal #1 Pre heat your oven 350° F.

Take on large onion and slice it into at least 6 slices, and lay on the bottom of the roasting pan.

Take your bird to the sink and unwrap it. You reach inside the bird and remove the package of giblets out. Don’t toss them! Put them aside. Now rinse your bird with cool water, inside and out, pat dry with a paper towel. Place on top of your onions in the roasting pan. **WASH YOUR HANDS WELL!**

Salt and Pepper the bird. (I don’t grease up the outside of my bird. You can if you prefer.)

Place in oven and cook according to the weight/time on the back of your bird. About 20 minutes in, add some water to the bottom of your roasting pan and onions.

When your chicken timer pops, remove from the oven and let sit. Now nuke up your frozen veggies.

Slice the meat from your bird, and serve with your veggies. DO NOT THROW AWAY THE BONES (CARCASS) OF THE BIRD! YOU NEED  THAT FOR MEAL #2

WHOLA… EASY meal #1. No special talent needed. (turn off your oven).

 

OH HEY! ALMOST FORGOT! KEEP YOUR LEFT OVER CHICKEN! CUT IT UP! PUT IN FRIDGE! YOU NEED THAT!