Roasted Chicken Recipe

I've been nesting these past few days, cooking up a storm and ferociously cleaning. It's no surprise, really, the sun has been poking out lately and the sun is rising at 6:00 am - for me, the amount of sunlight during the day is directly related to energy levels :) The good thing about Seattle, is that we see the sun and immediately get to doing something. The sun is like an 'on' button. It's also driving me crazy, causing a deep itch to plant my dahlia tubers - I won't, I know it's waaaay too soon, but man, this is a serious challenge in patience.

I have another fun recipe, it's my take on a roasted chicken. It's crazy easy, too. Only five ingredients.

I need to mention, although I don't state it each time (although I probably should) we only purchase grass fed free range organic meat (everything - beef, chicken, lamb, etc.), buying from farms/butchers that we know of and trust. We can't control every piece of meat that we put in our mouths, like eating at a friend's house or something, but as for our household, I figure the price is worth the value. Animals are naturally supposed to eat grass, not corn. Animals that eat grass are much higher in omega-3 fats instead of the corn fed which are high in omega-6. It's just a personal preference, not only for the nutritional properties, but also for humane reasons. I've mentioned this before, but I want to eat happy, healthy animals that have had fun in the fields before they came to my kitchen. Maybe it's morbid, but I like to think that it's supportive to their lifestyle. As far as livestock, those guys are the lucky ones. I guess I didn't really need to mention the whole thing, but if it makes even one person consider a switch, I'd be pretty excited. :)

So, onto the recipe......

Jess's Lemon Garlic Pesto Roasted Chicken

Ingredients:
1 whole chicken
1 large lemon
3 tbsp fresh ground dried garlic (pure is best - no salt)
2 tbsp fresh ground pepper
4 tbsp pesto

1. Preheat the oven to 375 degrees. Remove the innards of the chicken. (Some people cook them up for their dog. I didn't. I didn't want to risk any 'accidents' if you know what I mean.) Rinse the whole chicken, and cut any loose hanging skin around the hole (I don't know what to call that area). Cut the lemon in half. Mix the garlic powder and ground pepper in a small dish.

2. Place the two halves of the lemon inside the, um, 'cavity'? I wanted to say bum, but cavity is probably more appropriate ;)

3. Take a tablespoon of pesto and spread it under the skin of one breast, then do the same thing to the other breast. Use the remaining two tablespoons of pesto and spread it all over the chicken (top, and legs - don't get too low on the sides or it will just drip off while cooking).

4. Shake/sprinkle/spread the garlic and pepper seasoning all over the chicken. Cover the chicken with aluminum, making a tent so that the two don't touch. I move the oven rack down one wrung, so it's just below the middle, then place the little bird into the heated oven. Cook it covered in the 375 degree heat for 80 minutes. Then remove the aluminum foil and put the chicken back in the oven for 20 more minutes - that makes the skin crunchy.

5. Eat. Yummy!!!

I'm not great at cleaning the meat off of bones, but for the first time I don't have to feel bad about it because I'm making my own broth with the bones and drippings. We'll see how it goes :) I'm excited to have a homemade broth to keep in the freezer for an easy dinner in a pinch - just toss in some veggies at the last minute. My own broth? Who am I turning into? An adult? Jeez.

One more thing. You might notice that I didn't include any butter, olive oil, or salt. I promise, you won't even notice. If you have fresh ground garlic (We're lucky because we have a huge organic bulk section at PCC.), the flavor is so delicious and flavorful, you won't miss the salt.

Updated Green Smoothie

I am finally perfecting my green drink. It's so good, tasting pretty leafy, but it's like drinking two large salads. THAT's pretty convenient! :) I really recommend purchasing a Vitamix (if you don't already have one). Ok....here we go....

1 peeled banana (as ripe as you like it - the greener the less the sweet)
2 large handfuls of spinach (stuff it down in there)
2 large handfuls of kale (deveined)
2/3 of a pint glass of water

Blend until everything is liquid.

Add 1 tablespoon of chia seeds (full of protein, omega-3 fats, alpha lipoic acid, fiber and much much more, but for the best absorption into the body it needs to be ground...hence the Vitamix) to the blender (pour into the middle and away from the side and you won't have to scrape the sides as much) and blend everything until you can't see any shells.

 
Pour the mixture into a large glass and add one tablespoon of lemon flavored fish oil to your glass and stir with a spoon. (There is also orange flavored fish oil which is a delicious substitute if you don't prefer lemon.) Now it's ready to drink. Personally, I chug the drink right in front of the sink then immediately wash my glass, the utensils, and the blender. This is not a concoction that should sit in dishes/blenders. When I make the same drink for Dan I add 1/2 a cup of plain yogurt and an extra banana (and I stuff a little extra kale to compensate).

I love juicing veggies, but blended drinks are my favorite because they include all of the fiber which keeps me full for hours. The juicing is delicious but I feel bad wasting so much of the plant. I've fallen in love with a new shot, though, and it's best juiced. You juice a few fresh lemons, a bit of ginger, and once it's been poured into a small glass (like a shot glass or equivalent), tap some cayenne pepper on top. I have started craving my lemon ginger shot like crazy these days. I'm going to need to find bulk organic lemons soon.

Yellow flags of Spring are popping up all over :) Yay!!