Ingredients:
Leftover chicken
Carrots, roughly cut into large chunks
Potatoes, quartered
Squash, roughly cut into large cuts
Garlic head, halved
Onion, minced
Olive oil
Milk or cream
Salt and pepper
Procedure:
Combine vegetables and garlic. Drizzle olive oil over.
Roast in an oven heated at 350 F for about 30 minutes or until they caramelize.
Shread chicken meat off the bone. Keep the bones to make chicken stock.
In a stock pan, heat olive oil, add onions and cook until transparent.
Add shreaded chicken and roasted vegetables (make sure to remove the skins of the garlic).
Add chicken stock or water.
Add milk or cream. Lower heat and bring to a boil. Remove from heat.
With a handheld mixer (if unavailable you may use a blender) puree mixture until you get the desired consistency (smooth to slightly chunky).
Season with salt and pepper.
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