Daily Archives: April 25, 2018

Viking Chicken (April A~Z Challenge)

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I was on-line wandering around Pinterest a few weeks ago, looking for Bullet Journal inspiration. A new month was coming up, and I was planning to change a few things. I’m finally very pleased with my habit tracker. Though I’m still fine tuning the list of habits that I track (remove “strength training,” as I haven’t done it in 2 months; add “sweep” to see if it makes me more diligent about doing it regularly…), the layout is working for me. I like the sleep tracker I’ve been using, too, and I feel like my sleep patterns have actually improved since I’ve been keeping track.

I was thinking, though of switching to a weekly format for my daily pages. I clearly don’t need one whole page per day. For a while, I was giving each day whatever space it needed, but then I had to wait for one day to be finished before I set up the next day. I like to get my month’s worth of daily pages laid out at the beginning of the month, so I can fill in appointments, work schedule, et cetera. Most recently, two days shared a page, four days in a two-page spread. Still, I have often had extra room where I can scribble in a little drawing, or add a quotation.

It would be nice, I thought, to have a whole week on one two-page spread. The problem being that there are SEVEN days in a week. Not six. Not eight, no. That would be too easy. Seven. Which does not divide evenly by two. So, I was looking on Pinterest to get some ideas of how others have made the ungainly odd number work. I got some good ideas, too. But not before I veered far off track. Pinterest, you know.

Anyway, as I breezed through day beds and studio spaces, encaustic art and weight loss plans, I was intrigued by a recipe titled Medieval Roast Chicken. I could see two ingredients (apple cider vinegar, 4-5 lb. chicken)in the photo, but the recipe wasn’t offered. So I went to Google to see what I could come up with. The Food Network had a recipe with that title, but the ingredients were different (no apple cider vinegar). But, down the list a ways, there was a recipe for Viking Chicken…so I had a look at that.

Viking Chicken is simply a chicken seasoned with salt, pepper and paprika, cooked in a hot oven over a bed of fruits and vegetables. They suggested many fruits that would work, including lemon, apples, grapefruit, tangerines and mangoes. I had apples, and they were just starting to get a little wrinkly, so I was happy to have a use for them. The vegetables I used were the same ones they recommended: onion, carrot, and celery.

I baked it all in an uncovered roaster at 400 degrees for about an hour and a half. The chicken was moist and good, with a crispy skin. The onions hadn’t softened as much as I’d have liked, but the carrots and celery were done. I hadn’t expected to like the apples cooked in this way…but it doesn’t hurt to try something new, right? It turns out, I loved them! The salt from the chicken toned down their sweetness, and they weren’t mushy at all, but a nice flavor with the meat. I sauteed a mound of kale to fill out the plate, and was pleased with the whole meal.

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