Perfectly Plated: Simplifying the Healthy Life in the Most Delicious Way.

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Everyone has to start somewhere in the kitchen. This chapter will help lay the foundation for successful days ahead in the kitchen so you can cook through any recipe.

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Effortless Roast Chicken

The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken. - Julia Child

A classic roast chicken is easier than you think, and it’s perfect for any night of the week.

Serves 4

Ingredients

2-3 large celery stalks

2-3 large carrots

1 3 ½ - 4 lb. chicken

3-4 garlic cloves, smashed

1 small onion, peeled and quartered

2 lemons, halved

5-6 sprigs fresh thyme

½ bunch of parsley with stems

3 tablespoons olive oil

2 teaspoons salt

1 teaspoon freshly 2-3 ground black pepper

Directions

Preheat oven to 400°

Place celery, carrots, 2 lemon halves and 2 onion quarters in the bottom of a roasting pan and lightly drizzle with oil. Salt and pepper the inner cavity of the chicken. Place garlic, the remaining lemon and onion, parsley and thyme inside the chicken. With the breast facing up, gently tuck wings behind the chicken by raising them over top of the breast. Using kitchen twine; tie the drumsticks together.

Mix remaining salt, pepper and olive oil. Massage seasoned olive oil onto skin of chicken and lay on top of the vegetables in the roasting pan.

Roast basting every 20 minutes - about an hour and 20 minutes. Check the temperature periodically. The chicken is ready when it registers 170 degrees in the thickest part of the thigh.

Remove and allow it to rest on platter 15 - 20 minutes before slicing. Serve with extra sliced lemons, if desired.

Simple Stock

Using the bones from your amazing chicken dinner; this cooking building block will soon be your secret weapon. Great for braises, sauces, soups, and to develop a lot more flavor to your dishes. Freezes great to always have some on hand.

Ingredients

Bones from 1 whole chicken

2 onions, peeled and quartered

3 carrots, peeled and halved

4 celery stalks, halved

4 cloves of garlic

3 bay leaves

3-4 thyme sprigs

parsley stems from 1 bunch

1 tsp. of whole black peppercorns

Directions

Combine all ingredients in a very large stockpot. The chicken and vegetables should be completely submerged by at least two inches of water. Put on high heat until it reaches a simmer. Reduce heat to low and allow to simmer gently 3-4 hours. Add more water, if necessary, to keep chicken almost completely submerged.

Allow stock to cool