Chicken Vegetable Soup –
Two whole free-range chickens seasoned and simmered all day with rock salt, pepper, thyme, sage, rosemary, onion and garlic powder and chopped celery leaves. Picked out bones and put broth and meat into a huge stock …pot with peas, cut green beans, onions, celery and carrots.
Spicy Chicken Legs – Cover legs in hot sauce and baked at 375 for 1hr 15min. Then turn broiler on high and keep turning legs over for additional 15 mins to make all sides crispy. Served with salad, cooked broccoli, and veggie sticks.
Roasted Whole Chicken – Thawed a free-range, organic whole chicken. Put S&P, sage, and thyme inside cavity. Rub top with butter and more S&P, sage, and thyme. Add 2 inches of water to chicken in roasting pan and cover. Roast at 375 for 1.5 hours then flip chicken over, reduce heat to 325, and cook another hour. Served with mixed greens salad and sweet peas.
Grilled Lime Chicken Breast — Marinate breasts in lime juice, liquid aminos, S&P, and cayenne pepper. Pound breasts to 3/4 inch thick, grill on medium high heat 5 minutes a side (165 degrees). Served with cooked carrots, mixed greens salad, and rice.