Thursday, February 19, 2009

Roast Chicken With Rosemary-Garlic Paste

Roast Chicken With Rosemary-Garlic Paste

Submitted by Stacie Birchett (Richmond)
(Adapted from a recipe by Deborah Madison on Epicurious.com)
You might think this recipe calls for too much rosemary, but don't! It infuses the chicken with just the right amount, and it makes the whole house smell heavenly while cooking. Note: You won't believe it from the way it tastes, but this is a healthy recipe - note there's no butter, and only a minimal amount of heart-healthy olive oil.
Ingredients:
  • 1 Whole Polyface Farm Roasting Chicken
  • 1/4 Cup (loosely packed) fresh rosemary leaves, finely chopped, PLUS
  • 3 Whole fresh rosemary sprigs
  • 5 juniper berries (you can use a few squirts of Worcestershire sauce instead. I've done both, and think the juniper adds something special. I found the juniper berries sold in the bulk spices section of the whole foods store, so you really can pick out just 5 so there's no waste)
  • 2 garlic cloves, chopped (more, if you really love garlic)
  • 1/2 tsp. black peppersorns
  • 3/4 tsp fine sea salt or coarse kosher salt
  • 4 tsp. olive oil, plus a little more for bottom of baking dish
Preparation:

Preheat oven to 400.
  1. Combine chopped rosemary (not whole sprigs), juniper berries, garlic, peppercorns, and salt in mini food processor and pulse till mixed well; drizzle in olive oil and pulse again.
  2. Rinse chicken well and pat dry.
  3. Rub the herb mixture all over chicken. Save any remaining herb mixture for basting.
  4. Drizzle a little more olive oil in the bottom of a 13 x 9 x 2 glass or ceramic baking dish, and arrange the whole rosemary sprigs in the bottom, as a bed for the chicken.
  5. Place the chicken on top of the rosemary.
  6. Roast the chicken, uncovered, for about a total of 1-1/2 hours at 400 degrees, until done (test by cutting into leg joint next to body; juices should not be pink). Note: Set timer for 30 minutes, flip chicken over in dish, and baste with remaining herb mixture. Bake upside down for another 30 minutes, then flip chicken back over, baste again, and bake for the remaining 30 minutes. Chicken should be nicely browned all over.
Transfer chicken to platter, and enjoy!

Note from Stacie: I gave one of the two Polyface broilers I bought last time to a co-worker who was having a tough time. And I gave her this great recipe for roasting it with garlic and rosemary as well. She was raving about that chicken at work the day after cooking it, and said her special-needs son, who was supposed to be upstairs doing his homework, kept sneaking down the back steps to just sit there and smell it with his eyes closed. When she saw him and said something to him, he said, "Mom! I can't help it, it smells so good, it makes me calm." Later, I saw her husband at a Christmas party. The first thing he said was, "Did Barbara tell you how great that chicken was!"

Wednesday, February 18, 2009

First Newsletter of the Season

Howdy Folks,

We trust that you all had a great winter! We're looking forward to another exciting year here on the farm. It's time to start placing your orders for the March/April deliveries! Lots of new things for this year, so read on...

BULK PORK
Those of you who ordered bulk pork last fall; it will be coming to you this time. Please email Sheri with your drop preference as soon as possible. Thanks.

NEW FOR 2009
There are many additions and changes for this year. Please read the following carefully to make sure that you are up to date on everything.

NEW DROPS
We now have a total of 28 drop locations. Please look over the list (see left column near the bottom of this page) for the drop nearest to you.
Also please look over the new pick up times, dates and days!
Charlottesville folks, your location has changed. Please be sure to take note of that.
Virginia Beach and Chesapeake were discontinued. Your closest drop is now Williamsburg.

DEADLINES
All deadlines are now 1 week before YOUR pick up date. The online order form will be up and running all the time with weekly updates of inventory every Monday. I will be disabling your drop location after the deadline until the day of your delivery. If you try to order after the deadline you will need to either wait until the next month or pick up at a different location.

BLOG
To keep up with the latest news on the farm, please check this blog for weekly updates. We are going to be keeping these "newsletters" as short as possible this year, with the bare minimum information. The blog will give you more up-to-date farm news, interviews and recipes. We would love to have your feedback on our posts.

NEW PICK UP PROCEDURE
We are going to be enacting a new pick up procedure. Need to be in and out fast? Now you don't have to wait on us to hand you your order. We will set it up so that you can quickly get it yourself. For those of you with small children or in need of assistance, we will be there to help you. Our hope is to eliminate lines and speed up the pick up process. This will also allow for more customers per drop.
The new procedure is as follows:
  1. Pick up your invoice from Richard
  2. Tear off the bottom copy of your invoice (yellow) and give it to Richard with your check or cash
  3. Look at the bottom portion of your invoice, where it says "cooler"
  4. Find your appropriate cooler or bag (they will be in alphabetical order)
  5. Check to make sure your entire order of frozen products is there.
  6. Pick up your eggs, apple juice, books or ice cream.
Thank you for working with us!

NEW PRODUCTS
We are now offering Wolfie's Polyface Dog Food made of Polyface meat scraps and local vegetables. Please refer to the Polyface Yum website for more information.

Also, we will be offering Perfect Flavor Ice Cream (made with Polyface Eggs!) on a trial run basis. We are offering this for the first drop of the year just to see how well it transports and how well you all like it. Feedback would be awesome! More information on this product can also be found on the Polyface Yum website.

TOTALS
As usual the shopping cart will NOT give you a correct total. It does not calculate tax, delivery or pounds. If you need your exact total before the day of pick up, we welcome you to call us up to the day before your drop. We will be happy to give it to you at that time. As always, we accept check or cash upon delivery - No credit cards or PayPal.

BULK BEEF & PORK
Many of you have been asking about bulk beef and pork for this year. Yes, we will be offering this again. More information on pricing, how and when to order will be coming to you in the next month or so.

See you all soon!

The Salatins at Polyface Farm

Video: "Mimic Nature"

Beer Braised Rabbit

Beer Braised Rabbit

Submitted by Sally Williams (South Arlington Buying Club)

1 tbsp olive oil
1 whole rabbit, cut into individual pieces
1/2 cup all purpose four

1 tsp pepper

1 tsp salt

2 pieces bacon-cut in half
1 onion-chopped
1 lb white mushrooms, thinly sliced
2 clove garlic-chopped
1 tsp fresh thyme- chopped

1 tsp fresh marjoram-chopped
1 bay leaves
1 ½ cups amber beer
1 ½ cups chicken stock
2 tbsp cream
1 tablespoon finely chopped parsley

Rinse with water and pat dry the whole rabbit. Cut off the front and hind legs at the joints. Cut the hind legs into 2 pieces at the joint and the body into 3 equal sections. Cut the rib section in half through the breast and back bones and then cut each half (sometimes this section will have very little meat and you may choose to not use it in the stew).

In a large, heavy pot, heat the olive oil. Pour flour into a shallow dish and season it with salt and pepper. Dredge the rabbit pieces in the seasoned flour, coating each side completely. Add the bacon pieces and brown for 1 minute until the fat begins to render. Lay the rabbit pieces in the pot and brown for 3 to 4 minutes on each side (you may have to do this in 2 batches). Remove the rabbit and bacon from the pan and set aside. Pour off about half the bacon grease into a bowl, leaving about 2-3 tablespoons of fat in the pot. Add the onions. And season with salt and pepper. Sauté for 2 to 3 minutes or until tender. Add the mushrooms and garlic. Sauté for another 2 minutes. Season again with salt and pepper. Add thyme, marjoram and bay leaves and cook for about 1 minute. Add the rabbit to the vegetable mixture. Add the beer and chicken stock. Bring the liquid up to a simmer and cover. Cook the rabbit until very tender, about 30 to 35 minutes. Remove the rabbit pieces from the pan and set aside. Bring the remaining liquid to a simmer and cook until the liquid has reduced by half. Turn off the heat under the pot and skim off any fat that has accumulated on the top. Add the cream and stir to incorporate. Add the rabbit back to the pan and stir in the parsley. Season with salt and pepper if needed.

Note: if you do not want to use beer, you can always just use all chicken stock.

This rabbit recipe tasted great with potato pancakes, eggs noodles or mashed potatoes.

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