We are back on! This week is the easiest yet to eat locally since we have an ever growing stock pile of food to choose from. One of the reasons that we wanted to try this experiment was that we wanted to grow more curious, flexible and nimble in the kitchen. This week, we got to practice those skills.
Our original Monday night dinner plan of roasting a chicken who had seen her day took twice as long as we planned for to cook. She was an older sweet hen who gave Brian lots of eggs and we discovered when you cook an older bird, you need to stew it instead of roasting. The Chicken tasted like chicken and we are making stock out of the remainder. So we opted for chicory salad topped with hard boiled eggs and beans instead. We topped the beans (check out the recipe for the beans here) off with a green verde sauce our farmer Brian made.
How to Cook an Old Chicken
Here is how we made the chicken:
• 1 whole free-range/organic chicken
• 1 onion, sliced into rings
• 3+ garlic cloves (more, if you’re a garlic lover)
• Olive oil, white wine, and/or lemons
• Sea Salt and Pepper
1. Place the sliced onion rings on the bottom of the crockpot. Add the garlic cloves.
2. Place the chicken on top of the onions and garlic.
3. Add sea salt, pepper and drizzle olive oil and/or white wine (maybe 1/4 to 1/2 cup) over the chicken.
4. You can also slice lemons and either place them around the sides and in the cavity of the chicken, or tuck them under the chicken skin (all optional).
5. Cook chicken on low heat for 24 hrs. The chicken will create a lot of juice as it cooks, which will caramelize the onions and garlic in the bottom of the crockpot.
6. Once the chicken is cooked, reserve the juice for drizzling over the meat, or make a gravy.
7. Any remaining juice can be left in the crockpot, if you plan to make stock that night.
Last night, we finally carved the chicken. Reminded me of when the bean tasted like beans .
Another reason that we wanted to try this experiment was because we are inspired in what we eat in people (and events). Some of those people are our friends who are more like family that live 2 blocks away and we decided to host each other for a local meal on our “on” weeks. We are making them carnitas with polenta. The carnitas recipe was passed to us from Kelly C and Lisa. I have never made polenta—curious how to make it and what it will taste like with carnitas. I have never been a polenta fan but we found some at the farmers market. I’ll post recipes and pictures of our local meal with people who inspire us soon.