|Solar Roasted Seven Herb Chicken|
It weighed just over six pounds and 1:00 pm was closing in, so I knew it would have to be in the solar oven by at least 1:30 pm. The summer squash from the morning's harvest would be a great side dish. -- Another rainbow of yellows on the plate. I know. I know. But, please note the 1960s celery sprig garni. I am sooooo Retro! -- Problem? The chicken would take up all the room in the solar oven. Solution? Try out one of my temporary solar ovens that the folks will be making on August 4th at the solar cookout! The 20"x30" model would be just right.
The herb garden was at its peak and I couldn't resist creating a medley. Who knew that particular combination was going to create a party in my mouth when all was said, eaten, and done. Who knew?
Clockwise, starting top right: tarragon, pineapple sage, oregano, German thyme, stevia, rosemary, and sweet basil. All leaves were removed from their stems and placed in the food processor, then pulsed a few times to bring the mix down to about halfway. Added one stick of butter, 1 tsp of salt and 1/8 tsp of black pepper. The mix was still a little thick, so I added 1 tsp of olive oil to make it spreadable.
It was then covered and placed in the 250F solar oven at exactly 1:30 p.m. Phew!
Next up was garden-fresh summer squash, which filled my three-quart roaster with 1/4" squash coins. A light sprinkling of salt and pepper, covered, and then placed in a sealed oven bag before being placed on the mini-trivet near the center back of the temporary solar oven.