You Can't Rush a Chicken ...what I learned this week

This Week I found out you can’t rush a chicken…even an experienced cook has her bloopers.  Thanks to my farm fresh veggies the meal was not a total disaster.

Once or twice a month I love to pick up a whole organic chicken (brined if I can find one) and slow roast it for a Sunday dinner and leftovers for a few days.  My foolproof recipe is to snip herbs from my garden (whatever suits my fancy that week…such as rosemary and oregano and maybe even some lemon verbena) and stuff it inside the cavity of the bird. I tie the tip of the drumsticks together with string and sometimes even tie the wings into the body and lay the chicken on a bed of chopped onions in a shallow roasting pan large enough that the chicken fits completely inside. Season with pepper (and salt if it is not brined) and squeeze one-half lemon and a light drizzle of olive oil over the top of the chicken.  Bake in pre-heated 350 degree oven for 45 minutes, squeeze the other half of the lemon over the top and bake 45 minutes more till golden brown. Let rest 15 minutes before carving.  It is usually perfect and still juicy.

Yesterday I rushed the process – 375 for one hour and 15 minutes and then put in the refrigerator and added 30 more minutes later because it was not done…. The chicken was chewy and tough. I was so disappointed. I couldn’t even give it to my dog because she is allergic to chicken.

My dog Roxy...she is prettier than the chicken 

Luckily my vegetables turned out gorgeous and delicious.  I had green beans, broccoli, carrots, baby summer squash (round zucchini and yellow patty pan) and a few stalks of skinny asparagus left from last week's trip to the farmer's market that I did not want to go to waste.  Here they are (the chopsticks are for practice….when it comes to hitting a golf ball and eating with chopsticks I am a perennial beginner….always in need of more practice)…Recipe follows.

Yummy Summer Mixed Veggies

2 carrots – thinly sliced

Handful asparagus – chopped in 1 or 2 inch pieces

Broccoli broken into florets and then sliced in 1 inch pieces

Green beans chopped in 1 or 2 inch pieces

Summer squash cut into 1 or 2 inch cubes

Dill seed (about 1 -2 teaspoons)

Coarse sea salt and pepper

1 cube vegetarian bouillon (I use “Not Chick’n” from the health food store)

½ cup water

In a 10 or 12-inch sauté pan put a generous tablespoon or more of olive oil and gently heat while cleaning and chopping the vegetables.

Chop all vegetables and put in a large colander to wash them off. When oil is heated put veggies in pan and add water; turn to medium high heat. when water starts to boil add dill seed and crumble bouillon cube over the top and stir to mix it in. Cover pan for about 5-8 minutes or until the vegetables are bright colored and still crisp. Uncover and turn off heat. Give a stir. 

Eat as a side dish or over your favorite pasta or rice.

Note: If you are not a fan of dill you can use cumin seed or any of your favorite herbs.

Until next time… may you find enjoyment in food and nature,

Marla