Students explore the creativity of cooking in university’s new teaching kitchen

April 25, 2023

chef demonstrates how to cut up a mushroom for a student with short dark wavy hair

Quinnipiac students recently attended a #adulting class led by Campus Executive Chef Chris Molyneux. The course not only showcased RecWell's new teaching kitchen, but also taught students the creativity and ease behind meal prepping. 

Campus Executive Chef Chris Molyneux speaks to the students in the teaching kitchen the supplies needed for the course, including bagged rice, taco shells, and a variety of seasonings, are on a counter a female student in a black shirt takes a picture of the food in front of her while another students adds to her plate female student laughs at something off camera while another student chops an onion female student in a gray hoodie chops a sweet potato while in the background the chef helps another student chef explains something to a male student, gesturing to the various pots and pans on the stove top female student adds chopped vegetables to a skillet on the stove while a group of students watch two students stir different skillets of vegetables while the assistant chef guides them

Follow along with one of the recipes below!

Roasted Chicken

1 (3 to 4 lb) roasting chicken

Kosher salt

Freshly ground black pepper 

1 large bunch fresh thyme, reserve 20 sprigs

2 lemons, halved

1 head garlic, cut in half crosswise

1 large yellow onion, cut into 2-inch chunks

4 carrots cut into 2-inch chunks

1 heart of celery, tops removed, cut into 2-inch chunks

Optional vegetables (fennel, turnips, or parsnips)

Olive oil


1. Preheat the oven to 375 degrees F (for convection ovens, use 350 degrees F). 

2. Remove the chicken giblets and rinse the chicken inside and out. Then remove any excess fat and leftover feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken before stuffing the cavity with thyme, 2 halves of a lemon, and all of the garlic.

3. Squeeze the other lemon over the top of the chicken, and season with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and celery in a roasting pan. Toss with salt, pepper, the reserved thyme, and some olive oil. Spread around the bottom of the roasting pan and place the chicken on top. 

4. Roast the chicken for 55 minutes, the internal temperature comes to 165 degrees, or until the juices run clear when you cut between a leg and thigh. Then remove the chicken and vegetables from oven and let it rest for 15 minutes. Slice the chicken onto a platter and serve it with the vegetables. 

Chicken Soup

6 cups Roasted Chicken stock

1 to 2 lbs of Roasted Chicken

2 medium carrots, sliced into 1/4-inch-thick rounds

2 celery stalks, sliced into 1/4-inch-thick slices

1 medium onion, chopped

1 bay leaf

3/4 cup white rice

2 tablespoons chopped parsley

Kosher salt


1. Bring to a boil over medium-high heat, reduce to a simmer and cook for 20 minutes. Add the carrots, celery, onion and bay leaf to the broth, bring back to a simmer and cook until the vegetables are about half cooked (they will still have resistance but be somewhat pliable when bent), or for about 10 minutes. Stir in the rice (to keep it from sticking to the bottom), and cook until the grains are al dente, 10 to 12 minutes.

2. Meanwhile, when the carcass and bones are cool enough to handle, pick off the meat, and shred it, using a fork, into bite-size pieces.

3. When the rice is done, add the meat to the broth and simmer until warmed through, or about one minute. Stir in the parsley, and season with salt to taste. Best served hot!

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