Cooking: Oven Fried Chicken, Oven roasted Green Beans

This week I punctuated the meals with chicken!

I made:

Oven Fried Chicken
Oven roast Green Beans
Frozen Corn

And this led to some old favorites and a trying something new.


Oven Fried Chicken

Chicken Parts (I use chicken thighs because of their price and ease of reuse)>
1 cup Milk soured with 1 tablespoon vinegar (or buttermilk)>
1/2 teaspoon + Seasoning Salt 
 1/2 cup Wheat Germ 

 Place the chicken parts in a cake pan and pour the soured milk over them, coating well. Cover with plastic wrap and refrigerate for several hours or overnight. Mix the one half teaspoon seasoning salt with the wheat germ and place on a plate. Preheat oven to 350 degrees. Cover 1 or 2 cookie sheets (depending on how much chicken you have) with foil. Take each piece of chicken, and sprinkle it with seasoning salt on the skinless side, then press the skin side into the wheat germ mixture. (Discard marinade.) Place chicken pieces, skin side up 1 inch apart on the cookie sheet. Bake for 1 hour or until done. 


Oven Roast Green Beans

Green Beans>
Olive Oil
Garlic Powder
Salt

Preheat oven to 400 degrees. Wash and stem the green beans. Place on a rimmed baking sheet. Drizzle with olive oil and sprinkle with garlic powder and salt. Bake for 25 minutes turning occasionally, should be lightly browned and slightly shriveled.



Cascade Factors:

 Chicken Meat- The leftover chicken meat can be stripped off the bone and used for chicken quesadillas, creamy chicken pasta, chicken salad, etc. I used it for chicken noodle soup, and a chicken mushroom filling that also used up the leftover corn.

Chicken Bones and Green Bean Stems- go into the stock bag in the freezer at my house, ready for soup making.

Green Beans- The green beans can be added to soup or any saute. They never make it that far around here.

Soured Milk/buttermilk- When making the chicken, I soured too much milk, I had an extra cup which I used to make scones (I cut them into hearts for Valentine's day), but could easily have been used in biscuits, muffins or pancakes. 


That's our cascade cooking for this week, next week I am devoting to the freezer!




Thoughtful Cooking,


Kristin