Orange Chicken

The chicken we made was not all in tiny, little portions smaller than carrots. But I wanted to eat it, so I ended up with the picture above. I could have taken more time, but as I mentioned before, I wanted to eat it. 

Do you think other food photographers struggle with the same problem? 

Do they end up eating half their props if they forgot to eat lunch? 

If I was a food photographer for a magazine, I would probably be in the studio taking pictures when my boss would come in and find me sipping on some sweet tea. "Our summer issue tastes amazing." I might mumble through a mouthful of hot dog.

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ORANGE CHICKEN

INGREDIENTS:

• 2 cups carrots, peeled and diced
• 2 cups bell peppers, chopped
• 1 pound chicken breast
• 3 garlic cloves
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 cup orange juice
• BBQ sauce and soy sauce, to taste

DIRECTIONS:

1. Split all of the ingredients between two plastic freezer bags. 
2. Freeze until ready to use*.
3. To use, put the contents of the bag in a crock pot and allow to cook 6-8 hours on low. 

*Note: This recipe can be cooked right away, frozen as mentioned, or frozen and then thawed in the fridge the night before. Really, this is hard to mess up!

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