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Honey Mustard Chicken Sandwiches

Committee meeting working lunch 7/19/12 – served with tomato and cucumber salad with basil.

These sandwiches are a perfect way to use leftover roast chicken. If you can use local chicken and honey from the farmers market, you’ll make something far more flavorful than your average sandwich.

  • 2 tablespoons honey
  • 2 tablespoons mustard
  • Salt
  • Black pepper
  • 4 sandwich rolls or hamburger buns
  • 10-12 oz leftover roast chicken
  • Your choice of lettuce, spinach, arugula, shredded cabbage, or other greens*

In a small bowl, combine honey and mustard. Add salt and pepper to taste.

Spread a tablespoon of the honey mustard mixture onto each roll. Add roast chicken and greens.

Makes 4 sandwiches.

*All of these greens can be grown in your garden.

Chicken Stock

Homemade chicken stock is very useful to have on hand for making soup and other dishes. You can store it frozen for up to a year. Chicken stock is frequently made from raw chicken, but you can also use the bones from a roast chicken.

  • Bones from one roasted chicken, or scraps (backbone, wings, neck, etc) from raw chicken
  • Vegetable scraps: this can include the tough parts and ends of all sorts of vegetables. Onions, carrots, and celery are commonly used, but you can also add many other vegetable scraps you have around. Just avoid very strong-tasting vegetables such as cabbage.
  • Optional additions, if available:
    • 8 whole peppercorns
    • fresh parsley (can be stems leftover from using leaves) or thyme
    • 1 bay leaf
  • 8 cups water
  • Salt

Place chicken bones and scraps and vegetables in a large pot. Add water – everything should be fully covered by an inch or two. Bring to a boil, then reduce heat to a simmer and cook for 1-2 hours (longer-simmered stock will be more flavorful, so do all 2 hours if you have time). Skim off and discard any foam that rises to the surface.

When you’re done simmering, strain the stock through a sieve and discard all the solids. Add salt to taste. Aim for less salty rather than more – you can always add more salt when you’re cooking with the stock later.

Cool to room temperature before refrigerating or freezing.

Simple Roast Chicken

Community training dinner, 5/21/12

Roasted chicken, carved and ready to eat.

Roasting a whole chicken can seem scary, but it’s actually very simple to do. Whole chicken is often less expensive than chicken pieces, and as a bonus, you can save the bones to make chicken stock.

  • 1 broiler chicken
  • 1/2 lemon (optional)
  • 4-5 sprigs fresh thyme (optional)*
  • 1 teaspoon kosher salt, or 2/3 teaspoon table salt
  • 1/4 teaspoon black pepper (preferably freshly ground)

Preheat oven to 450 degrees. If you have a cast-iron skillet, place it in the oven to heat.

Rinse the chicken under cold water, then pat completely dry with paper towels. Place the half lemon and thyme sprigs inside the cavity of the chicken (if using), then season the chicken all over with the salt and pepper. Tuck the wings under the chicken.

If using a cast-iron skillet, place the chicken directly into the hot skillet in the oven. Otherwise, place the chicken breast-side up in a roasting pan and place in the oven.

Roast for 50-60 minutes (you don’t have to do anything while it’s cooking), until the temperature inside the thigh is 165 degrees and juices that come out when the thigh is pierced are clear.

Allow to rest for 15 minutes before carving and serving. Save the bones for making chicken stock.

Serves 4-8, depending on the size of your chicken and how hungry you are.

*Thyme can be grown in your own garden.

Roasted chicken, served alongside potatoes with peas and bacon and spring salad

Pulled Chicken and Beans in Pumpkin Barbecue Sauce

Community training session demonstration dinner, 3/12/12 – served as sandwiches with whole wheat hamburger buns

This recipe is all about being healthy and economical. Beans are cheap and nutritious, and they stretch the more expensive chicken. And if you can find a stewing hen (an ex-laying hen), the chicken can be a bargain. Stewing hens are pretty tough and require long cooking times, but the flavor is well worth the wait. The addition of pumpkin to an East Carolina-style barbecue sauce adds flavor, nutrition, and texture. All in all, it makes for a filling, tasty, and inexpensive meal.

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