“Consider me as Your vessel. Fill me with what You wish. Empty me. Discard me. Use me. Play with me. Shatter me or grind me to dust. Do all of this or none, but only let me know that on one rainy day, I was made a sacrifice to Mistress Blunt.” A slave wrote this to me earlier last month, a welcome departure from “ur hot” or “hi.” All parts of a slave, like a chicken, should be used, until there is nothing left but a smile on Mistress’ face. So today we are doing just that. Using all the parts. Making me smile.
Jake wanted to model for my blog, but, as he told me, he didn’t feel like he had a kink. He does, however, have a chicken mask. I felt like maybe there was more than he was letting on. We decided to set up a photo shoot to give him space to explore previously uncharted territory.
I explain to Jake the benefits of cooking a whole chicken vs. prepackaged boneless and skinless chicken bits, and make sure he is diligently taking notes, chicken scratches if you will. Cooking a whole chicken (or chicken on the bone) usually yields juicer results as well as leftovers, which is great considering the whole thing takes under ten minutes to get into the oven. The hour and a half that the chicken takes to roast provided us with time to relax, enjoy a glass of wine, and talk about the benefits of chickening out and chickening in.
Roast Chicken Recipe
- 1 mid-sized – organic chicken
- Salt and Pepper
- Olive Oil
- 1 Lemon
- 1 Cup Chicken Broth
- optional: (pesto or diced herbs made of herbs such as parsley, savory, and rosemary)
- Preheat the oven to 350 degrees F.
- Rub chicken down with salt, pepper, olive oil and optionally herbs. Cut lemon into wedges and stuff inside of the carcass.
- Place the chicken in a roasting pan, pour cup of broth into the bottom of the pan. Put pan into the oven.
- The chicken should take between 1hr-1.5hrs to cook. Cook until the chicken reaches a minimum internal temperature of 180 degrees F (or until the inside flesh near the bone is no longer pink).
- Every 20-30 minutes, baste the chicken with the juices from the bottom of the pan to keep the chicken moist.
- Leftover chicken, tear it off the bones and shred or dice it. (should be around 2+ cups, add more oil/mayo depending)
- small red onion – diced
- 1 stalk of celery – diced
- handful of red grapes – quartered
- 1/2 cup of mayonnaise / olive oil
- splash of apple cider vinegar.
Add ingredients together and mix in a bowl until the desired consistency.
Don’t forget to save your bones, fat and extra meat! Add the bones to a pot, with your veggie scraps (garlic skin, carrot tops, onion skins, cabbage, and celery butts). I fill my put so it is 1.5:1 water to scraps. Bring water to a boil, and simmer for 1-3 hours, adding water as needed. Frozen broth should stay good for up to a year.