Never Lose Your Recipes For Chicken Again

The holiday season is over, so it is again to work, school, common routines and meal planning. He reveals us find out how to make perfectly roasted hen with winter vegetables and makes use of the leftovers to make a farro and kale salad and comforting white bean cassoulet. Chef Curtis Stone is joining Today to make prepping weeknight dinners simpler with his go-to roast chicken that can be was two other scrumptious dinners.

To help in the continuing relief efforts for these affected by Australia's wildfires, Stone might be donating 100% of the earnings from the South Australia menu at his Beverly Hills restaurant Maude, which is able to run through March, to Drought Angels, a charity dedicated to Australian relief and conservation.

Curtis Stone's Roast Chicken and Winter Vegetables

This mouthwatering bird is a classic, and each family has their favorite model. Keep on with small Yukons - they are the perfect size and their waxy skins develop into nice and crunchy. Well, here's mine, which is made with only a few components however has served my family and me very properly over time. Follow this recipe for a golden chook with juicy meat and some of the tastiest potatoes you could hope for.

Curtis Stone's Roast Chicken and Veggie Farro Salad

I love utilizing leftover chicken and vegetables to make new meals. This salad is one in every of my favorites as a result of it comes collectively rapidly, the short vinaigrette is full of taste and it's both wholesome and satisfying at the same time.

Curtis Stone's Chicken and White Bean Cassoulet

There are few recipes which can be better suited for warming you up on a cold night than cassoulet, a sluggish-cooked casserole from southwestern France historically made with beans, duck and pork. Fresh herbs and a Parmesan bread crumb topping lend a great deal of flavor. My version is far lighter however just as satisfying, and a fantastic way to repurpose roast hen and veggies.