Shaboom told me that sometimes they make roasted chicken in France.
Her French boyfriend said "Tell your friend she HAS to eat the lungs."
I'm all over it Frenchy. I love innards.
Innards: liver, heart, gizzard, lungs and neck
(The neck is not technically innards but throw it in with them.)
It was incredibly windy yesterday and a whole bunch of lemons fell off my tree.
If life gives me lemons, I make my Lemon Herb Roasted Chicken.
And then eat the lungs.
Karen's Herb Roasted Chicken
In a roasting pan I rub olive oil, Herbs De Provence, lemon zest, salt and pepper all over that chicken.
(I put the innards and a whole head of garlic in a little oven safe dish and do the same thing. Plus a little extra olive oil.)
Put everything in the oven at 375. Take the innards out after an hour. Let the rest of the chicken stay in there for another hour. (Ovens may vary, blah blah blah. Just make sure it's cooked and let it rest for 15 minutes after you take it out of the oven)
When I take those delicious innards out, I melt some butter, add a little fresh lemon juice and dunk those succulent little morsels into it. Hubby is pretty grossed out by innards, which is awesome because it's more for me. 3 loves it and lucky for him I share well.
Roasted Herb Lemon Chicken
Baked potato with butter
Tomatoes, fresh basil, roasted garlic in a little olive oil, salt and pepper
Breakfast was granola with yogurt and dark chocolate slivers. (I get that giant block of dark chocolate at Trader Joe's. I usually use about a half of one little square.)
Lunch was an apple with gruyere cheese.
Dinner: I ate all of the innards, about four bites of potato, one piece of chicken and all of the tomato salad.
45 flights of stairs.
2 mile walk.