Chicken-Broccoli Mac and Cheese

• 8  oz.  dried rigatoni
• 2  cups  fresh broccoli florets
• 1  2 to 2-1/4 lb.  whole roasted chicken (from grocery deli)
• 1  5.2-oz. pkg.  semisoft cheese with garlic and fine herbs (use boursin or make your own by using Philly Cream Cheese and adding garlic and herbs)
• 3/4  to 1 cup  milk
• 1/4  cup  oil-packed dried tomatoes, drained and snipped
• 1/4  teaspoon  freshly ground black pepper
•     fresh Italian (flat-leaf) parsley, optional

Directions

1. In large saucepan cook pasta according to package directions, adding broccoli florets during the last 3 minutes of cooking time. While pasta is cooking, remove meat from roasted chicken. Coarsely chop chicken. Drain pasta and broccoli; set aside.
2. In same saucepan combine cheese, the 3/4 cup milk, tomatoes, and 14 teaspoon freshly ground black pepper. Cook and stir until cheese is melted. Add pasta mixture and chicken. Heat through. If necessary, thin with additional milk. Sprinkle fresh parsley. Makes 4 servings.

Nutrition Facts

• Servings Per Recipe 4 servings
• Calories667,
• Total Fat (g)34,
• Saturated Fat (g)15,
• Monounsaturated Fat (g)1,
• Polyunsaturated Fat (g)1,
• Cholesterol (mg)163,
• Sodium (mg)872,
• Carbohydrate (g)52,
• Total Sugar (g)6,
• Fiber (g)3,
• Protein (g)40,

Homemade Roasted Chicken Stock

If you are like me, you pick up a roasted chicken from the grocery store for a meal or to use in meal... instead of throwing out the carcass, make stock!  I promise you it is better than anything you can buy in a carton and even better than chicken stock made from fresh chicken.

If you want to make a large stockpot of broth, freeze the carcass until you have a couple of them... then put them in a large stock pot and add the herbs and seasonings, onions etc and ...poof!  You have a great pot of stock ... simply strain and use. Often I make stock through the summer to freeze and use in the winter.



Let's get started -

Put the carcass in a stockpot, add  a couple carrots, some stalks of celery (leaves are good), some onion, a little garlic, dill or thyme...a tsp or so of salt and a few peppercorns..add enough water to cover.Bring to a simmer.. skim off any scum that may accumulate on top...simmer for a few hours. Cool enough to handle... strain and then cool and freeze, making sure to label it with the use by date.... 3 -  4 months.

Rustic Chicken and Bacon

This recipe serves a big crowd, but is easily divided (with it's few ingredients) to serve 4-6 (with 1 - 4lb. chicken) as well. Try this for your next dinner gathering. I promise you won't be disappointed.


3 roaster chickens (3-4lbs each)
16oz. black label grade sliced bacon
3 Tbsp unsalted butter, softened
1 tsp herbs de Provence
1/2 tsp garlic salt
salt and pepper to taste

Directions:
-Preheat oven to 475 degrees.
-Rinse chickens, pat dry, and lift skin off of breast and legs to form a pocket under skin.
-Salt and pepper liberally and place breast side up into large roasting pan with roaster rack.
-In small bowl, combine butter, herbs de Provence, garlic salt, and pepper to liking.
-Take 1/3 of butter mixer and spread evenly underneath skin of one chicken.
-Repeat with remaining chickens.
-Lightly salt and pepper tops of chicken breast and place 2 slices of bacon, in 'X' pattern across the top of each.
-Spiral remaining slices of bacon and place alongside of chicken on roasting rack.
-Insert thermometer into thickest part of the thickest chicken breast without touching the bone, and place into oven to cook.
-Cook until internal temperature of breast reached 170 degrees, about 1 1/4 - 1 1/2 hours. (if the bacon starts browning too quickly, cover with foil)
-Remove from oven and let rest for 5-10 minutes, covered.
-Line serving dish with spiraled bacon slices (to be served alongside chicken pieces on individual plates).
-Remove chickens from roasting pan and quarter (cutting down alongside backbones and then separating the breast and the leg).
-Place chicken quarters onto large serving platter and top with bacon 'X's, serving immediately.

Serves 12 to 16.

Roasted Chicken with Lemon & Thyme

Use the left-over lemon rinds and a handful of herbs to stuff your
chicken. The meat will capture the aroma of fresh herbs without all the
extra work of chopping herbs for basting.
Serves 3-4
Ingredients
2 trans-fat free, margarine
3 Lemons, juiced, rinds reserved for stuffing
2 teaspoons sea salt, plus 1 tablespoon
1 teaspoon freshly ground pepper
4 cloves of garlic, smashed with palm of your hand
small handful of thyme
1 roasting chicken, about 3 1/2 pound, rinsed and patted dry

Preheat oven to 450º F.

In a small saucepan on low heat, melt the margarine, with lemon juice and one sprig of thyme.

Sprinkle 1 tablespoon of salt inside chicken then stuff with lemon rinds,
garlic, and a handful of fresh thyme. Tie the chicken legs shut with
kitchen string.

Place the chicken on a rack in a large roasting pan, breast side up. Baste
with margarine mixture then sprinkle generously with salt. Continue to
baste throughout cooking.

After 40 minutes, turn chicken over and cook an additional 30 minutes. For the last 10 minutes of cooking, turn over to crisp the breast skin, total cooking time about 1 1/4 hours - 170° F on a thermometer.

Transfer the chicken to a cutting board, cover loosely with aluminum foil
and let rest for 10 minutes before carving so that the juices can
redistribute.