Chicken and Corn

Oh how I wish I could bottle the smell in my kitchen right now! Even though it's 90 degrees and 65% humidity, my oven is screaming hot. Last week we picked up 2 roaster chickens at The Fresh Market. This great grocery store sells anti-biotic free & 100% vegetarian fed poultry and is the only store that I will by chicken from. We do have some local organic farmers that do poultry, among other things, but this will do for now. Because I don't eat meat, but David does, I decided to cook both of the chickens, let them cool, then freeze the cooked meat off the bone. This way I can add chicken to soups or other vegetarian dishes I make.


With the first chicken I used olive oil, minced garlic, onion, celery, rosemary, basil, course salt and pepper & Penzey's Bavarian seasoning. For the other I just used olive oil, garlic, onion and celery, course salt & pepper. I'm planning on doing some chicken breasts on the grill sometime with Southwest Chipotle seasoning (Mrs. Dash) for when we do fajitas. I love preparing these sort of things in advance so I'll have them on hand when I need them. Now I just have to remember that they're in our tiny freezer!
Another addition to the freezer today was another 4 1/2 quarts of sweetcorn. For a total now of 9 quarts (most in pint containers). Our garage freezer is filling up with freezer containers. To date we have: blueberries, strawberries, cherry pie filling, TONS of peaches, green beans, cucumber salad and sweet corn. I hope to add green peppers, butternut squash and applesauce.