Today’s yet another chicken recipe. I’m willing to bet that Jay’s getting awfully sick of chicken, but I’m really not joking when I say I could eat it every single day.
Roasted Chicken with Bread Salad. I was flipping through Food & Wine, and came across this recipe, which I thought sounded good…So I asked Jay if he’d be willing to try it. He agreed (mainly because there would be a chicken carcass he could pick over later on), so I picked up the necessary items. Let me just say that pine nuts out of the bulk bin are frakking EXPENSIVE! Well, they are if you buy an entire pound of them (I believe they’re $38.98/lb. at the Brookings Hy-Vee). Luckily, I only needed a tablespoon’s worth for this recipe.
There was a lot of prep work with this, but it was well worth it. I even cut a corner by getting a rotisserie chicken from the store, just to save time. And for my 2 Brookings readers, the Rustic Italian at Buttercrust is perfect for this. It smelled SO good while it was cooking…
I practically inhaled it. Picture The Simpsons eating, and that was me. This was phenomenal! I kept grabbing extra chunks of chicken to add to it, just because it was all so delicious. I told Jay I didn’t care what he thought of it, I was going to make it again, if for no other reason than so I could eat it (he did like it and agreed that I could indeed make it again).
I still can’t get over how GOOD this was. I just hope it’s as good chilled when I have it for lunch, as it was when I had it fresh from the oven! In the meantime, I think I’ll dig into one of the 2 remaining boxes of Girl Scout cookies I bought this year.