Ennis and I had a quiet day together yesterday. Since it was just the two of us, I roasted a chicken, instead of a turkey. Truth be told, we both like chicken better than turkey!
Jack,
Have you ever roasted a goose? I used to think it was greasy, and then someone taught me the proper way to roast it. A rotisserie if you have that, or if you don't, put some kind of rack, like one of those cooling racks for cakes, in the roasting pan and put the goose on top of that. Use the baster to make sure it isn't sitting in its own grease, and poke the skin with a fork several times before roasting. Very tasty! and not at all greasy.
Here's an easy recipe using leftover chicken or turkey. If you want a recipe for a special dessert, check out the Kansas City Plum Pudding over at our recipe collection!
Skillet Chicken (or Turkey) and Rice Dinnerchopped cooked chicken or turkey
2 carrots, chopped or julienned very fine
1 green pepper, chopped (can get these packaged and frozen too)
1 onion, chopped fine
teriyaki sauce or soy sauce
ground ginger, about 1/2 tsp
oil or margarine
1 package long grain/wild rice mix
3/4 cup rice
1-1/2 cup water
3/4 tsp pepper
1/2 tsp garlic powder
1/2 tsp fresh or dried rosemary
Marinate the cooked poultry in teriyaki or soy sauce at least one hour. Remove and discard the sauce.
Saute chopped carrot in a little oil in a nonstick pan, about 2 minutes. Add the chicken, onion and pepper and saute another 3 or 4 minutes. While cooking, sprinkle with the ginger and more teriyaki or soy sauce to taste.
Then add the water, rice, pepper, garlic powder and rosemary; cover and cook over medium heat about 15 minutes.
Add the long grain/wild rice mix, including the seasoning pack and the amount of water indicated on the package. Cover and cook about 20-25 minutes.