Week eleven, August 25, 2011
The Pick-up location for this examiner is 135 Poor Farm Road in Colchester, Thursdays between 3:30 – 6:30 pm. Paul Mazza’s also has pick-up location Tuesdays and Wednesdays at 182 River Road in Essex.
Georgia Lavigne, Paul Mazza’s CSA Coordinator, has posted the CSA newsletter on http://paulmazzas.com . There are also, recipes, photos, produce availability, newsletter archives from last year to current, as well as other helpful information.
This week’s CSA* includes potatoes, cucumbers, eggplant, carrots, grape tomatoes, mint, lettuce, young chicken, ground turkey, drumsticks and Paul’s own peaches.
This recipe is a combination of Tyler Florence’s Ultimate Roast Chicken from the English countryside and my fondness for Moroccan flavors.
This examiner has recently been exploring “Arabesque, a Taste of Morocco, Turkey and Lebanon” recipes and ingredients. Though, it may not be typical, the two styles marry well.
Roast Chicken a’ la Casablanca:
1 2-3 lb. young chicken, Misty Knoll Farms poultry share*
Aromatics to stuff the chicken cavity:
½ a lemon
1 sprig of mint*
3 cloves garlic
1 teaspoon or ¼ of a stick cinnamon
½ Vidalia onion
¼ apple, cut in wedges
Thyme, salt & pepper to taste
Outside the bird:
Vermont Smoke and Cure bacon
Extra virgin olive oil
3-4 white potatoes*, quartered
2-3 Carrots*, quartered
½ Onion, wedges
¾ Shelburne Orchard apple, wedges
Preheat oven to 375’F. Take the young chicken out of the wrapper, remove giblets from cavity and discard or save for later use.
Rinse briefly with cold water. Pat dry with a paper towel and sprinkle inside and out with salt and black pepper. Place in a roasting pan, line with foil for easier clean-up.
Sprinkle thyme inside bird and add aromatics. Truss drumsticks together and fold wing tip underneath the bird. In a pinch, use dental floss instead of twine to truss.
Cover chicken breast with bacon strips, and entire chicken with extra virgin olive oil, thyme, salt and pepper.
Place potatoes, carrots, onions and apples around bird in pan. Drizzle with the evoo, thyme, salt & pepper.
Put chicken and vegetables in the oven. Roast for 25 minutes per pound. Baste with drippings every 20 minutes or so.
Chicken will be done when juices run clear when cutting between thigh and drumstick.
Remove from oven, cover with aluminum foil and let rest for 15 minutes, at least before carving.
Served with eggplant*, zucchini and tomato* bake. Please see part 2 of this joltleft.com article in the near future.
Easily serves 4.
A new take on a classic comfort food. Enjoy!
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