Thought I could pop them in the slow cooker and get a two-fer: chicken and homemade stock at the same time. Plus, since it is a family pack, I'll have enough chicken for dinner tonight and leftovers to covert to more meals for a couple more days.
And so?
They are cooking away at the moment and smelling fantastic.
Lately, I've been trying to cook by pulling things I already have out of the cabinet, the garden and/or the freezer. With the exception of the chicken breasts that we got on markdown today, that's exactly what the rest of dinner will be: stuff we already had.
Trying to be less wasteful and more mindful of using what we have wherever possible. Which is not always easy, is it?
So, what am I cooking at the moment?
I took off the excess fat and skin from each breast before plopping it into the crock, then added about a cup and a half of warm water, two cubes of chicken bouillon to get the flavor started, about a teaspoon of poultry seasoning, a tablespoon of minced parsley, several chopped green onions, a half teaspoon of minced garlic, several grinds of black pepper, a little Sunny Spain seasoning from Penzeys (about a teaspoon or so) and some paprika.
The smell is amazing.
And the broth is just bubbling away with all that lovely flavor infusing itself into the mix. It is going to make some lovely soup sometime later in the month, I can already tell.
With this, I'm going to roast some chopped tomatoes, onion, zucchini and bell peppers in the oven at 450 F for about 25 minutes, seasoned with some olive oil, salt and pepper. After it comes out of the oven, I'll toss this with some chopped fresh herbs, crumbled feta cheese, and a little more olive oil and serve it over some cooked whole wheat couscous.
Might add some chopped kalamata olives to the veggies as they bake as well. Salty sounds awfully good to me today, and I love that briny tang from kalamatas in anything baked with tomatoes.
However it ends up, I cannot wait. Because the amazing smell coming from my crockpot full of chicken is about to drive me nuts in the best possible way. Yummmm.
What are you having for dinner tonight? Anything fun?
(Photo via ms. Tea. Looks seriously yummy, doesn't it? Love the bowl, too.)
1 comment:
FWIW, the chicken was delish. I used 2 cups of the broth to make some couscous with veggies to go with it, along with a green salad with some crumbled goat cheese.
And I still managed to get a quart of broth out of the crockpot to pop in the fridge. Will freeze it tomorrow after I skim off the excess fat.
And I've got 4 more chicken breasts to make into something else for the week, too. Boo yah!
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