Thursday, March 29, 2012

Meals 03/19 & 03/23

Hooray, we cooked some things again last week!  We tried creamy prosciutto pasta and beer can chicken.  Both of these meals were a rousing success.

The creamy prosciutto pasta was a lot more delicious than this photo would lead you to believe.  We used broccoli instead of the edamame called for in the original recipe.  We also used half heavy cream and half 2% milk.
Creamy Prosciutto Pasta
 I didn't actually make the beer can chicken, Chris did that while I was at work.  I don't think he used any one particular recipe, but rather combined several recipes into something of his own creation.  I was out gardening when he took it out of the oven, and he started dismantling it before I had a chance to snap a photo with the beer can still inside.  I did manage to get a picture before we hacked it all up and ate it.

Beer Can Chicken
We also had steamed green beans, which are not pictured.  When we had eaten our fill, I pulled off the rest of the edible bits (not sure what I am going to do with it - maybe chicken salad or chicken & dumplings) and threw it in a pot with some herbs and spices to make chicken stock!

Simmering chicken stock
Finished chicken stock
In retrospect, I wish I would have used a bigger pot so I could have gotten more stock out of the carcass (ew, I hate that word but I don't really know what else to call it).  Ah well, now I know for next time.  I put it in the fridge to cool, and easily scraped the fat off the top when it solidified, which was pretty neat.  Not entirely sure what I'm going to do with this, either.  Maybe make some chicken noodle soup or just straight up drink it as a snack.  It made the whole house smell amazing, by the way.

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