Today was about 43°, sunny and no wind. You know what that means??? Time for some more solar cooking!
We tried to do a pork roast about a week ago, but it turns out you cannot do this with wind at all. The big reflective flaps act like sails and away it flies. The wind actually flipped the Sun Oven. But it is very sturdy and wasn’t hurt.
So today I tried my usual chicken and broccoli casserole (I’ll put the recipe below). I normally cook this in the regular oven. The chicken and broccoli get pre-cooked, then put in a casserole dish in the oven for an hour at 350°. For today, I wanted to use no energy in the house whatsoever, so I started with raw chicken and frozen broccoli.
It was 43° outside, but the oven maintained about 300°. I cooked it for 4 hours and 45 minutes. Dave said it tasted the same as when I bake it. We noticed however that the chicken was flakey, not so rubbery. It’s possible it didn’t need to be cooked as long as I did, but it was all very moist and yummy.
Then I still had some afternoon left, so I threw in another dozen eggs to hard boil. It took 70 minutes at 300°.Recipe for the casserole (serves 3, can easily be doubled) I let this cook for 4.75 hours total at about 300°: One large, boneless whole chicken breast, cubed 1 can of Cream of Mushroom soup 1/2 cup of mayo 1 tsp curry Mix all the above and put in casserole dish. Cook for 3/4 of total time. Then add: 8 oz frozen broccoli 1 cup shredded cheddar cheese Cook for about another hour.