Chicken and Mashed Potatoes!

Tonight’s dinner is some yummy chicken with a side of dairy free mashed potatoes made with nutpods!

Here are the ingredients!

For the chicken:

· 5 fresh sprigs of rosemary- left whole

· 5 cans (14.5 ounces each) (total of 72.5 ounces) of Swanson Chicken broth

· 1/3 cup of B’s Rubs Big Squeeze lemon rub

· 1 lemon- zested and cut into slices

· 4 Cornish hens- left whole

· 1 tablespoon of black pepper

· 4 cloves of garlic- peeled and left whole

· 5 tablespoon of dairy free butter

For the mashed potatoes:

· 2 pounds of baking potatoes

· 3 tablespoons of dairy free butter

· 1 cup of original nutpods

· 1 tablespoon of salt- for the water

· 1 tablespoon of salt

· 1 tablespoon of black pepper

· 5 cloves of garlic- peeled and chopped finely

First, I cut the fresh rosemary and placed it in my large pot. I zested the lemon and added it to the pot along with the lemon slices. I added in the chicken broth, lemon rub, pepper, whole peeled garlic cloves, and butter. I added in the chickens and made sure that the broth covered them completely. I covered them with the pot lid and let them chill in the fridge for about 5 hours.

When it was time to cook, I let the chicken boil on high heat for about 45 minutes.

While the chicken was cooking, I filled a large pot with water and let the heat to high. I added in the potatoes once it reached a boil and cooked them for 15 minutes.

In a large saucepan, I added in the butter, nutpods, salt, pepper, and the chopped garlic. I whisked this together on low heat until the potatoes were soft. I drained them with my large strainer and added them to the nutpods mixture. I used my masher to make them the texture I wanted.

When the chicken was done, I placed the chicken on my large cutting board and shredded it and served it with the mashed potatoes.