It was fun while it lasted
So it happened. I finally started putting on weight after 10 years. I’ve put on 8 lbs. I don’t know what the main contributors are. I’m bummed about being stuck in a job I don’t like, an FWB situation that makes me feel meh about myself and I may not be able to visit my family this holiday season. You know how it gets. My the-rapist thinks I’m stressed and need more meditation. Could be a factor, yes. My complacency after nailing it for 10 years too, yes. The time I took off exercise to study and snag a sweet job offer too, yes 🙂 ;).
Now that I know, I’m stepping up my game a bit. I’m trying my theories out before I share new healthy food tips. Before I do that, might as well share the deliciousness that made me fat 🙂
The whole chicken that you see. This has been a staple during this time. I got the whole chicken, gutted out from the market. I have a simple marinade I improvise every time:
- Olive oil
- Any Italian spice blend (Only Rosemary works too)
- Lemon juice
- Red chilli powder
- Black pepper
Same marinade for the potatoes
Shoved it in the convection oven, bake setting, for an hour and a half at 350. The duration ranges from an hour to 2 hours depending on the size of the bird. If I turn the heat up any more than that, I burns the spices. If I go lower, it . will . never . cook .
Taking the chicken out mid-way and cutting it up some, speeds it up some. I cut the legs and wings off with a knife and break the ribs as well. Even if you rip the skin with a knife, it loosens up the limbs to expose it to more heat from the oven. I felt a bit shitty writing this. I like to pretend I didn’t eat and tear something formerly living apart. Its been a mess several times with the bird not cooking enough. My roommate likes to throw his stuff in midway too.
I get a whole bird for multiple reasons. First, I prefer to know for sure, the whole animal is getting utilized. At some level, I like to know an animal was sacrificed for it. So I think twice before wasting. But mainly, different parts of the bird taste and feel different texture wise. So with just one bird, it adds a variety to my meal. On bad days, I eat a whole dead bird without sides. Hehe. Since I checked my weight, my fat self replaces potatoes with tomatoes for sides. Its *ACTUALLY TASTIER*
I got the idea of the marinade from the lemon chicken I used to pick up from the store. If I have to marinade the sides too, I might as well get a plain raw chicken.
Pro Cooking Tip 8: Reverse engineer restaurant and readymade marinades
Pro Cooking Tip 9: Don’t get too comfortable with your recipies
Pro Cooking Tip 10: Don’t waste (might be a repeat)