Well, it’s been a while since my last post. Since then we have had a birthday, an anniversary, a major holiday and 4 sick people!
That last one is the one that has really held me up! Oh, and don’t forget about decorating for Christmas!
We are all feeling much better now and are well on the road to recovery from the flu or bronchitis or whatever nasty germs we had.
So, without further ado, I give you White Lightnin’ Chicken Chili!
This is one of those “planned-over” meals. You know, you make a big batch of something so you KNOW you will have leftovers=planned overs!
The first meal is Roast Chicken and Garlic
1 roasting chicken
2 whole heads of garlic, unpeeled
1 small bunch of parsley
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon paprika
1 medium carrot
1 stalk celery
1. Preheat oven to 400˚. Remove giblets and neck from the chicken. You won’t be needing those. Rinse the chicken and pat it dry. You can cut off any unwanted fat too.
2. Slice the top off each garlic head. Remove the loose papery skin from the garlic head but don’t peel the cloves.
3. Place 10 cloves in the chicken along with the parsley. (save about a Tablespoon of the parsley for later.) Tie up the legs with cotton string. Sorry, no picture. I was too busy wrestling a chicken!
4. Rub the outside of the chicken with the salt, pepper, and paprika.
5. Coarsely chop the carrot and celery. The veggies will act as a rack for the chicken to rest upon. Lift the wing tips toward the neck and tuck under the back. I don’t think I did this part quite right. It didn’t affect the outcome of the chicken, so don’t stress too much over this step.
6. Sprinkle the rest of the garlic around in the pan.
I used my handy dandy Pampered Chef 9×13 pan with the lid. You will need a roasting pan with a lid of some sort. I suppose you could cover it really tightly with heavy duty foil. You don’t want the moisture to escape. You don’t want dried out chicken-yuck!
7. Bake chicken 1 hour and 15 minutes. Remove the lid-careful it will be hot. Continue baking 15-30 more minutes or until juices run clear.
8. Remove chicken from pan. Place it on a cutting board and tent with foil for 10 minutes to seal in the juices.
Now comes the planning over part. Slice your meat. Save half! I like to use the white meat for our first meal. The dark meat you pick off the bone and doesn’t look as pretty goes in the chili just fine.
You also need to save 6 cloves of garlic from the pan.
Use 6 more to make a gravy to go with you meat. Just squeeze the skin and all the roasted garlic squishes out. Add the juices from the pan to your squished garlic. Bring these two things to a boil. Throw in that parsley you saved from earlier. Now you have a nice little gravy for you meat and, should you choose, mashed potatoes!
Now for the chili! I bet you thought I’d never get to it!
White Lightnin’ Chicken Chili
3 cups of your planned over chicken
6 saved roasted garlic cloves
1 cup chopped onion
1/3 cup fresh jalapeño peppers, seeded and chopped
3 cans (15 oz.) Great Northern beans, drained, rinsed, and divided
2 teaspoons vegetable oil
3 cans (14.5 oz.) chicken broth
2 Tablespoons Southwest seasoning mix
1/4 cup lime juice
1 Tablespoon cornstarch
1 Tablespoon COLD water
1. Chop up the onion and jalapeño.
2. Drain 1 can of the beans. Put the beans in a bowl. Squeeze the roasted garlic into the bowl with the beans. Now mash them together. Drain the other cans of beans. Set it all aside for a minute while you go on to #3.
3. Sauté the pepper and onion in the vegetable oil until tender. You need to do this in your big soup pot. No need for a skillet.
4. Add the chicken, all the beans-whole and mashed, chicken broth, seasoning, and lime juice.
6. Mix the cornstarch with the water until smooth. Add mixture to the chili and continue cooking another 5 minutes, stirring constantly.
If you want to add a little cilantro at the end, you can. Personally, I HATE cilantro! I think it would ruin the chili. You are on your own there.