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From the monthly archives: July 2014

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Weeknight Bird is Guests-Worthy


On Saturday Mark & I took the children for a spontaneous “night out on the town.”  We ended up at a joint called Barnes & Noble.  The diversion was for all of  us to fan out and select books on topics we were interested in studying.  Then we would meet back at the store lounge and spend the evening reading together or at least getting overviews of stuff we may like to put on our “to read” lists.  Well we all ended up in the farming section of the store where Bowen found some provocative pig books, Ellis found berry books galore, Mark found new releases on the evolution of the American food industry, and I found a few unfamiliar farm biographies, my favorite genre over the last few years.  David couldn’t find a thing on sheep so I took him over to the magazine section hoping there would be a title like “Mutton New” or something like that.  But the magazine that winked at me was “Cook’s Illustrated.”  Because, guess what?  This season’s special issue is called, “All-Time Best Chicken Recipies.”  It features at least 46 different recipes that have been tried in kitchens across America.  That every recipe has been tested and retested for success in the average stripped-down kitchen set-up is good for me as I have never been one to luxuriate in fancy kitchen provisions.  You should have seen my kitchen cubicle in China.  How about the yak dung burning stove that had to be used for cooking whenever the power went out (which was a regular occurance)?   But I digress as the point of this blog is to share my first personally tested recipe from this impressive collection.  So here you go:

 

It’s called, “French Chicken in a Pot” (Cooks Illustrated, 2014) and it was SO EASY and SO DELICIOUS!  Chances are you already have every single ingredient to prepare this weeknight or having-guests dinner (that is, if you have already stocked up on NOMAD Pastured Poultry).

“Use a Dutch oven that holds 6 quarts or more for this recipe; the pot should have a tight-fitting lid. . ."

1         whole chicken, giblets discarded (the bird we sell at NOMAD is perfect)

2         teaspoons kosher salt

¼        teaspoon pepper

1         tablespoon olive oil

1         small onion, chopped

1         small celery rib, chopped (I skipped this)

6         garlic cloves, peeled

1      bay leaf

1      spring fresh rosemary (clip from our herbs at NOMAD Farms if you like)

½-1 teaspoon lemon juice

1.  Adjust oven rack to lowest position and heat oven to 250 degrees. Pat chicken dry with paper towels, tuck wings behind back (NOMAD chickens are already perfectly positioned), and sprinkle with salt and pepper.  Heat oil in Dutch oven over medium heat until just smoking.  Add chicken, breast side down, and scatter onion, celery, garlic, bay leaf, and rosemary, if using, around chicken.  Cook until breast is lightly browned, about 5 minutes.  Using wooden spoon inserted into cavity of chicken, flip chicken breast side up and cook until chicken and vegetables are well browned, 6 to 8 minutes.

2.  Off heat, place large sheet of aluminum foil over pot and cover tightly with lid.  Transfer pot to oven and cook chicken . . . 1 hour 20 minutes to 1 hour 50 minutes.

3.  Transfer chicken to carving board, tent loosely with foil, and let rest for 20 minutes.  Meanwhile, strain chicken juices from pot through fine-mesh strainer . . . discard solids.  Let juices settle for 5 minutes, then pour into small saucepan and set over low heat.  Carve chicken, adding any accumulated juices to saucepan.  Season jus with lemon juice to taste.  Serve chicken, passing jus separately. 

We just finished this meal and it was splendid.  Take it from a provincial girl (when it comes to cooking, that is) – you can’t mess this one up!

 


Comments

  1. Re: An Eye-Opening Comparison

    good post

    -- replica Cartier watches

  2. Re: NOMAD Farms Chicken has a New Look

    "Pastured Poultry" I love it! Continued best wishes to you guys.

    -- DC

  3. Re: An Eye-Opening Comparison

    Wow thank you for sharing this comparison. Very eye opening and disturbing!!!!!!!

    -- Tina

  4. Re: Why Does NOMAD Charge $18 per Chicken?

    Great article, Dana! You really broke things down well!

    -- Denys

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