Pick up your Meat Share: Archway Farm: Friday - Sunday, November 4th - 6th, 9a - 7p
Dear Shareholders:
Winter season is rapidly approaching. We are wrapping up poultry for the year with our last batch of turkeys next week, and have started moving pigs into winter housing. And we had the roofing for our equipment shed delivered today, so with any luck we’ll actually have that on before it snows.
We are busy planning for the upcoming holiday season with many smoked hams in the works, plus some other seasonal specials. Stay tuned for more next month.
We hope you enjoy,
Mark (for Wyatt, Maggie, Dima, Leo, & Alona)
Special Items in This Months Shares
(depending on size and meats you selected)
Whole Chicken: (Full and Basic shares)
Smoked Cheddar Bratwurst: A smoked bratwurst that includes pieces of Grafton Village cheddar. (Full & Basic shares)
Sheftalia: A lamb and pork sausage from Cyprus. Traditionally it is wrapped in caul fat, but practically speaking we can’t get caul fat back, so we have it in regular links (Full shares that include lamb)
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