This is the first browned chicken I have seen in a year. I confess to being one of those people who adores chicken skin (despite knowing better) and this is the first chicken skin to have actually tempted me in quite some time. The kitchen in the house we are living in now is not particularly fancy or new, but oh my gosh does it prove my last oven did not work! (The chicken looks a little obscene, though, doesn’t it?)
I roasted this chicken to have shredded chicken and stock for another take on my sopa de lima, this one full of summer goodness. I used corn from 6 cobs, as well as tomatoes and local red onion in the soup, and the garnish included my fresh green salsa and tomatillos.
For many people summer seems to be about eating fresh produce as is, because it is just so good (for example, corn on the cob or sliced tomatoes). While I completely understand that, I also like to make sure to make some of my favorite dishes with seasonal produce, where it really shines. This soup is one of them. Stay tuned for a green curry that is another.
That soup looks really quite appetizing. I don’t know if I’ve actually ever roasted my own chicken. How sad is that?
Not sad at all–I never had either until about a year ago (which means this is the first browned chicken I have ever had, lol) when I decided it was dumb that I kept buying rotisserie chicken!
noble pig says
Wow you got color on that chicken..I think it’s perfect. But the soup…wowzer, refreshing looking with a little crunch from the chips. Yummy.
That Girl says
The color is beautiful! We feed the skin to the dog because neither of us are huge fans.
Noble Pig: We could eat variations on this soup every week practically. We love them.
That Girl: I SHOULD give mine to the dog. 🙂
fantastic! that is one soup that i wouldn’t mind eating on the hottest day of the year. it’s beautiful, healthy-shmealthy, and undoubtedly delicious! 🙂
that looks good…of course we add lot more spices when we make the indian way…but this sounds excellent!
Grace: make it spicy and sour enough both and it somehow seems to help with the heat as well.
Srivalli: Were I serving it plain I definitely would have done something else to it, but when roasting for stock I tend to take the lazy way out (olive oil, salt and pepper). Especially since then I don’t have to worry about various flavors not matching (i.e., I can use the stock for whatever cuisine I want later on down the line).
You crack me up with the chicken skin comment. I was on a Mom’s Advisory Board for Yum Brands (aka KFC). Anyway, they flew us all a few times to Louisville, KY and one of the ladies on the panel admitted that she could eat a whole bucket of just the chicken skins. It was hilarious. Made me want to gag, but to each his own 🙂
Honestly Kristin it makes me want to gag too if I think about it too much!!
So I don’t. 😉