Crisp Roasted Chicken

We eat a lot of chicken at our house.  I'd love to purchase only free range, grass fed, organic chicken; but they're a little too rich for my blood on a regular basis at around $5.00 per pound.  I have found a brand that I like though... the brand escapes me......  They are free range, grain fed (which means GMO corn), and no antibiotics.  I like all but the grain fed part, but I guess I'll take what I can get right now.  Anyway, I am sure everyone knows that when you purchase chicken it is much less expensive to purchase a whole chicken.  Not everyone knows how to cook 'em up though, so I thought I'd share an idea. 




In this photo you will also see couscous mixed with the veggies... I had it in the fridge and just needed to use it up.

  Crisp Roasted Chicken (in a bundt pan)
*Rinse your chicken thoroughly with water.
*Take out the bag of "goodies" in the chest cavity.  (Not everyone knows this is there...  I once baked the chicken without taking this out!  It made for a good laugh at the table, and luckily the bag wasn't plastic)
*Separate your chicken skin from the meat just enough to be able to season in between the skin and meat.
*Season your meat both under the skin and on top of the skin.  (I use a rub)
*Add a bit of fat to the outside of the chicken.  IE: melted butter, or olive oil. This will make it crisp nicely.
*Fill the cavity with veggies of your choice.  I've used potato, carrots, whole garlic, asparagus, and onion.  Chopped.
*Any veggies that won't fit inside can surround the chicken on the outside.  (please note that the steam from cooking veggies on the outside will compromise the crispiness of the chicken.) 
*Don't neglect salt and pepper for the veggies.
*Bake according to chicken package directions.  Usually 20min per pound at around 350 degrees. Always check for doneness with a meat thermometer!  Ovens usually vary.


Doesn't she look cozy.

Roasting away. 

What to do with that carcass, and left over bits of chicken?  Well, you can make a really awesome soup out of it.  I call it "chicken carcass soup", but friends tease me.. I guess any recipe with the word 'carcass' in the title doesn't really conjure up tasty images in the mind... But let me assure you, it is tasty!

Chicken Carcass Soup Adapted from a Jane Brody recipe.
2 Tbsp. minced onion
1 clove minced garlic
1 Tbsp. butter
1 C diced carrots
1/2 C diced celery
1/2 C chopped mushrooms
1 1/2 Tbsp. flour
7 C chicken stock (If you ever boil chicken, save the water and freeze for homemade stock)
1 tsp. marjoram (if you don't have this on hand, oregano is a fine substitute)
Salt and pepper to taste
1 C cooked barley
Diced meat from your leftover roasted chicken (clean the bones)
2 Tbsp. chopped fresh parsley (optional)
2 tsp. dried parsley
1/2 tsp. thyme
1 bay leaf

*Saute onion and garlic in butter until soft.
*Add carrots, celery, and mushrooms.  Cook veggies 6 minutes.
*Add flour.
*Add stock, marjoram (or oregano), and other herbs.
*Bring to a boil and simmer for about an hour.
*Add chicken.  Taste and adjust seasonings to suit your preference.
*Bring back to a boil.
*Sprinkle with fresh parsley to finish.

Yu   Um!

Salve Making Basics

Calendula Rose Salve with Arnica.

Gather supplies needed.

Combine and "cook" in a slow cooker filled with water on low for several days. (Make sure to replenish water consistently, or you'll end up with burned ingredients!)

Strain liquid and discard solids.

Pour into containers.

Rose Petals, Calendula, Arnica Flower, Beeswax Beads, Vitamin E

Close up of Beeswax Beads.
You can purchase these here .

Cram (yes I said cram) it all in a mason jar.  Or several mason jars
depending on how much you want to make.  Cover with carrier oil.
I used olive oil, but I would suggest sweet almond or jojoba oil instead.

This particular salve is good for minor cuts, scrapes, bumps, bruises, etc.  I would not recommend using it on burns.

Well, they ain't Paula Deen

but for what they are, they aren't bad...

Okay, so I've got some weird medical type stuff going on....  Not gonna tell you about it here.  But, part of the treatment is to drastically change your diet.   So, as necessity truly is the mother of all invention, I have invented an almost sugar free, wheat free chocolate chip cookie.  I think it would qualify as gluten free, but I am not sure if chocolate chips have gluten in them or not.  Anyway, I thought I'd share the recipe here just in case anyone wanted to have a nearly sugar free, wheat free chocolate chip cookie.  Listen, don't expect them to taste like a Paula Deen recipe (though they do sport 2 sticks of butter).  These are an alternative to the ooey, gooey, amazingly delicious regular version...    And, like I said for what they are they aren't bad.

Nearly Sugar Free, Wheat Free Chocolate Chip Cookie (original recipe)
1 cup butter softened
2 tsp. liquid Stevia
2 eggs
1 1/2 tsp organic pure vanilla extract
1 1/4 cups almond flour (I made my own from roasted UNSALTED almonds in a coffee grinder)
1 1/4 cups organic soy flour  (use organic...regular soy flour is loaded with bad stuff.  GMO's)
1 tsp baking soda
1/2 tsp aluminum free baking powder
1/2 tsp fine sea salt
1 cup rolled oats
1/2 cup puffed millet
1/2 cup puffed brown rice
1/2 cup shredded coconut
1/2 cup chopped walnuts
2 cups chocolate chips

Cream together Stevia and butter.  Add eggs and vanilla.  Blend thoroughly.  Add all other ingredients but chocolate chips and mix thoroughly.  Lastly add the chips (if you wanted totally sugar free I think they do make them) and mix.  Place in 350 degree oven for 15 minutes.   

In my opinion these are best fresh out of the oven, as they are crisp on the outside and soft on the inside.  But, once cooled the texture is more cake like to me.  

Let me know what you think!
 

All Natural Bug Spray

Hot, muggy weather is here and that rolls out the welcome carpet for Florida's state bird I mean, mosquitoes.  If you are like me, those little buggers will find you out of a crowd of 10 people and feed until their little hearts are content.  (Do mosquitoes even have hearts?  Just wondering)  Also, as a momma of small children I want for them to be protected without slathering their virgin skin with all sorts of crazy chemicals.  My new option is to make my own mosquito repellent.  100% all natural ingredients and minimal risk of reaction from the littles.  I thought I'd share my recipe in case the two of you reading this blog wanted to try it. We've used it a few times and each time, I haven't seen any evidence of blood sucking having taken place....  Sorry so graphic, but I really have a dislike for mosquitoes.

100% All Natural Mosquito Repellent
4oz. spray bottle
1.5 oz. distilled water
1.5 oz. vodka (or distilled water)
10 drops organic citronella essential oil
18 drops organic lavender essential oil
10 drops organic eucalyptus essential oil
5 drops organic lemongrass essential oil

Shake well before each use.  

**There are some people who will have reactions to essential oils, so use with caution and if you notice any ill-effects discontinue use.**

Multigrain Blueberry Muffins

Multigrain Blueberry Muffins(original recipe)
3        C whole wheat flour (I use freshly milled)
1        C raw old fashioned oats
1 1/2  Tbsp. whole flax seeds
2        Tbsp. millet
2        tsp. salt
2        tsp. baking soda
2        tsp. aluminum free baking powder (I use Rumford's)
2       C buttermilk
2        large eggs
1       C oil (I usually use olive oil for just about everything, but whatever you use will work)
1       C dehydrated cane juice (if you want to just use regular sugar, that is fine.  Or sucanant will work)
1/2    Tbsp. pure vanilla extract
1/2    Tbsp. cinnamon
1       tsp. nutmeg
2 1/2 C frozen blueberries 


-Preheat oven to 400 degrees.
-Combine dry ingredients in a large bowl and mix thoroughly. 
-Add wet ingredients one at at time and stir in between.  Be sure to mix until all ingredients are well blended with no dry spots, usually around 1 minute if using a mixer or 3 minutes if mixing by hand.  
-Stir in blueberries until just blended.  (If you mix them in too long, they will burst and the muffins won't turn out as nicely)
-Bake in well oiled muffin pans (or you can use the little paper cups also well oiled) for 15-18min. or until golden brown.  
yield-24 medium sized muffins


Variations:
If you'd like you can also mix up a bit of streusel to put on top of the muffins for an extra special treat. 

Streusel Topping:

1/4 c. brown sugar
1 tbsp. soft butter
1/2 tsp. cinnamon
1/4 c. chopped nuts or coconut (optional)

Mix all together, using a fork or spoon to combine ingredients. Sprinkle over the top of the muffins before baking.



I'd love to hear how these turn out for you!
(This is also a GREAT freezer breakfast!)