Wednesday, June 3, 2009

Polyface Patron Wednesday

Name: Krista Swetz
Buying club: Annapolis
Age: 29
How did you first hear about Polyface? Omnivore’s Dilemma
How long have you been a Polyface customer? One year
Have you ever been to the farm? No, but I would LOVE to.

What one item in the kitchen best describes you and your personality? My baking stone, versatile, handy, dependable and well seasoned.

What farm animal describes you the best and why? I am not really sure, but my husband says a mother hen b/c I like to take care of people.

What is your biggest pet peeve?
Poor manners

What is your greatest accomplishment?
Packing up a u-haul at 22 and moving by myself from upstate NY to Annapolis.

What is your hobby? Playing tennis, cooking, hiking, sewing

What is your favorite Polyface product and why? Roasting Chickens, because I have the BEST recipe for glazed roast chicken. Also, it is the best value and so versatile.

What is your favorite book and why do you like it? Where the Red Fern Grows, I read it in 6th grade and it is the first book I remember crying while reading

What is your favorite time of day?
Morning, between 6:45 and 7:15

What is your favorite color? Kelly Green

What is your favorite season?

What is your favorite food? Sushi- I can’t make it myself and pasta.

If you could live anywhere in the world for a year, where would it be? Tuscany, Italy, I love it there.

If you could you try anything and not fail (and money was no object), what dream would you attempt?
Swimming in the Great Barrier Reef

Share a favorite recipe.

Glazed Roast Chicken
compliments of Cook’s Illustrated

If using table salt, reduce the amount to 2½ teaspoons. For best results, use a 16-ounce can of beer. A larger can will work, but avoid using a 12-ounce can, as it will not support the weight of the chicken. A vertical roaster can be used in place of the beer can, but we recommend only using a model that can be placed in a roasting pan. Taste your marmalade before using it; if it is overly sweet, reduce the amount of maple syrup in the glaze by 2 tablespoons. Trappist Seville Orange Marmalade is the test kitchen’s preferred brand.




whole chicken (6 to 7 pounds), giblets removed and discarded


teaspoons kosher salt (see note)


teaspoon baking powder


teaspoon ground black pepper


(16-ounce) can beer (see note)



teaspoon cornstarch


tablespoon water


cup maple syrup


cup orange marmalade (see note)


cup cider vinegar


tablespoons unsalted butter


tablespoons Dijon mustard


teaspoon ground black pepper


  1. FOR THE CHICKEN: Place chicken breast-side down on work surface. Following illustrations on page 8, use tip of sharp knife to make 1-inch incisions below each thigh and breast along back of chicken (four incisions total). Using fingers or handle of wooden spoon, carefully separate skin from thighs and breast. Using metal skewer, poke 15 to 20 holes in fat deposits on top of breasts and thighs. Tuck wingtips underneath chicken.

Combine salt, baking powder, and pepper in small bowl. Pat chicken dry with paper towels and sprinkle evenly all over with salt mixture. Rub in mixture with hands, coating entire surface evenly. Set chicken, breast-side up, on rimmed baking sheet and refrigerate, uncovered, 30 to 60 minutes. Meanwhile, adjust oven rack to lowest position and heat oven to 325 degrees.
  1. Open beer can and pour out (or drink) about half of liquid. Spray can lightly with nonstick cooking spray and place in middle of roasting pan. Slide chicken over can so drumsticks reach down to bottom of can, chicken stands upright, and breast is perpendicular to bottom of pan. Roast until skin starts to turn golden and instant-read thermometer inserted in thickest part of breast registers 140 degrees, 75 to 90 minutes. Carefully remove chicken and pan from oven and increase oven temperature to 500 degrees.
  2. FOR THE GLAZE: While chicken cooks, stir cornstarch and water together in small bowl until no lumps remain; set aside. Bring remaining glaze ingredients to simmer in medium saucepan over medium-high heat. Cook, stirring occasionally, until reduced to ¾ cup, 6 to 8 minutes. Slowly whisk cornstarch mixture into glaze. Return to simmer and cook 1 minute. Remove pan from heat.
  3. When oven is heated to 500 degrees, place 1½ cups water in bottom of roasting pan and return to oven. Roast until entire chicken skin is browned and crisp and instant-read thermometer registers 160 degrees inserted in thickest part of breast and 175 degrees in thickest part of thigh, 24 to 30 minutes. Check chicken halfway through roasting; if top is becoming too dark, place 7-inch square piece of foil over neck and wingtips of chicken and continue to roast (if pan begins to smoke and sizzle, add additional ½ cup water to roasting pan).
  4. Brush chicken with ¼ cup glaze and continue to roast until browned and sticky, about 5 minutes. (If glaze has become stiff, return to low heat to soften.) Carefully remove chicken from oven, transfer chicken, still on can, to carving board and brush with another ¼ cup glaze. Let rest 20 minutes.
  5. While chicken rests, strain juices from pan through fine-mesh strainer into fat separator; allow liquid to settle 5 minutes. Whisk ½ cup juices into remaining ¼ cup glaze in saucepan and set over low heat. Using kitchen towel, carefully lift chicken off can and onto platter or cutting board. Carve chicken, adding any accumulated juices to sauce. Serve, passing sauce separately.
Every Wednesday, we would like to highlight one of our patrons. You are the folks who make Polyface succeed. You are the ones who vote with your food dollar for land healing, healthiness and educated food-buyers. To our every day heros - we thank you! Join in the fun! If you would like to participate, please leave a comment with your email address.
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