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All posts in June 21st, 2013

Another Deborah original recipe for your enjoyment. Remember, as with most of my recipes, all measurements are approximate and to your own personal taste.  I did not measure anything as I went–I’m telling you approximately what I used as I eyeballed it!  Enjoy your time in the kitchen, and everywhere else!

PLUM2G

Our little chicken, served with tabouli, hummus, tzatziki, and bread for dipping. I don’t know what kind of bread it is. I made it up. If asked, I’ll post the super-simple instructions.

 

I started with a little 3.75# spring chicken that I got from Working-H Farms at the Morgantown Farmer’s Market.

I washed it, salted it inside and out using Celtic Sea Salt and let it sit in the fridge uncovered for a few hours to dry out. While it was chilling, I mixed up:

  • 3 T butter
  • 2 T minced garlic
  • 1 t oregano
  • freshly squeezed lemon juice from 3 lemons

Helpful hint: whisk in the lemon juice little by little so you don’t have a ball of butter flying around your bowl!Ask me how I know … anyway, after I had it all emulsified, I spread that on a small plate and refrigerated, then after it had solidified, I stuffed pieces of it under the skin all over the chicken.

Onto the rotisserie with the little guy! Of course, most of the self-baster dripped out pretty fast, but it still worked. To the remaining butter/lemon mixture, I added:

  • the juice of one more lemon
  • 1/2 t salt
  • 1/4 t pepper

I warmed it over low heat to just melted and used that to baste Mr. Chicken a few times after the first hour of his rotisserie journey just for the heck of it. Result? Just enough flavor to enhance, not overpower, that fresh young chicken flavor. Score! 🙂 If you try it, let me know how it worked for you!

Well, I’ve got some yogurt going–my second batch ever!  I bought some yogurt that I like at the Mountain People’s Co-op, and a quart of grass-fed milk, two weeks ago.  I made my first batch of yogurt soon after and it turned out very nice!  We haven’t been eating it much for some reason.  Usually in the summer I make smoothies pretty much every day but I’ve been slacking off.  I’ll be making tzatziki today so using some of what’s left, and I DO want to make smoothies, so I got another quart of that good milk last Saturday, and it’s becoming yogurt today.

Yogurt is easy!  Heat the milk to 190f, cool to 105f, pour a little of it into a few spoonfuls of yogurt in a little bowl, whisk it together, whisk it back into the milk, pour it into jars.  For the culturing time, I lay 2 bath towels crosswise on my oven’s shelf, place my roasting pan mostly filled with very warm water on top of that, place my jars in the water, and wrap in the towels.  Leave it there for several hours.  I’ll be checking it at around 6 hours, I think.  And I wound up leaving it a bit longer.  Ya never know for sure!  I’ve read that it’s 4-12 hours.  I guess it depends on the culture and on the temperature.