Blog on saving money and living on a budget in CT.
Sunday, February 17, 2013
Sunday supper: roast chicken thighs
I defrosted a bag of originally marked down, chicken thighs. 3 for supper, I'll have one thigh, the boys each can have 2.
I seasoned the meat with seasoning salt, black pepper, Tarragon, Paprika
I sliced up 3 small, organic CSA onions, the remaining good part of a shallot that was starting to go, 2 sprigs of celery, 5 carrots. This will be baked off in my blue, oval covered roaster for one hour. Side salad, buttered white rice (really pushing to use up the AF rice). I have some leftover turkey gravy that I will serve on top of the chicken as well.
Cooked and ready to go
I ended up making a batch of chicken gravy from scratch,using some homemade ck stock I had.