I would like to make this soup, but I have concerns that the black beans would fade making the juice on the soup black & look unappetizing. Could I use canned black beans for this soup, and just throw them from the can into the crock pot with the other ingredients and be good to go? Tomorrow is Valentine’s Day!  What could be more fitting for Valentine’s Day than homemade chocolate bars? I would try melting squares down and sweetening it with powdered sugar, honey, or granulated sugar. Is it possible to substitute organic cocoa butter (melted) for the same amount of coconut oil?
Subscribe now, never miss another recipe, AND receive a FREE copy of my Holiday Baking e-book. Julia Child said “you don’t have to cook fancy or complicated masterpieces, just good food from fresh ingredients.” A roast whole chicken is an enduring classic. It was chef Tom Colicchio’s method of searing the chicken first on the stovetop that inspired me. Unwrap the chicken and allow it to stand at room temperature for one hour to get the chill off.
Next, tie the chicken legs together with kitchen twine and trim off wing tips with kitchen scissors or shears. Place chicken in the hot pan bottom side down and sear for a few minutes until you achieve a golden crust.
When you get a golden crust on the bottom, turn the chicken breast side down and do the same.
When the chicken is golden all over, turn the chicken breast side up and put the pan in the oven.
Next cut off the wings, then cutting down the center breast bone and free the chicken breasts by running the knife down along the rib cage.
Another easy way to carve is to turn the chicken back slide up and cut the backbone out with poultry shears.


After dinner, pick off any chicken meat still clinging to the body and save along with any uneaten chicken for chicken salad, chicken tacos, quesadillas or soup. If you enjoy chicken but have never learned to roast a whole one, try this easy technique for a gloriously golden, crisp bird. Tie the chicken legs together with kitchen twine and trim off wing tips with kitchen scissors or shears. Refrigerate leftover chicken as soon as possible and freeze the carcass to make chicken stock.
Sally, I have implemented your technique from your previous post regarding searing the chicken breasts. So after searing the chicken in the cast iron skillet, you would not recommend immediately transferring the seared chicken to a roasting pan that already has the veggies cut, seasoned and drizzled with olive oil, and roast the chicken and veggies together (with the chicken resting on a bed of thickly sliced onions? A Food Centric Life is about educating, encouraging and empowering home cooks to create great tasting food with healthy recipes, easy techniques, and fantastic food finds to create memorable meals for family and friends.
Once the beans have been cooked to get a little softer, throw everything in the crock pot  and cook on low for at least 4-5 hours.  You can cook it on high for 2-3 hours if you wish.
This 3 Ingredient Homemade Chocolate recipe is so easy, you will never get store bought again.  You probably already have the ingredients to make these homemade chocolate bars.  These homemade chocolate bars are even dairy free! Golden-crusted and crisp-skinned, the classic simplicity of a whole roast chicken is always welcome. It’s really very easy to do and they taste better fresh from your oven rather than from the store.
A 4 to 4 ? pound (2 kilo) chicken will take approximately 60 minutes in my convection oven. Leftovers make great chicken salad, sandwiches, soup, tacos or quesadillas.  Save and freeze the carcass to make chicken stock.
Can this recipe be adapted to use the chocolate squares, and if so, do you have suggestions for how I can replace the powder with the squares? You get crisp, golden skin and moist meat on the inside. This is where a traditional cast iron skillet is the best pan choice.


I like the Shun scissors for their heft and quality, but there are less expensive ones on the market. While the pan is heating, season the chicken liberally and drizzle all over with olive oil. Alternatively use coarse ground black pepper, granulated garlic and a coarse salt such as kosher or seal salt. Place the chicken in the hot pan bottom side down and sear for a few minutes until you achieve a golden crust. Amazon has it and its GREAT for chopping veggies fast with out pulling out the big food processor. The whole point of the coconut oil is to re-wet the cocoa powder with something that will set properly. It’s a salt-free blend of Tellicherry black pepper, lemon peel, orange peel, garlic and onion. Cut off the legs and thighs in one piece, then cut the breast in half through the breastbone.
What I like about doing it this way is that you are guaranteed a golden crisp crust, and it’s pretty quick.
Since you’re working with chocolate bars, all you have to do is melt, sweeten, and re-set. And the vegetables would be cooking in the chicken fat in the bottom of the pan, which you may not want. I would line a rimmed baking sheet with foil, peel and cut up your vegetables, toss with olive oil and season, then roast along side. I’ve roasted a chicken different ways and found that, at least for me, this is my go-to method.



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