Day 1: Stretching the dollar... re-using ingredients and a crockpot

Day 1: Monday:

Roast Chicken, Potatoes and Carrots and broccoli

Roast Chicken, Potatoes and Carrots

• 1-2 whole chickens
• 1-2 white potatoes each per persons being served
• 3-4 carrots
• 1 can chicken broth
• salt and pepper

Preheat oven to 400 degrees, or prepare crock pot. Wash and cut white potatoes into 1" cubes. Peel about 3-4 carrots and slice in 1/4" circles. Place in 9x13" roasting pan or crock pot and drizzle olive oil to coat veggies. Season with salt and pepper.

Place Chicken in roasting pan or crock pot and season. Put 1 can of chicken broth in bottom of pan/crock pot so that the chicken stays moist and tender as its roasting and prevents it from burning. Season chicken with salt and pepper and either thyme and rosemary or cayenne pepper.

Cook in oven at 400 degrees for 1 hr 10 min or 20 min per LB or in crock pot on low for 8hrs or on high for 4 hrs.

A prefect side to this dish is Alton Browns blanched broccoli. Not only does this cooking technique preserve the vitamins in the broccoli, but it also gives it a nice flavor with the perfect amount of crunchiness.

Hybrid broccoli with butter

• 1 head of broccoli
  
• 1 Tbls butter (optional)

Cut stalks off broccoli and save. Cut florets into bit sized pieces and stalks into thin 1/4" slivers. Arrange stalks in the center of a large frying pan, and place florets on top of stalks. Put enough water in pan to cover the stalks, without touching the florets. Cover.

Turn on high heat for 3 minutes, water will boil. Turn off heat and leave sitting, covered, for 3 minutes. Take broccoli out and use remaining water in pan. Melt butter in water to make sauce and pour over broccoli (Optional).

Watch him in action as he scientifically cooks the perfect broccoli.