ORANGE-HERB CHICKEN Use chicken for soup, pizza, and lettuce wraps (See page 40). PREP: 20 minutes COOK: 1 hour 35 minutes MAKES: 5 cups cooked chicken INGREDIENTS Fresh Thyme garlic olive oil spray 1 (.75 oz.) container Fresh Thyme poultry blend herbs (fresh thyme, rosemary, and sage), divided 1 tsp. orange zest 2 Tbsp. Fresh Thyme organic unsalted butter, melted 1 (5–6 lb.) chicken 1 medium yellow onion, cut into wedges 1 medium orange, cut into wedges 2 garlic cloves, peeled Fresh Thyme fine sea salt, to taste Freshly cracked black pepper, to taste INSTRUCTIONS 1. Preheat oven to 400˚F. Lightly coat a rimmed baking pan with garlic olive oil spray. 2. Chop 1 Tbsp. of the poultry blend herbs and place into a small bowl. Add orange zest and melted butter; stir to combine. Set aside. 3. Clean out chicken cavity. Rinse and pat dry with paper towels. Place onion, orange, garlic, and remaining poultry blend herbs into chicken cavity. Place on prepared baking pan. Tie legs together with kitchen twine. Spray with garlic olive oil spray. Season chicken with salt and pepper. 4. Bake for 1 hour, 20 minutes. Warm butter mixture in microwave for 20 seconds on high or until melted. Brush over chicken. Return to oven and bake for 10 to 15 minutes more or until a meat thermometer reads 165˚F when inserted in the thickest portion of the breast and 175˚F in the thigh. Each ⅔ cup cooked chicken contains: 475 calories, 34 g fat, 11 g saturated fat, 0 g trans fat, 166 mg cholesterol, 232 mg sodium, 0 g carbohydrates, 0 g fiber, 0 g sugar, 40 g protein. Daily values: 6% vitamin A, 4% vitamin C, 2% calcium, 10% iron. CHICKEN STOCK Use the Orange-Herb Chicken carcass for stock. PREP: 20 minutes COOK: 2 hours MAKES: 6 cups INGREDIENTS 5–6 lb. roast chicken carcass 6 cups water 1 medium yellow onion, cut into wedges 2 medium carrots, coarsely chopped 2 stalks celery, coarsely chopped 2 garlic cloves, peeled 6 peppercorns 1 tsp. Fresh Thyme fine sea salt INSTRUCTIONS 1. In a large Dutch oven, combine carcass, water, onion, carrots, celery, garlic, peppercorns, and salt. Bring mixture to a boil over medium-high heat. Reduce heat and simmer, covered, for 2 hours. Strain mixture, reserving stock. Each 1 cup stock contains: 38 calories, 4 g fat, 1 g saturated fat, 0 g trans fat, 4 mg cholesterol, 300 mg sodium, 0 g carbohydrates, 0 g fiber, 0 g sugar, 0 g protein. Daily values: 0% vitamin A, 0% vitamin C, 0% calcium, 0% iron. chicken 3meals e nk 3/18 1:59 PM | September/October 2018 39 BUILD THREE MEALS OFF ONE HERB-AND-CITRUS-ROASTED CHICKEN 038-CV3 One Thrifty Chick.indd 39 8/8/18 9:46 AM