Oven roasted chicken from yesterday turned into my lunch today. Started with a whole chicken that I cut up into parts, roasted in the oven at 450 degrees for 15 minutes per side in 12” cast iron skillet that was also preheated. Rice was jasmine rice that I rinsed to remove starch and arsenic, boiled in chicken broth in 3wt sauce pan then simmered and covered for about 15 minutes. For chicken, after removing preheated pan, 2 TBS butter in pan, dried thyme, place spice rubbed chicken presentation side down then bake 15 minutes, flip, 15 minutes more, remove from oven and rest in pan for 10 minutes.
For lunch I cut up the chicken I wanted, used some of the solidified liquid for my fat, sautéed chicken pieces then added leftover rice and cooked until heated and a little crispy. Salt and pepper to taste. Not pretty but it’s good!
One lonely breast that I’ll eat for lunch tomorrow. Thinking cut up cold into a salad.
by Wasting_Time1234