Hello, CSA Members,
We'll be harvesting chickens again this Friday, August 5. You will each get your final two chickens for the season-- yum, yum!
Please let me know if you're able to come Friday, starting anytime after noon through the weekend to pick up your chickens fresh-- otherwise, I will store them in the freezer for you to pick up with your regular share next week.
A recipe idea from our farm potluck... Herb Brined Chicken
Defrost chicken in fridge.
Feather with scissors and combine generous handfuls of:
fresh thyme
fresh sage
fresh savory
add:
1 chopped cayenne pepper
2-3 cloves chopped garlicn or shallots
3 tablespooons olive oil
3 tablespoons coarse salt
8 grinds of pepper
2 tablespoons maple syrup
1/3 cup dry red wine
Stir to combine and then mortar and pestle to form a paste. Make small cuts to pierce the skin of the bird, and gently separate the skin from the meat. Smash herb paste under skin, distributing well. Cover tightly and let sit overnight.
Grill chicken at 350 for approximately 50 minutes, or until done. YUM!
We're doing half a chicken on the grill tomorrow night, so I'll get it in this marinade this evening. Koala thanks you.
ReplyDeleteYUM! Hope it turns out well!
ReplyDelete