Saturday, June 5, 2010

What's for Dinner? Honey Mustard Chicken w/ Juices, Lentil Pilaf, Baked Onions, Wilted Dandelion/Spinach Salad with Roasted Garlic Vinaigrette,

7lb chicken bought from my chicken man at the market. I find that good quality, free-run organic chickens taste considerably more 'chicken-y' then a generic store bough roast. Years back, chickens were classified as Roasters, Capons, Boilers, Fryers or Hens. It let consumer know what size, what gender, and how to cook it. Today the grocery-store rarely labels their birds minus the price tag and brand name, so... you know you find a good vendor when he asks you which of the 5 sizes you want. Naturally, I brought home a roaster (the biggest) to be done up with my favourite market buckwheat-honey and grainy French mustard. After two hours in the oven and the chicken tented, I pulled out the baked onions (each a little bigger than a golf ball - bought from the Mennonites) and reduced the juices with a little flour.

The lentil pilaf was made from dried lentils I bought up at my grandparent's cottage. They are from a wonderful company called GrassRoots which grow or import all their organic ingredients. They carry grains, muselies, flours, pastas nuts, meats and eggs that are of superior quality and hard to find anywhere else: Spelt, wheatberries, kamut, millet, red quinoa, amaranth, rye flour, etc.
I did them up with some sun dried tomatoes for chewy sweetness, and a bay leaf and seasonings. Lentils topped with a slice of homemade farmers cheese. Made by splitting boiling milk into curds and whey using lemon juice and vinegar and strained in cheesecloth. A tangy accompaniment!

Salad made of dandelion greens that were sauteed and mixed with fresh spinach. All tossed with a roasted garlic vinaigrette. (Garlic head cooked in oven for an hour then squeezed out). Garnished with a toasted medley of nuts.
* Pictures of my lovely bird before roasting, the marinade and the finished product

Next post will feature the dessert.

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