I’ve not been writing on this blog for months, because I have been swamped with work and also the A-to-Z Challenge on my other blogs! Glad to be done! Mitchell is glad I am done, because I was rushing through cooking to get to writing to get to posting . . . AACK!
Thursday I pulled out all my odd pieces of organic chicken (backs) + a whole chicken,
two quarts of my home-made stock,
two heaping tablespoons of my homemade blackened hot pepper pesto,
2 teaspoons of cumin, a teaspoon of black pepper,
a cup of chopped spring garlic greens and
another quart of water (or cover the top of the chicken.)
This simmered until the chicken was done (an hour and a half or
until it falls easily off the bones), and the chicken was pulled out to cool.
While it cooled, I chopped two large sweet onions to simmer.
When it cooled, I stripped every bit of chicken off the bones and popped it back into the simmering pot. Finally, chopped carrot (I was out of celery or would have added it), corn, and black beans were added with the cooked chicken. This chicken will put hair on your chest, make you dance like a crazy woman, and knock a cold right out of you!
I painted while the cooking happened, and dinner was served over basmati rice, yummo!
Always organic or non-GMO, humanely raised. It matters!
Aquabee Super Deluxe 9×9-inch journal with a Pitt pens,
and Daniel Smith, Sennelier and Holbien watercolors.
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Images courtesy Dkatiepowellart. (Me too!)