When you see these chickens you will think we are pigs. They are huge, but there isn't as much meat on them as you would think. Jeffrey actually ate all of his. The final appearance looks a lot harder than this meal actually is. You will be a star cook if you serve this to your guests!
This is my favorite way to make potato salad because you do not use mayonnaise and it is sour (I LOVE sour things).
Warm Potato Salad
4 Yukon Gold potatoes or Red Potatoes
2 Tb white vinegar
4 Sliced of bacon
2 Tb Chopped Chives
Boil potatoes until tender (about 30 minutes. Drain and let cool for about 5 minutes.
Cook Bacon until crispy and drain on a paper towel. Reserve bacon grease for later.
After bacon cools, break into small pieces.
Dice potatoes into medium sized cubes and put into a bowl. Potatoes should still be warm.
Add vinegar and salt to potatoes and stir.
Add bacon, bacon grease, chives and more salt and pepper to bowl.
Stir and serve immediately.
2 skin-on breast and leg chicken quarters
1 cup ricotta cheese
1/2 cup Parmesan cheese
2 Tb chopped fresh parsley
1 Tb dried oregano
2 tsp minced garlic
Preheat oven to 400
In a skillet, cook minced garlic and oil until light brown.
Put in a bowl the ricotta, egg, parmesan, herbs, and garlic.
Salt and pepper chicken and put into a baking dish.
Find where the skin is cut so that you can pull away from the meat.
Take a spoon and stuff the cheese mix in the pocket between the skin and the meat.
Pour olive oil over the chicken
Salt and pepper again.
Cook for 50 mins or until done.
Use your meat thermometer to check if done so that you do not ruin the appearance.