Honey butter chicken and veggies

Making:

Honey butter chicken and veggies

1 serving prepared

Here's what I have:

Salt, Pepper, Mustard powder (to taste)

5.6 oz Chicken

2.7 oz Carrots

1 oz Scallion

3.1 oz Potato

0.2 oz Shallot

0.3 oz Honey

0.3 oz Roasted garlic herb butter

Avocado oil (not pictured)

Preparation:

After preheating the oven to 425 I put half of the seasoning on the chicken. The vegetables and scallion whites were prepped with a drizzle of avocado oil and the rest of the seasoning.

These went on the same sheet pan into the oven for 18 minutes. Once the chicken and veggies were at the five minute mark I got a small pan hot and added the shallot along with the honey butter and cooked this mix until the shallots were soft. This was done just in time to pull the food out of the oven.

During plating the honey butter shallot mix was the topping for the chicken and the plate was sprinkled with scallion greens.

The plate!

- Kris

Comments

Bacon butter!

Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

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