DIY Roast Chicken: #79 of 1000 Sustainable Food Experiments

We decided to try our hand at cooking a traditional holiday meal from scratch – roasting our own chicken, making our own stuffing, mashing our own potatoes, steaming green beans, the whole bit. My husband even whipped up an amazing onion gravy, which I’ll have to ask him about. We cooked so much food that it lasted us for 5 separate meals of deliciousness.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($16 total)

1 tbsp each rosemary, oregano, thyme, garlic powder, salt – $3.50
1 whole chicken (~5 lbs) – $11.53
2 tbsp olive oil – $0.20
1 onion, quartered – $0.50
Salt and pepper to taste

Directions

1. Rinse the chicken under the tap and pat it dry with a paper towel. Coat the chicken with the olive oil, inside and out. Mix the garlic powder, herbs, and salt in a small bowl, then rub the herb mixture over the whole chicken. Stuff any stuffing you like into the chicken cavity.

2. Put the onion and chicken in a baking dish, breast-side down. Cover with a lid or an inverted baking dish on top, and roast for 45 minutes at 350F. Then increase the temperature to 400F, remove the lid, and roast for 20 minutes more. Flip the chicken breast-side up and roast until the thickest part of the thigh reaches 165F, about 30 minutes more.

3. Remove the chicken from the oven, cut off slices of meat, and serve with stuffing, cranberry sauce, mashed potatoes, and green beans. Then take a nice nap. 🙂

Sustainability Score (explained here)

  • Time to make: 2 = 1-3 hours
  • Servings:  3 = lots of leftovers
  • Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 2 = moderate impact
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 15/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

Roasted Sunchokes: #60 of 1000 Sustainable Food Experiments

What is a sunchoke, you might ask? I had the same question. We got these from a sustainable farm where we volunteer, and it turns out they taste like a cross between a potato and an artichoke. They’re tasty roasted with some olive oil and herbs in the oven, and they provide a great source of the dietary fiber inulin. Try it if you can!

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($1 total)

4-5 medium sunchokes – we got these for free, no idea how much they would cost!
2 tbsp olive oil – $0.20
1 1/2 tsp each rosemary and thyme – $0.80
Salt and pepper to taste

Directions

1. Slice the sunchokes into 1/2″ thick pieces, and toss with the olive oil, herbs, salt and pepper. Arrange in a single layer on a parchment-lined baking sheet.

2.  Bake at 425F for 20 minutes, turning them over half-way through if you like. They should come out crispy on the outside and very soft in the middle. Eat as a side dish, like you would roasted potatoes. 

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings:  2 = 4-6 servings
  • Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
  • Deliciousness: 1 = inedible (tasted delicious but the gas afterwards was rough!)
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 14/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!