Roasted Not Ready

We picked up a whole, bone in chicken breast at Stew Leonard’s and I realized I wasn’t really sure what to do with it. I channeled my inner Julia Child by rubbing it was butter and shoving some garlic cloves [gently] under the skin. Per some research a la America’s Test Kitchen online – I seared it on the stove and then transferred it to the oven.

028.JPG One hour or so later, we had beautiful chicken breast.  That wasn’t cooked all the way. I really need a new battery for my meat thermometer.

So we put it back in the oven, while our string beans got colder. But eventually we were able to eat.

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The chicken was fine, but the process brought out my stubborn side. Surely I should know how to roast bone in chicken? I have a food blog and I can’t even make roast chicken. That’s weird.

So on my next trip to the supermarket I bought a family pack of split, bone in chicken breasts. I’m determined to master this whole chicken situation. Plus it was on sale for .99 cents a pound, so there’s that aspect.

Of the original chicken, we ended up eating only one half of the breast – the other half was mostly used up for nacho dinner extravaganza.

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That’s an event where its late, and I’m hungry but not really hungry, and its been a very long day. So I shredded chicken, microwaved some Trader Joe’s frozen grilled peppers and onions along with some of their frozen grilled corn. Mix together, cover with cheese over a bed of tortilla chips.  The saltier the better.

We topped this with sour cream and salsa and ate it straight from the pan on the couch. That’s honesty. That’s my life. I don’t always cook my chicken well the first time, and a lot of the time my meals are eaten on the couch.

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