Dateline: April 1, 2021 What to do with leftover chicken?

We had quite a bit of chicken left over from the buttermilk brine experiment, so I needed to get creative with it.  I decided on Chicken Pot No Pie.

I created a mirepoix of veggies: carrots, green pepper, onion, and sautedd in butter and olive oil.  After the veggies had softened, I added flour and cooked until the raw taste was gone, and then added the left over veggies form the previous night.  I added chicken stock and cooked until the stock thickened and then added in the cut up chicken meat.  Brought it to a boil, and put it covered into a 350°F oven for 45  minutes until hot and bubbling.  I removed the lid, and let some of the liquid cook off to thicken things up a bit, and dinner was served!

I used some herbage in it as well, savory and marjoram, along with salt and pepper.  It was quite passable and satisfying for a chilly evening.

Dateline: March 31, 2021 Buttermilk Brined Roasted Chicken with veggies

I had 2 smallish chickens in the fridge, they needed to be cooked.  I was going to do a taste test between Cook's Venture and a Kosher bird, at least that was the plan.  However, the fridge was packed and I needed to make room.  The smaller bird went into the freezer, and the larger one into the buttermilk brine.  I used Samin Rosrat's recipe.  The larger bird was the kosher one, so I didn't use all the salt in the brine.  I put the bird into a gallon size zip bag and put it in a bowl in the fridge over night.

cut up and ready to eat.

I decided to rotisserie the bird rather than roast in a pan in a hot oven.  That may not have been the best decision...When the chicken was cooked, the skin was still kind of flabby and pale.  To solve the problem, I removed the pan of veggies below the rotisserie, and replaced it with another empty pan and cranked up the heat.  The skin browned up, but certainly nothing like the photo with the recipe.  Next time.....

This is a fabulous chicken recipe.  The bird is flavorful, juicy, and succulent.  I was very happy with the results.  

The veggies were asparagus, little potatoes, onion, 2 types of broccolini, tomatoes, and cauliflower.  Seasoned with salt, pepper and a wee bit of olive oil.

fresh from the oven

roasted vegetation