Fall is a great time for getting a few meals out of a roasted chicken …. the house smells great 2 days in a row.
In a roasting dish combine:
beets – quartered
turnips (optional!) – quartered
onion – halved and cut into wedges
carrots – thick slices
squash – peeled and cut into wedges
leeks – cut into pieces
garlic cloves – whole
Season everything with olive oil, crumbled dry basil, oregano and parsley. Toss well and season with salt and pepper.
Place cut pieces of chicken into a bowl, along with the same herb blend, salt, pepper, olive oil, juice of 1 lemon and 1 tbsp of dijon mustard – this can be pretty versatile so if you prefer feel free to use boneless, skinless chicken breasts, or if you would rather use a vegetable stock for the soup just roast vegetables on their own.
Roast in a moderate oven (375) until all vegetables are fork tender and ready for dinner, and the chicken is cooked through.
This is a great fall or winter weather dish – fill up your roasting pan with as many fresh vegetables as you can find and roast away. It does take quite a while for the vegetables to soften, so just keep testing them.
For a complete dinner, whip up some mashed potatoes and you are good to go!
The next day, take all the leftover vegetables (of which I hope there are lots) and simmer in either chicken or vegetable stock. Taste, and adjust seasonings if necessary. If you want a little more flavour in there, simmer a parmesan cheese rind or drop in a little tomato sauce.
Pulverize everything with an immersion blender, or a standing blender. If using a standing blender, PLEASE MAKE SURE TO HAVE A SPACE FOR THE STEAM TO VENT – OTHERWISE YOU RUN THE RISK OF BURNING YOURSELF AND MAKING A DISASTER OF YOUR KITCHEN!!!.
Taste again and adjust for salt and pepper. Serve with some freshly baked biscuits for a great fall dinner.