Have you tried My Sister’s Phenomenal Grilled Green Chicken?
Of all the poultry recipes on my site, it runs a close second to my
crowd-pleasing Cracklin’ Chicken in popularity. While reasonable minds may disagree, I think my sister’s Thai-inspired, umami-packed roast chicken would win in a head-to-head taste test. As Lil-O told one of his skeptical friends, “Green Chicken might sound gross, but it’s super good.” Plus, I recently learned (through kitchen experimentation!) that you can and should make a double batch of Green Chicken ’cause you can freeze half of it for a future meal. If you’re keeping score, that’s another point for Green Chicken!
Last Wednesday, I was tasked with making several batches of Fiona’s
Green Chicken for a video shoot. Henry was out of town on business, and even
with the addition of two extra mouths to feed (our pals Sidney and Matthew), I
still found myself with a bunch of extra chicken on my hands. What’s a gal with THREE family-size batches of chicken to do?
Answer: Roast two giant trays of chicken. Eat one, and refrigerate the rest of the cooked chicken for quick breakfasts and lunches over the next couple of days. As for the uncooked chicken still marinating in a storage bag, squeeze out any extra air, seal up the bag tightly, and toss it in the freezer for future food emergencies.
And guess what? It didn’t take long for a food emergency to arise.