I think my young daughters are getting tired of the roast chicken I throw down almost every weekend. With any luck it will warm up soon and I'll retire this schtick until the autumn, as this is just a cold weather thing for me. Tonight's accouterments were roasted carrots, sourdough dressing, and of course wavy gravy.
Welcome to Permies!
Your daughters might be tiring of it but your dinner sounds just fine to me.
I have a half barrel BBQ . I use it to slow smoke things all the time.
One of our favorite's is a large 5-6# chicken, Soaked in salt water . Then drained and dried , patted down with salt, pepper and garlic powder.
Fill with cooked stuffing and then slow smoke it all afternoon.. HMM Good!
Throw some potatoes on the grill to smoke at the same time and oh boy you got you one good dinner and lots of leftovers!
We raise our own meat birds, usually in the spring. And by the time butchering comes around all I want to do is put the whole bird in the freezer. Which is great for roast chicken. But not so great for any other dinner. Last year I took the time to part maybe 20 birds. Then I made broth from the carcasses. I left the rest of the birds whole because I love a good roast chicken. But the parting makes for less groaning at dinner time.
It has made a huge difference in giving me freedom to prepare meals differently. This week we had legs (thighs and drumsticks) baked. Some with bbq sauce, some with ranch, some with just salt and pepper.
We made a huge batch of wings on New Years. I used the breasts in many dishes, but we love eating them as chicken salad.
It has definitely helped though with the roast chicken fatigue. My husband gets there after just a few chickens.
I like roast chicken a lot, with vegetables and real pan gravy. One of my family's other favourite chicken recipes is Portuguese chicken - I cut the chicken up into pieces (drumstick, thigh, breast, wing) make a marinade with lots of smoked paprika and oregano, and then bake it - it's a nice change from a regular roast chicken, really good in summer, and it still uses a whole chicken, rather than needing specific pieces.