This post is one that I saved to release while I recuperated from surgery. I hope you enjoy it. Continue reading
He recently brought home a gorgeous free range organic chicken. It was so fresh and plump, and we didn’t want to waste one ounce of it, so decided to roast it whole. Roast it on “The Big Green Egg” that is. The Big Green Egg is a ceramic grill that uses lump charcoal. It has a couple of vents that allow you to control the temperature. There isn’t any financial gain for me to endorse this equipment, but we make some amazing food using it. It can be used for smoking, and indirect cooking too.
John prepped the bird by spatchcocking it. It makes me giggle like a preadolescent boy when I say spatchcock. I am so mature. To do this, take a pair of good kitchen shears or a boning knife and cut through the bird on each side of the backbone and remove it. You then press down on the breast bone hard enough to flatten the bird out. Flattening the bird allows the dark meat and white meat cook at the same rate which keeps the white meat moist since you aren’t overcooking it while the dark meat cooks. I freeze the backbone and use it when I make chicken stock.
Once the bird was ready to go, we put a smear of *homemade herb butter under the skin. I rubbed the exterior of the bird with olive oil and seasoned with salt, pepper and a sprinkle of fresh chopped rosemary and thyme.
The chicken cooked on the grill at 375 degrees F for 1 hour and 20 minutes. We basted it with more herbed butter when it reached 145 degrees F, and took the bird off of the grill when it registered 160 degrees F and let it rest 15 minutes before carving.Hello beautiful! This baby was succulent and flavorful. The skin was crispy good. We paired this lady with a side of roasted carrots and creamy cheesy polenta. A bottle of a dry Rose’ and a french baguette rounded out this meal giving it a perfect score.
*I keep flavored butters in my freezer. I made this butter by taking room temperature butter and mixing in grated lemon peel, chopped rosemary and thyme. I then rolled it into a log and covered it with plastic wrap. I placed it in a freezer bag and used a marker to write what was in the package, and dated it. It’s great on roasted veggies including potatoes or used to flavor meat like we did here.
Lemons are one of those gifts that we have in the winter time that remind us that not everything is blah and colorless! One whiff of lemon and I feel renewed! Continue reading
I commonly sing the praises of my husband John. He is definitely a great husband and father. That being said, he is a man. When I cook and ask him what he wants to go with say “chicken” he responds “I don’t need anything else”.
Is that the caveman mentality? “I eat meat” grunt grunt? Please don’t send me any comments accusing me of being sexist. I am merely questioning and confirming the fact that we think very differently in what makes a meal. Continue reading
“I have a lot of cookbooks and they demand my attention. You wouldn’t believe how pushy they are. They lie next to my bed like fat, lazy dogs. They stretch and yawn all over my lap.” – An exert by Molly Wizenberg, author of A Homemade Life and creator of her blog, Orangette.
A while back I read a review of this book by Tracey Hagen, creator of her blog, Salty Sweet Life. Tracey has a beautiful site, and is an amazing writer and creator of amazing recipes. Her comments regarding this this book include “What I loved about this book is that it is essentially a love story built around food and family and I am a sucker for a good love story.” I knew I wanted to read it too, and ordered my copy immediately. Continue reading
Today I am doing a guest post for a very loving friend of mine, Prudy @ Butter, Basil and Breadcrumbs. Prudy is one of those people that you feel like you’ve always known the instant that you meet her. Her heart shines in every comment that she makes.
When she asked me to do a guest post for her Cookie Monday series, I knew exactly what recipe that I wanted to make. So, I hope you will head over to visit Prudy for a glimpse at this delicious recipe.
If I had the knowledge and life experiences when I was young and just starting out on my own as I have now, I would have gone to culinary school or better yet, studied to be a pastry chef at Le Cordon Bleu in Paris. Oooh la la…. Continue reading