It was one of those "clear out the fridge (and freezer)" days when I made this for dinner. I had packs of whole chickens in the freezer waiting for its turn to become a meal, a 2kg bag of corn meal that was nearly forgotten and a bag of baby bok choy that someone had purchased but never cooked. I also had cartons of soy milk that were about to expire and a half a jar of Club House Montreal Steak rub to use up. Clearly I needed no meal planner- it was all there in plain sight!
Since I was already going to be turning the oven on for an hour and a half to roast a chicken, I decided to roast two chickens. Why not? We love roast chicken salad sandwiches over here! It saves me time and engergy and it doubles as two meals. :D
I rubbed the chicken down with Club House's MTL marinade
(which comes in a paste form) and shoved it in the oven at 400F for
about an hour and a half or until done. I also made a batch of corn
bread, recipe from All Recipes,
which I fudged a little bit by subbing soy milk and vinegar for
buttermilk and using a touch less butter. I just can't add a whole half
a cup of butter.
What's wrong with me?!
What's wrong with me?!
Do you see how juicy that chicken was when it was done?! I tented it and let it rest for about 15 minutes before quartering it. JUICES. EVERYWHERE. AWESOME. I strained the juice and separated most of the fat to add to my chicken salad. The juices end up "jelling" a little, I add less mayonnaise and the end result is moist, lesser in fat and has tonnes of flavour!
The bok choy was sautéed with some garlic and roasted chicken stock for extra goodness. Overall, a delicious "in the oven" meal!
