This weekend, I had a simple goal: make sure I had something to eat for lunch during the week. I didn’t want to spend another week eating Subway, hamburgers, or BBQ from places near work. Honestly, none of the places near work really knock my socks off in the sense of amazingly good food. Off I went to the grocery to look for something to eat. I had no plan of what I wanted to cook. Mainly because I just don’t know what I want to eat/cook. Looking through my recipe index didn’t help. Nothing jumped out at me. New issues of Cooking Light and Everyday Food had arrived in my mailbox. Nothing inspiring there either.
Hoping for inspiration at the grocery store, I cruised the aisles looking for something that screamed, “Cook me!” And that’s when I spotted a package of two whole chickens. I don’t know what part of my brain said, “Buy that!” Whole chickens are something I normally avoid like the plaque. I never know what to do with them. Attempts at using them in the past have not been successful. Yet there they found themselves in my cart. I paid for them. Brought them home. Then thought, “Now what the heck do I do with them?”
I will never deny the fact that I get through my cooking life without my readers and my friends. And here is where my friends really helped me out this weekend. Searching MyRecipes.com yielded two recipes that had promise. However whenever I search for a particular type of recipe, I tend to get overwhelmed with the choices. Then I second guess myself. Does cooking the chickens at XX degrees for XX amount of time a better way to do it than the other recipe? And that’s where I often stall out.
I chose one and decided I was just going to go forward and hope for the best. Then, I would figure out how to freeze the other. Yes, I know that sounds silly. You all just THINK I’ve learned something over the past 4 years of this blog. It’s all a scam I tell you. ;)
Lamenting on Twitter about my purchase of two whole chickens and what to do with them, my friend Dulcey, a cook extraordinaire and amazing bead artist, commented how she always roasts two chickens at a time and then makes soup, sandwiches, and the like for the week. She freezes some of the meat. Makes stock out of the carcasses.
Say what? Dulcey, you saved me, girl! It never occurred to me to roast the two birds at once. Asking Dulcey if she had a process for roasting chickens, she gave me the low-down in tweets, 144 characters of recipe contained in 3 messages that saved my cooking soul this weekend. Using her process, the recipe I liked the most from MyRecipes.com, and some morale support from Kim through chat, I got through the roasting process. I used my own spice preferences for the chickens…spice blends I’ve used in other recipes: an apple-chipotle rub and a french spice rub.
Both came out really well. Both have already been dissembled, meat portioned out and frozen, and chicken leftovers frozen to make stock next weekend.
I have a bento packed for today. I’ll post a picture a bit later as a girl has only so much time in her week these days.
And in all, this wasn’t any more expensive than buying a rotisserie chicken (actually probably a few bucks cheaper). While it takes more time and hassle to make them myself, I like using a preferred spice blend for a special taste. Maybe I’ll have to do this whole roast chicken thing more often. I’ve certainly got enough chicken to last me the week or more.
And if I make stock next weekend, you better believe I’m going to try to make a better version of chicken and rice soup than I made the last time.
Happy Monday, and be the bento everyone!