Tip: Did you understand you may freeze entire lemons and limes? They are good for cooking. Leave the frozen fruit on the counter for an hour. The zest is straightforward to take away, and the fruit slices and juices simply additionally. Next time you see lemons and limes on sale, purchase a bag and freeze them for future cooking.
Southern Italian Style Lemon Chicken
Cooking an entire hen could be very economical since you get a number of meals from one hen.
three massive lemons
1 tablespoon chopped contemporary thyme leaves
1 tablespoon chopped contemporary rosemary leaves
1 garlic clove minced
2 teaspoons sea salt
1/Four cup olive oil, divided
4-pound entire hen
Remove the zest from the three lemons and put aside. Cut the lemons into skinny slices and put aside.
Cut the hen alongside the spine on one aspect with kitchen shears. Do not take away the bone. Turn the hen over and flatten it. (The cause I didn’t take away the spine is that I wish to use the whole hen carcass for soup.)
Preheat the oven to 450 levels F.
Line a rimmed baking sheet with foil.
Drizzle 2 tablespoons olive oil on the baking sheet. Lay the lemon slices within the olive oil down the center of the tray as a “rack” for the hen. Sprinkle one-third of the lemon rub on the underside of the hen. Turn the hen over and rub the remaining lemon combination over and below the pores and skin of the entire hen. Lay the hen, pores and skin aspect up, on the mattress of lemons and drizzle with remaining 2 tablespoons of olive oil.
Roast, basting each 15 minutes till golden brown and an instant-read thermometer reads 165 levels F within the thigh about 45 minutes. Transfer the hen to a chopping board and permit to relaxation for 10 minutes earlier than carving.
Using a fork, mash the lemon pulp into the juices on the baking sheet, discarding the rind. Mix the pulp into the drippings and use this combination to spoon over the hen simply earlier than serving.
Serve a number of the hen for dinner. I used to be capable of take away about Four cups meat. I left some meat clinging to the leg, wing and breast bones for soup. Shred 1 to 2 cups for the recipe under. Use the carcass and a number of the cooked hen for hen noodle soup. You might even have sufficient leftover for some hen salad.
Baked Chicken Taquitos (Rolled Tacos)
The total recipe makes 20 taquitos. I reduce the recipe in half and made 10 for my household. I like tortillas produced from cassava flour for this recipe as a result of they’re grain-free, mild and straightforward to roll.
For the Taquitos:
2 cups shredded cooked hen
half teaspoon floor cumin
half teaspoon floor chili powder
half teaspoon kosher salt
1/Four teaspoon garlic powder
1/Four teaspoon paprika
2 teaspoons contemporary lime juice
1 cup shredded cheddar or Mexican mix cheese
20 corn tortillas
For the Toppings:
Chopped Green Onion
Crumbled Queso Fresco
Pico de Gallo
Preheat the oven to 425 levels F. Spray two massive baking sheets with nonstick cooking spray and put aside.
In a medium bowl, mix the shredded hen with cumin, chili powder, salt, garlic powder, paprika, and contemporary lime juice. Stir till hen is nicely coated with the seasonings. Stir within the shredded cheese.
Wrap the tortillas in a moist paper towel and place on a plate. Microwave for 1 minute or till the tortillas are heat and pliable.
Layout the tortillas on a flat floor and divide the hen and cheese combination among the many 20 tortillas. Roll up every tortilla tightly and safe with a toothpick.
Place a heaping tablespoon of the hen and cheese combination within the heart of the tortilla and roll it up tightly. Place the taquito, seam aspect down on the ready baking sheet. Continue rolling taquitos till the tortillas and filling are gone.
Spray the taquitos generously with nonstick cooking spray. Bake for 15-20 minutes or till the taquitos are golden brown and crispy. Remove from the oven and serve heat with desired toppings.
Chicken Noodle Soup
Leave some meat on the bones, particularly the legs, wings, and breast bone
Chicken bones leftover from the roasted hen recipe above
1 entire onion, reduce in half
2 carrots, reduce in half
Four celery stalks with leaves, reduce in thirds
6 contemporary thyme sprigs
1 garlic clove, peeled
1 tablespoon peppercorns
eight quarts water
Place all of the elements in a big stockpot. Bring to a boil, cut back warmth and simmer for two hours. Cover the pan with the lid ajar.
Strain the broth in a colander lined with cheesecloth over a big bowl. Let drain fully. Pick out any meat within the cheesecloth and put aside. Discard the cooking greens and bones and return the broth to the stockpot.
Reserved hen meat
three carrots, diced
three celery stalks, diced
5 scallions, diced
6 ouncesfettuccine or noodles
1 teaspoon dried dill
1/Four cup chopped contemporary parsley
Salt and pepper to style
Place the strained broth, carrots, celery, and scallions within the stockpot. Bring to a boil, decrease warmth and cook dinner the greens, about 20 minutes. Return toa boil, add the noodles and cook dinner for about 5 minutes. Add salt (I added 2 teaspoons) and black pepper to style. Stir in reserved hen meat, dill, and parsley.