(Random things on a plate. Very filling but I just had to work with what I had so not too shabby!)

This is the another meal using the same whole chicken from Monday and I don’t normally eat chicken in consecutive days but I just wanted to show you how flexible one chicken could be.  Stretching the dollar is of utmost importance through this whole week so each component I purchased has multiple uses.   I bought a few pounds of potatoes and used them yesterday with the herb potatoes; they will also make their way into a potato leek soup tomorrow for lunch. I reserved the mushroom stems from the tomato duxelle to use in a beef stock and a braised short rib that I will cook on Friday.  The eggs were the base for the aioli and other meals you have seen already like the omelette and E.L.T.

Know how to make multiple meals from one ingredient is very important and while I am receiving amazing training from school and work I realize that a lot of people don’t have access to culinary schools or restaurants  so this is why I’m here, ta-da!  I’m not here to tell you how to do anything specifically but I do want you to get some ideas.  You won’t find perfection here, yet

GET TO THE RECIPE AND STOP TALKING!!!

I started off by taking the stems off some mushrooms. You can use different kinds of mushrooms but I just went for inexpensive.

Mince the mushrooms then saute them with clarified butter, salt, pepper, parsley, and a little bit of white wine vinegar.

Cut the tops of two roma tomatoes off and remove the guts.

Take that little mushroom mixture, stuff the tomatoes then place them in the oven at 275F for an hour.

While that little guy is in the oven quickly place a potato in some foil with butter, salt, and pepper then throw it in the oven.

Tomato and potato in the oven. Sweet, let’s make some aioli! I put an egg yolk, salt, pepper, and thyme into a mortar and pestle and slowly worked in canola oil. After reaching the desired consistency add a few drops of lemon juice (lemon thyme!!)

Place mortar and pestle in refrigerator and move onto something else.  Oh right, the chicken.  Add some salt, pepper, and thyme to the chicken then cover and place in refrigerator.

When the potatoes are just about to be done flip the heat up on the oven to 375F.  If you want to remove the tomatoes you can.  Place a little clarified butter in the pan then saute the chicken breast skin side down then flip and place entire pan in oven until the chicken is done 155-160F.

That’s it, you’re all done now….go eat but first donate!!!

(Click here to donate to the United Way of King County’s Hunger Action Week)