Going to a Labor Day barbecue? This is the perfect idea for a simple and lovely gift for the hosts. Parsley, sage, rosemary, and thyme…
So we end up with a whole chicken a lot more often than I have menus that would, er, require a whole chicken. And while I once helped slaughter chickens on a real farm in South Dakota (which is a story for another day), I don’t myself feeling like hacking away until it ends up in pieces, most days.
So I’ve played around a little bit with James McNair’s roast chicken recipe, which is the best one I’ve found. Below is an adaptation with some variations on a theme. No matter how you cut it, lemon, garlic, butter and herbs slathered all over a hunk of chicken is really a no-miss proposition.
Whole chicken (we like organic, pasture-raised; here’s why)
Fresh herbs: basil, oregano, thyme, rosemary, tarragon or whatever compatible mix you have, chopped finely
3 Tbls (grass-fed organic) butter
3 cloves (organic) garlic, chopped fine
1 lemon (organic is best, since you will stick the whole thing in the chicken); halved, juiced and partially zested
Salt and pepper
3 cups (organic) chicken stock or water
3 good-sized (organic) potatoes, cubed
2-3 (organic) carrots, sliced in rounds
Preheat the oven to 375 degrees.
Mix the garlic, zest, salt, lemon juice, pepper and herbs into the butter and put the chicken in a roasting pan.
1) Get all up in it by following Mr. McNair’s directions to carefully use your fingers to slip the buttery mixture between the skin and meat of the chicken. This is wonderful when you have the time and inclination to bother, as it seals in the flavors. But it is time-consuming and brings you into very close and messy contact with the bird.
2) Take the easy road by melting the butter mixture a bit in the microwave and pour over the chicken, spreading it around a bit. I’ll admit this is what I do most days and it turns out pretty tasty.
Lower the heat to 350 degrees and cook for an additional hour and a half, or until done. Mr. McNair roasts it uncovered, basting every 15 minutes. As I always want to hang out with Maya instead of basting something, I cover it instead and just leave it more or less undisturbed until done. (If you do leave it uncovered, be sure the potatoes and carrots are submerged in liquid or they will dry out.)
Let it rest for ten minutes or so after removing from the oven. Enjoy with brown rice if you wish.
It’s summer, and the real question most evenings is what easy, healthy meal I can throw together right after work that we can pack up for a short evening excursion to the pool.
These simple, Omega-3 rich salmon burgers certainly fit the bill. They take only 5 minutes to mix and another 10 at most to cook, and can be packed up on top of some fresh spinach and diced tomatoes and eaten with a fork, or thrown unceremoniously into a sliced wholegrain bun with a smear of mayo or tartar sauce.
I do pan-fry them, because they would be a little delicate to grill unless you used a (stainless steel) grill pan. Once they cook a little, they tend to hold together decently well.
As a bonus, Maya loves these, and it’s not easy to get a toddler to eat fish!
2 (organic, pastured) eggs
1 Tbl (organic) dijon mustard
6 Tbls (organic) Panko bread crumbs (these do exist; I found them in the organic specialty section at Whole Foods)
1 (organic) orange, sliced in half and one-half juiced
2 Tbls chopped fresh (organic) basil
Salt and pepper to taste
Balsamic vinegar for finishing
Empty the can of salmon into a bowl and pick out the small bones. Add mustard, basil, orange juice, bread crumbs, and salt and pepper. Let the mixture sit while you warm the pan with a generous amount of olive oil.
Form into patties and fry in the oil, turning infrequently. Makes about 8 patties.
Serve over bed of greens, such as fresh spinach, topped with a squeeze of the other side of the orange, and a dribble of balsamic vinegar, with a side of (organic) tartar sauce, or on a bun.