Just Some Good Old Roasted Chicken..

You wouldn’t be wrong to describe this as just some good old roasted chicken, but that would partly miss the point.

This is chicken that spent it’s entire life outdoors on grass, breathing fresh air and pecking at bugs and dirt.  These birds were processed on the same farm that raised them, just about an hour’s drive from here.  Jane and Terry want nothing to do with chemicals or cages, and their healthy, happy birds are evidence of that stewardship.

This is God’s food, delicious, nourishing and sustaining.  And that is the larger point..

Just Some Good Old Roasted Chicken

1 very fresh, whole chicken
2 tablespoons pastured butter, melted
1 teaspoon olive oil
1/2 tablespoon sweet or smoked paprika
2 cloves garlic, peeled
1/4 cup assorted fresh herbs such as sage, thyme and rosemary, coarsely chopped
coarse sea salt and freshly-ground black pepper
a squeeze of fresh lemon

Cut the chicken into 8 pieces, rinse with plenty of cold, filtered water and pat dry.  Sprinkle liberally with coarse salt, then wrap loosely in butcher paper and refrigerate overnight.

Remove chicken from the refrigerator, wipe away any remaining salt, blot dry and allow to stand 30 minutes.  Meanwhile, heat oil and butter in a small saucepan over medium-low heat.  Add garlic, herbs and paprika, reduce heat to low and steep for 20 minutes.  Remove from heat and allow to cool enough to handle.  Toss the chicken pieces in the herb butter and arrange skin side-up in a heavy skillet (use multiple pans if necessary to prevent crowding). Season lightly with salt and pepper and roast in a 385 degree oven for 20 minutes.  Turn chicken pieces over and roast 15 minutes.  Turn chicken once more and roast until skin is crisp and juices run clear, about 10 minutes.  Allow to rest 5 minutes, then brighten with a squeeze of fresh lemon. Serve with seasonal vegetables, perhaps.

This post is part of Real Food Wednesdays!

Chicken Accomplished

Dear Dewberry Hills Farms, please keep those birds coming!
Do you Zuni?

Do you Zuni?

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Tagliatelle with Chicken Ragù

Fresh tomatoes and savory chicken thighs, redolent of fresh herbs..


In a Dutch oven, brown chicken leg quarters in olive oil.  Add celery, onions, carrots and garlic and continue to cook until vegetables are browned.

Add cold water with bay leaf and peppercorns to cover.  Reduce heat to low and simmer 2 hours.

Remove chicken with skin to cutting board to cool.  Strain chicken stock and reserve for another purpose.

Sauté red & green bell peppers, garlic, shallots, carrots, celery.  Add white wine, tomatoes and pulled chicken and simmer until most of the water is evaporated, about 30 minutes.

As for Jewish gribenes, crisp reserved chicken skin with a bit of onion, julienne and set aside.

Prepare pasta according to package directions.  Drain and add chopped parsley.

Add fresh herbs such as basil, oregano and marjoram to the sauce.  Add sea salt and fresh black pepper to taste.

To serve, ladle ragù over pasta and top with parmesan, romano, asiago fresco and strips of crisped chicken skin.

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