Pick up your Meat Share:
Friday (1/3), 9a-5p, full service
Saturday (1/4) and later, 9a-7p, self service
Dear Shareholders:
Hopefully everyone had a nice holiday break. We made it up to my parents house in Maine and visited with some of our future beef animals while we were there. We are scheduled to cut a lot of pork this month, and are busy planning for this coming year, including hopefully moving our retail store into it’s new location.
Please remember to bring back any insulated orange bags you have from prior meat shares, so we can re-use them.
Mark (for Wyatt, Maggie, Dima, Leo, & Alona)
Special Items in This Months Shares
(depending on size and meats you selected)
Whole Chicken: We ended up with only a limited amount of whole chickens this year from Dreamers’ Farm. Small shares with chicken are getting leg quarters.
Hot Italian Sausage: My favorite sausage, with whole coriander and fennel seeds and moderate spiciness (for those who like spice).
Beef Short Ribs: a winter slow cooking favorite.
Recipe of the Month
No-Fail Roast Chicken With Lemon and Garlic
This roast chicken recipe is proof that there’s really nothing simpler, more delicious, or more comforting than a beautifully browned roast bird surrounded by a puddle of buttery, garlicky pan juices.
from Bon Appetit
Ingredients
- 1 lemon
- 1 head of garlic
- ¼ cup (½ stick) unsalted butter or extra-virgin olive oil
- 1 3½–4 lb. whole chicken
- Kosher salt
- Freshly ground black pepper
Steps to Make It
- Arrange a rack in the center of your oven, and preheat to 425°. Cut lemon in half crosswise and remove any visible seeds.
- Cut head of garlic in half crosswise. (If it falls apart a bit, don’t sweat it.)
- Melt butter in a small saucepan or microwave in a small bowl.
- Season every surface of chicken, including skin along backbone, inside cavity, under wings, and inside part of the leg you just exposed, with lots of salt and pepper.
- Transfer chicken breast side up to a large oven-safe skillet. Arrange lemon and garlic cut sides down in skillet around chicken.
- Drizzle chicken all over with melted butter and transfer to oven.
- Roast until chicken is nicely browned and cooked through, checking for doneness after 45 minutes. To check, carefully remove skillet from oven (the handle is hot!), poke a knife into leg joints, and pierce the meat. If juices run clear, the chicken is done. If you see a rosy pink color, it needs more time. Continue to roast, checking every 5 minutes, until juices run clear. (If you’re not sure, you can also use the knife to lightly shred some of the meat along the thigh bone—the meat should look opaque and the fibers should separate easily.)
- Let chicken rest in skillet at least 15 minutes before carving
Season every surface of chicken, including skin along backbone, inside cavity, under wings, and inside part of the leg you just exposed, with lots of salt and pepper.