On these cool days I still have the irresistable urge to bake as much as I can so with supper on the horizon I began to plan. The last time we got chickens I was thinking ahead when I had them cut in half by my big, strong man. Oh days of foresight and clarity I love you!
So on Wednesday I pulled a half a hen from the freezer and roasted her in the oven until the house smelled wonderful. I allowed her to cool and pulled the meat from the bones which I set aside to turn into stock. The meat I sorted into 2 piles with leg and wing meat mixed with white meat, I had 2 meals planned. I try to stretch my dollar and not allow meat to be a feature in our house. Gone are the days of planning sides for a grilled carcass on a plate. Meat now falls into the cheese category, use sparingly then heap up on veggies!
Rooting in the freezer revealed a bunch of broccoli I still have and some cooked rice that I had frozen. (This is a great time saver, cook rice ahead!)
maglia calcio poco prezzo
So with one half I created what you see above….
- 2 cups of cooked pastured chicken, torn into pieces(Rolling Pastures)
- 3 cups of cooked organic rice (Lundberg)
- 3 cups of steamed organic broccoli cut into small pieces (Wholesome Living Acres)
- ½ pound of Sunset Acres Colby cheese, shredded
- 4 tbsp butter
- 4 tbsp flour
- 1½ cups raw whole milk
- 1 tsp salt
- ½ tsp pepper
- 1 tsp thyme, dried and crushed
- 1 tsp parsley, dried and crushed
- ½ tsp ground mustard
- dash of cayenne pepper
- Gather ingredients and layer in 9 x 13 casserole dish.
- Rice first, then the broccoli, top with chicken, sprinkle half of the cheese on the top.
- To make sauce:
- Melt butter on low in sauce pan, add flour and whisk to a paste (this is a roux)
- Slowly increase heat to medium, add ½ cup milk and whisk to smooth. When this thickens add another ½ cup milk, then do one more time until all milk is added and sauce is creamy and smooth. Raising the heat will help it thicken but don't let it burn!
- Add in spices and salt and pepper to taste.
- Pour over the layers in the dish and top with the rest of the cheese. Bake at 350 for 20 to 30 minutes.
There was not much leftover, the guys devoured it! The tiny bit left was reheated for lunch, was just as good the second time around!
One of the gifts I was blessed with was the ability to look at what I have on hand and create with it. Tonight is a Spicy Corn Chowder with Chicken!
I make it a point to use all of the bird out of respect for her life, she didn’t have to die to feed us but I respect the process too much to go buy breasts that are flash frozen and individually packed, we are a spoiled bunch aren’t we?
I just ordered 25 meat birds to raise this summer and butcher for the freezer. I make it a point to order a roasting hen, not a Frankenchicken. After studying the breeds I am very disturbed at the rapid growth of Cornish Cross, while they do produce the best full meaty breast they also live on their bellies due to legs that cannot support them. No thanks, I like my chickens running after moths, picking and scratching the dirt and sitting up on the fence not in the dirt flopping around with a freakishly big body.
If God wanted us to have this he’s have a made a chicken look that way so lets be careful as consumers that we are not supporting unnatural methods.
If you try this recipe be playful, add your favorite herbs to the sauce, switch up the veggies, add cauliflower, carrots, spinach….let your inner chef create!