We roasted up the 6-pound chicken that I brought home from Vermont. I kept it simple, to really taste the meat. I rubbed it with oil, salted and peppered the outside, and put a lemon that I had poked holes in into the cavity. It took longer to cook that I thought it would; I've heard that fresh chicken (never frozen) cooks faster than it's defrosted brethren, but I was wrong. It took two hours to get to 165 degrees. Anyway, we ate most of it that evening, but had some leftover, so, as our marriage vows indicate, Dave took over the task of making something delicious out of food I would have sworn had little hope of being eaten.
Below is his incredibly good chicken salad recipe.
A Chicken Salad Change-of-Pace
Try this if you are bored with your current chicken salad recipe. Chop up some chicken leftover from a good roast chicken (a couple of cups of finely chopped meat). Add 1 carrot, diced as small as your patience will allow. Add 1 medium-sized yellow bell pepper, again diced as small as you can. Add mayo to taste (I used 3 tablespoons). Then dice up a few handfuls of flat-leaf parsley and cilantro and throw that in there. Makes a nice chicken salad change-of-pace for sandwiches!
Yesterday, Vivien and I went raspberry picking again, this time with our friends Meghan and Emma. The girls reenacted Blueberries for Sal; every few minutes Meghan and I would add a handful to their pails, and when they came back to us five minutes later, they would only have three berries in the bucket. However, Meghan and I each picked around four pounds. So, I froze a few trays and we ate a bunch for snack and breakfast today, and the remainder I made into a galette, which is a rustic, free-form pie.
1 cup white flour
2 TBSP white sugar
1/4 teas. salt
6 TBSP unsalted butter
2 TBSP Crisco
2 TBSP ice cold water
Preheat the oven to 350 degrees. Mix the flour, sugar, and salt in a medium bowl. Cut in the butter and crisco and use two butter knives to criss-cross cut the butter into the flour. When each piece is ~ pea-sized, use your hands to gently rub the butter into the flour until it is cornmeal consistency. Do not over-rub, as it will make the crust tough.
Roll it out into a 12-inch diameter circle and put on a cookie sheet. Put 1 1/2 cups fresh raspberries into the center, dust with 1 TBSP sugar and sprinkle 1 teas. lemon juice over it. Fold the sides of the crust up and gently pinch together edges to form a roughly 6-inch diameter circle with an uncovered hole at the top that is ~ 3 inches in diameter. I regret that I did not take a picture, but this website has a nice photo of what the galette should look like.
Bake for 30 to 45 minutes, until the crust is starting to brown. Cut into four pieces and eat as is, or topped with vanilla ice cream or plain or vanilla yogurt.