I have roasted a chicken.
We have made several chickens, but always on the grill. I cook chicken several times of a week - but in the form of breasts, wings, or thighs..
On Sunday it was 98 degrees on October 16 and we did not want to be outdoors in that crap. So I suggested pretending it was fall....
So we roasted a chicken. I didn't know what to do for a side dish...and I realized we have an over-abundance of carrots that need to be eaten before we move...
So carrot soup it was -- and it's one of my new favorite soups :)
We used the "Beer Can Chicken" method of this one in the oven. Poured 1/2 can of beer, fresh rosemary, thyme, & basil -- stuck it in the cavity, coated the chicken with seasoning & paprika. And backed for about 1 hour @ 350 degrees.
Carrot Soup (recipe below)
-4 cups chopped carrots
-1 potato, chopped
-1/2 yellow onion
-14.5 ounces chicken broth
-2 cups milk (the recipe called for cream...I substituted. Still delicious!)
-S & P to taste
-pinch of cayenne
-1 tsp ginger
-1 tsp rosemary
-fresh basil, chopped to garnish
-2 cloves garlic, minced
-1 tbsp olive oil (the recipe called for butter....)
1. Sautee onion & garlic in olive oil until transparent.
2. Add carrots, potato, chicken broth, & ginger. Simmer on medium until carrots are tender.
3. Allow to cool for about 10 minutes.
4. Add to food processor. Blend until smooth.
5. Return to pan. Add milk, and other herbs. Heat until warm & serve.
Delicious. Also remember, the leftovers of this soup will be more spicy because of the cayenne :-)