Who doesn't love a roast chicken? Even the vegans in my family were lured out of hiding with the smell of this chicken. There was one occasion when my vegan brother in law was less zealous, that he remarked that he liked the smell of what I was cooking. He was embarrassed to learn that it was this roast chicken that he was appreciating. I don't blame him though - the smell of roast chicken is fantastically alluring and every time we go grocery shopping I always think "Oooh let's have roast chicken tonight" when we walk past the rotisserie.
I had a whole lot of herbs leftover from cooking so I decided to roast chicken in a herb butter and stuff it with kale. Which is about all that my dish and Manu's salad has in common. Stuffing it with sauteed kale gives the bird additional flavour and the stuffing is also delicious served on the side. And if you don't make the gravy the whole dish is gluten free too!
I can't believe that it's already March, 2014. Isn't it funny how people change over the course of a few months. My brother in law Manu has changed from a vegetarian to a full blown vegan and then some and he now eats the same salad three times a day.
In this completely raw salad is a mix of carrot, cucumber, lemon, tomato, kale, kiwifruit, banana, apple, corn, pepitas, almonds, sunflower seeds, soaked chia seeds, nutritional yeast, avocado, red capsicum and spring onion. I'm sure that it is good for you but I worry that there might be things missing. But I'm no nutritionist, more a glutton.
So tell me Dear Reader, do you cook with herbs much? What are the herbs that you most commonly use?