Roast chicken

My family gets a chicken delivered to our doorstep every week along with fresh raw milk when Karen stops off on her central Kitsap run. Local chicken is fantastically good, and it’s wonderful roasted with just a little salt on the skin. We’re experimenting with spices too! Preparing the chicken Karen mentioned that she’s been leaving her freshly slaughtered chickens in the refrigerator for a couple of days to let them relax. When I get a chance I follow Alice Walters’ advice and take the chicken out of the refrigerator for an hour or so before I bake it to bring it closer to room temperature. Seasoning the chicken Here are some ideas. Herbs de Poulet from Two Snooty Chefs . This bright mix rubs right on the skin (or on top of olive oil if you want), smells fantastic while cooking, and tastes wonderful while eating. The self-described snooty … Continue reading

Cock-a-leekie Soup

One of the greens I picked up on Saturday at the Poulsbo Farmer’s Market was a bunch of new leeks. I had a chicken carcass and some leftover thighs, so naturally I thought of making the soup with that wonderful name, cock-a-leekie. Normally I would start this soup out by sauteeing carrots and celery and the leeks. As I was pressed for time I just simmered the carcass in a pot of water for an hour, removed the carcass, and added the rest of the ingredients. This is a simple peasant dish with many variants – it’s not meant to be elegant, it’s mean to use up the bits you have around the kitchen. Many recipes I’ve seen call for rice, I had egg noodles so I used those. Cock-a-leekie Soup 1 bunch leeks 2 cups chicken stock 1 cup chicken pieces salt to taste approx. 6 ozs. egg noodles … Continue reading

Chicken pot pie

Silver City Brewery serves a pretty good pot pie which makes a warming winter dinner. I tried my hand at it this week: Before cooking: Thaw 1 sheet of puff pastry. (When I am not pressed for time I’ll make my own pastry dough, until then this gets it done.) Preheat oven to 450. Prep: One small onion, diced – whatever kind you have, I used a red one. Carrots and celery, diced – I used a quart size bag I froze from Lazy J celery and Pheasant Fields Farms carrots. Potato – 1 medium, diced. This is a good moment for a Yukon Gold. Chicken – say 1/2 breast and one thigh, diced. I had this leftover from a baked chicken. 1 pint chicken stock – thaw (I used the microwave). Grate cheese – whatever little end of cheese is hanging around in your drawer. I used a bit … Continue reading