Why free range, grass fed organically raised? Well, 1) it is the best life for a chicken, 2) you can see the difference, there is more meat and less fat, 3) just the taste alone makes it worth buying. This is what chicken should taste like! I used very little flavoring and oil when I made this chicken (and the oil was only so that the spice would stick!). Since I have been eating this type of chicken, I find I eat less, because there is an actual flavor of chicken, so I am more satisfied! I always encourage people to roast a free range chicken, they stay moist, have full flavor but I also say to slow down when you are eating, enjoy it, savor it!! You worked hard for the money you spend on shopping, you deserve the best and have earned the right to enjoy flavorful food!
1 FairHaven free range chicken (I had a 6 lb bird)**
4 scallions
1/2 tsp ground fennel
1/2 tsp dried marjarom
1/2 tsp lemon grated lemon peel (fresh or dried)
1/2 tsp dried thyme
s/p
2 tbsp olive oil
Preheat the grill on high (or preheat oven to 450 degrees F). My grill has three burners in a row.
Make sure the bird is thawed, rinse in cold water inside and out. Pat dry with paper towel (pat the inside as well).
Place in a cast iron fry pan (or roasting pan) Stuff the scallions in the bird cavity. Rub the bird with 2 tbsp of oil, sprinkle with herb mixture, salt and pepper.
Place pan on grill, turn off center burner and turn the outer two to med. Close lid. Cook for about 2-2 1/2 hours. ** 20 minutes per lb cooking time, so adjust to your size bird.
If you are oven roasting, Place pan in oven, roast for 20 minutes, then lower heat to 350 degrees F. Continue to roast for 2 hours and 10 mintues.
If the drumstick moves freely when wiggled, and the juices run clear the bird is cooked. Remove from the grill/oven and let rest for 20 minutes before carving.
Meal # 1
I carved half the bird, cut the breast into 6 thick chunks, drumstick, thigh and of course the wing in my house is the chef's sample! I served this with Isreali coucous, sauted spinach from the Guardi Farm and fresh strawberries (from Lapps Produce) salad, recipe to follow...
Isreali Couscous Salad
1 c Isreali couscous (find in the international aisle of grocer)
2 1/2 c water
1 tsp kosher salt
1 bag Guardi Spinach
1 qt strawberries, (fresh or frozen, or any fruit that you like) cleaned and hulled
2 scallions, diced
1 tbsp olive oil
2 tbsp honey
Bring 2 1/2 c water to a boil. Add in couscous. Cover and reduce heat to a simmer, cook for about 15 mintues. Check to make sure all the water has been asborbed, remove from heat, leave covered for 5 mintues.
In a large skillet saute scallions in oil over medium heat until soft, about 5 minutes. Meanwhile, rinse the spinach and give it a rough chop. When onions are soft, add in the spinach and allow to wilt, season with s/p. Add in couscous, stir to combine. Add in berries, and gently stir. Drizzle with honey and let warm through for about 5 minutes.
Meal # 2 Garlic Scapes, tomatoes, cheese and Chicken
2 handfuls of Scapes
Left over chicken, about 1 1/2 c shredded
8 oz of stewed tomatoes, drained
1 tsp dried basil
1 tsp dried oregano
2 tbsp olive oil
1 tbsp butter
1/2 c cubed fresh mozzerella (or your favorite cheese, a Jones Family Farm cheddar would be nice)
1/2 c toasted walnuts, diced (optional)
Rinse the garlic scapes, remove the bulb.
Bring about 4" of water to a simmer in a large pot. Place scapes in a strainer (one the fits the pan), place over water and cover. Let steam for about 20 minutes. Remove from steam and set aside.
Melt the butter in the olive oil in a large skillet pan. Add the scapes and toss to coat. Add tomatoes, and spices. Let cook together for about 5 minutes, then add in chicken. Heat through. Add in cheese, remove from heat and let stand for about 5 minutes, cheese will just start to melt.
Place in a platter and sprinkle with walnuts.
Meal #3 Chicken and sweet pea salad
Left over cooked chicken
Mayonnaise
Honey Mustard Dressing (optional).
s/p
1/2 c cooked Sweet peas
4 hard boiled eggs, peeled and chopped
lettuce
Fine chop chicken (do in a food processor if you like), place in a large bowl. Add in sweet peas. Add desired amount of mayo and about 1/8 c honey mustard. Stir to combine. Adjust seasonings. Gently fold in egg. Chill until ready to serve.
Serve over lettuce with bread slices. This would also be good in hollowed out tomato, as sandwich, served with chilled cantaloupe and melons (my favorite time of the year).
Each meal here can easily feed 4 people each!
Meal #1 $2.25 per person
Meal # 2 Cost $2.69 per person
Meal #3 Cost: $1.62 per person!
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