WDNinABQ
Posts: 752
Joined: 8/10/2003
Status: offline
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Hardware:
Big roasting pan (like the kind you do a turkey in)
Big bowl
Wooden spoon/rubber spatula/something similar
Software:
2-3 pounds chicken tenderloins (chicken breasts ought to work well here, but I like the "tenderloins")
two large onions
2-3 large carrots
3 ribs of celery
olive oil
kosher salt
pepper
thyme
Defrost chicken.
Preheat oven to 375 degrees f.
Put chicken in the bowl (this can really just be done in the roasting pan... I seem to like to make dishes dirty). Peel the onion, cut off roots and tips, and french cut them into 10-12 sections each. Put in bowl with chicken. Peel and trim carrots, cut into 6-8 chunks each, put in bowl. Wash celery and chop into 4-5 chunks each, put in bowl.
Add 2-3 Tbsp. oil to the bowl, 1-2 tsp salt, 1-2 tsp thyme, and pepper to taste. Toss ingredients to cover with seasoning (your hands are best -- as always, but feel free to use a spoon or whatever). Place in oven, and cook for 20 minutes. After 20 minutes, remove from the oven, turn the oven up to 500 degrees, and stir ingredients to break up chicken wherever multiple pieces are sticking to each other.
Return ingredients to oven for 5 more minutes.
Et voila! Chicken for a week -- feel free to eat the onions, and carrots if you're not eliminating carbs, they're plenty tasty. You can always eat the celery.
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In six months, what will your t-shirt say?
My training journal: Sweating with the toadies
My scattered thoughts: The Bramble
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Roasted chicken - 
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