An organic free range tiny 3 lb chicken. Zucchini and summer squash from a local farmer and friend, Green Eagle Farms. Tiny red skin potatoes from the Lansing City Market. Aw yeah.
Boiled the potatoes for 30 mins, drain water, add Greek yogurt and smash.
Slip your hand between the skin and meat of the chicken. Make space. Get in there. Don't hurt the skin! Melt butter and fresh parsley. Stuff it between skin and meat. Add some lemon basil, thyme and a few smashed cloves of garlic. Do the same with the cavity. Tie it up with kitchen twine. Cook, breast side up, 45 mins at 350 F. Raise temp to 425 and cook 20-30 mins more, until the juices flood out and run clear. Use juices + vermouth + flour to make gravy!
Meanwhile, cut up and sauté veggies. I added some leftover corn. Succotash! Lightly season with salt, paprika, garlic and onion powder.
Drool. Serve. Savor each bite of local summer farm goodness. Give the cat a chicken scrap when he asks nicely. Make stock out of the little chicken. Breathe in, breathe out, enjoy.
Any fall recipes?
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