A Chicken in Every Pot
I plan to roast more whole chickens this year. They are economical, yield moist meat and at least three meals for the week. I roasted one Sunday night, slathering it first with a favorite salt rub we also used on our Thanksgiving turkey. I’m still figuring out the optimal temperature and time to cook the bird at in our convection oven. Any suggestions?
Then tonight, I briefly sauteed the shredded chicken with onions, a pasilla pepper and chile powder, baking it or tortillas with sauce and cheese for enchiladas.
I also boiled the carcass for soup stock but accidentally left the pot out overnight. So I chucked it. How long is it safe to leave the fresh chicken broth out?
Will you find yourselves cooking more whole chickens this year? It could be a 2009 food trend.