Tuesday I made a recipe from my friend, Shanna's, blog--Food Loves Writing: Roasted Lemon Chicken with Potatoes and Carrots. It was GORGEOUS! The chicken skin was browned and crispy, the meat was moist and tender, the potatoes (white, red, and sweet) were beautifully caramelized.
Did you notice I never said it was delicious? Sadly, I couldn't smell or taste a thing on Tuesday because of my dreadful cold. But Tom and the boys COULD taste it and they thought it was great and said that they wouldn't mind having it again as soon as I am able to taste again.
There was quite a bit of chicken left once I picked the bones and a few potatoes, too. I had Tom taste the pan drippings and he thought they were really, really good, so I put the potatoes in one refrigerator container and the chicken and drippings in another, along with the juice from the platter.
Today I made a really yummy hash from the leftovers. If you've ever made a hash before, you know it's pretty standard--leftover meat, leftover potaotes, (veggies if you have 'em) and broth. Brown the potatoes in a non-stick pan, add the meat and broth, salt and pepper to taste, sprinkle with flour to coat and then cook until the liquid reduces, then slip a little butter under the hash and brown. Simple.
I put a little more effort into this one and it was worth it.
I started my sauteeing some thinly sliced and chopped onion and celery. Then I added the potatoes and followed the usual routine. Before I started the browning process, I added some finely minced, fresh rosemary and lemon zest--about a tablespoon of each. It was so good; lemony and herby, richly caramelized, savory YUM!
If I were you, I'd make Shanna's Roast Chicken tomorrow and my hash on Sunday. Really.
Next time I make this (yes, there will be a next time!) I think I'll increase the rosemary, either that or not mince it so fine.