The Tale Of A Chicken And A Crazy Lady

If I am what I eat, does this mean I'm a crazy old chicken? Maybe. But if so, then I'm a crazy old chicken that's free range and hormone and antibiotic free. Not bad!

Little known fact about me...for 28 years, the only meat that I ate, came from the ocean. Yep, fish, and seafood. Love the stuff, except for slimy, yucky catfish, which I hate. About 1.5 years ago, after much thought, consideration, and research, I decided that I'd start eating all meats again. And I decided that I wanted to do this in the healthiest way possible. So I buy my meat from the local butcher, who only buys meat from California farmers, and all of their meats are organic, and antibiotic and hormone free.

Now, to the point...what I ate last night. This is a typical meal at my house...simple to prepare, and loaded with healthy and delicious stuff. Meals do not have to be complicated to be amazing!

Roasted Chicken with Avant-Garde Salad
Serves 5-6.

• Start with a whole chicken. I buy a 3 pounder.  Preheat oven to 350. Coat entire chicken with olive oil and lightly salt and pepper. Place in roasting pan, or on a vertical roaster placed in the roasting pan. I use this vertical roaster contraption that we've had for about 20 years. It, by far, hands down makes the most juicy chicken ever. Not sure where you can buy them. Google it.
• Roast in oven for approximately 15 minutes per pound of chicken. At 45 minutes, I check my 3 pounder, using a meat thermometer. I cook to 165 degrees. Some say you should cook until it's 180, I say that's great if you like really dried out chicken. Use your own judgement, or, google it.

Avant-Garde Salad....
• Combine the following ingredients in a big bowl, mix, and enjoy!
- red leaf lettuce
- purslane
- fennel, chopped
- yellow squash, chopped
- carrots, sliced
- Japanese turnips, sliced
- orange segments
- strawberries, sliced
- sunflower seeds
• Dressing: olive oil, honey, lemon juice, salt, pepper