We are still picking kale and digging up parsnips in our garden, and both are tasting so so good. From the garden straight to the stove….how much fresher could you ask for your vegetables to be, and what could taste better with these wonderful vegetables than a nice plump whole roasted chicken smothered with herbs and filled with your favorite stuffing? It seems we can never have this too often at the convent.
Most people seem to be sold on roasted vegetables these days and they are great. But to me the magic key to making them better than ever, is to roast them together with the meat or poultry with which they are being served.
CHANGE SERVING SIZE
- chicken whole
- Onion salt
- black pepper
- chicken broth
- Season a whole chicken with onion salt and pepper and herbs.
- Place in roasting pan large enough to hold vegetables as well. Surround the bird with equal amounts of parsnips, carrots, potatoes and onions.
- Roast uncovered at moderate temp 300 degrees Fahrenheit for 30 minutes or until juices begin to appear - stirring from time to time.
- Add chicken broth, water, or a splash of wine as needed making sure that every bit of flavor, fat and juice is being absorbed by scraping and stirring.
- Remove bird to a smaller pan to finish cooking, once the vegetables have reached the softness you desire.