Redfrog
Moderator
Here's an easy fix dinner at home.
I buy several fresh chickens when I can get them on sale. I wash them inside and out, Dry them and freeze individually.
On days when I'm gonna be in and out or gone most of the day, I'll rub some oil on the bird, shake some seasoning on it[Montreal chicken spice] and put it in a roaster. Wash some whole medium potatoes and carrots and place them around the bird. Put it in the oven at 225-250 F. That is not a typo.
When I'm ready for supper at 5 or 6 o'clock the bird and vegetables are done.
I'm not a big fan of packaged stuff,, but in this case I make up some stove top stuffing in about 10 minutes it's on the table.
It really won't make any difference if it's 5 or 6 o'clock.
I do the same thing with a frozen roast, beef or game. the only difference is the seasoning.
I've been using this recipe for at least 15 years and it works great. If you feel ambitious you can make gravy from the pan drippings/juice. The veggies only improve the flavor.
I buy several fresh chickens when I can get them on sale. I wash them inside and out, Dry them and freeze individually.
On days when I'm gonna be in and out or gone most of the day, I'll rub some oil on the bird, shake some seasoning on it[Montreal chicken spice] and put it in a roaster. Wash some whole medium potatoes and carrots and place them around the bird. Put it in the oven at 225-250 F. That is not a typo.
When I'm ready for supper at 5 or 6 o'clock the bird and vegetables are done.
I'm not a big fan of packaged stuff,, but in this case I make up some stove top stuffing in about 10 minutes it's on the table.
It really won't make any difference if it's 5 or 6 o'clock.
I do the same thing with a frozen roast, beef or game. the only difference is the seasoning.
I've been using this recipe for at least 15 years and it works great. If you feel ambitious you can make gravy from the pan drippings/juice. The veggies only improve the flavor.
