What can I say? I'm disgusted, disappointed & frustrated with myself but self-flagellation isn't going to help the situation. I've got to find out what's causing this mindless emotional eating and simply STOP. One day at a time, starting with today, I need to hit the brakes on this ridiculous out of control binging, turn around and head back to the mindful, sensible eating of last year. I had a setback, got off track, headed down the wrong road, but I can find my way back, no doubt about it.
Continuing with my plan to limit the "white stuff" in my diet, I'll be focusing on lean meat & lots of veggies, making this favorite roasted chicken recipe, not just good as the title implies, but perfect. I don't know the actual nutritional analysis of this recipe and am not going to worry too much about it just now. Instead of counting calories and PointsPlus, I'm just focusing on healthier, leaner eating, at least for the next couple of days while I get the sugar & carbs out of my system.
Really Good Roasted Chicken
Recipe By :Robert Arbor & Katherine Whiteside
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Salt & pepper to taste
Paprika to taste
3 pounds whole chicken -- free range if possible
4 cloves garlic -- or to taste
1 Pinch herbs de Provence (thyme -- bay rosemary, oregano)
1 slice stale bread
Olive oil or butter
A bunch of carrots -- about 8, with greens intact
2 medium yellow onions
2 Roma tomatoes -- fresh & whole
1 glass white wine -- optional
Preheat oven to 375°.
Place salt, pepper and paprika inside the chicken cavity. Add one or two cloves of garlic & Herbs de Provence. Replace liver, heart and gizzards in cavity if you eat them. Rub the stale bread with one clove of garlic and stuff it in the cavity.
Don't bother to tie or truss the chicken, simply push the chicken back into shape and tuck wing tips under the bird.
Rub the skin of the chicken with the fat of your choice & season the outside with the same herbs you stuffed the chicken with if you wish.
In a low-sided pan that has been lightly rubbed with oil, place the following: the seasoned chicken, the carrots (greens removed, peeled but whole), the onions (cut in half then into 4 wedges each), one clove of garlic.
Cook for at least one hour and until juice from a pricked thigh runs clear. It is not bad to cook this chicken a little longer than necessary, but is awful to undercook a chicken. You do not need to baste.
When done, remove the chicken to a serving platter. Remove the vegetables and place them around the chicken.
Bring the remaining juice in the pan to a boil. Add salt and pepper and deglaze with a glass of wine. When the liquid boils and reduces a bit, pour it into a sauce boat and serve with the chicken and vegetables. You could add butter or cream at the end of the sauce making for a richer taste.
"Joie de Vivre: Simple French Style for Everyday Living"
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