Delicious Chicken!

9 Sep

From Matt Robinson.

This week, Clare and I are dining in style on Ever Green Farm chicken. Joe and Joeley, the owners of Ever Green, were kind enough to host a NOFA-NY field day last month, and man was it ever great- Hands-On On-Farm Poultry Processing. Joe and Joeley  walked us through the slaughter process step by step, talked about regulations and sanitation, and then very patiently guided each attendee through the process of slaughtering their own chicken. Everyone who attended went home with a chicken that they slaughtered themselves. For those of you not familiar with Ever Green, they’re in Rock Stream, NY (in the Finger Lakes), and you can find them at the Ithaca Farmers Market.

On Monday, we roasted our chicken on a bed of potatoes, carrots, leeks, and garlic, with a little finger lakes white wine. Local honey and some delicious Engelbert Farms butter helped the skin crisp up nicely. I butterflied the bird to help it cook a little quicker, and started it covered with foil at about 425 for 20 minutes. Turned the oven down to 350, and let it go for another 80 minutes or so, checking nervously every once in a while to see if it was done. I’ve roasted maybe 3 chickens in my life, which means that whenever I attempt this, it’s a nerve-racking experience. Happy to say that this one turned out well.

Today may be the last lunch we get out of this meal, but then we’re looking at some fantastic chicken stock for soup this weekend. Just in time for the cooler weather!

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