The Two Chickens Project

 I've had this idea running around in my head for a while and it's time to do something with it.

Preparing the main course for two adults for one week using two whole chickens.

And not saying "OMG not chicken again please" by the end of the week.

The idea is to:

Roast two chickens on Day 1

Serve the two breasts from one chicken on Day 1.

FIgure out interesting ways to use the remainder.  For one thing, two chicken carcasses will make excellent stock, and from that stock can come a lot of interesting things.. (I wonder if I can get Chef Waldemar to share his recipe for Tomato-Bssil soup)

And of course, each dish needs to be interesting and flavorful. 

Tonight I started by roasting two chickens using my favorite recipe. I brined the chickens for about 4 hours using a brine consisting of (per chicken):

• 2 Qt water
• 1/2 cup salt
• 1/2 cup sugar

Then just before putting the chickens in the oven I basted them with a baste comprised of:

• 6 Tablespoons Dijon mustard
• 2 tablespoons olive oil
• 2 Tablespoons chopped fresh rosemary
• 4 Teaspoons brown sugar.

Of all the recipes for roast chicken I've tried, this one is the best.  It's tough to do something that gives the breast meat flavor but this one does.

Where this will take me from here, I don't know.  One thing I do know: my photography skills need to get a lot better.