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Roasted Herb Chicken with Hot Citrus kale and spinach salad

Only 1  dish was dirtied in the execution  of this meal!  I forgot to take a picture. Oh well. Here’s how you do it

  • Preheat the oven to 250. Pretty low.
  • Put 4 quarter chicken pieces, bone in, on a rack suspended in a deep metal pan.
  • Using a pestle, grind up a buuunch of dried rosemary, half a teaspoon of mustard seeds, and a tablespoon of dried oregano (sage would have been better suited).  Rub herbs all over both sides of the chicken, then drizzle olive oil generously.
  • Chop 2 onions and half an apple and spread it out under the chicken. Add a few big clumps of coconut oil to the pan.
  • Put it in the preheated oven for at least 2 hours. Low and slow, baby.
  • The trick here is to baste the chicken religiously and thoroughly, like, every 10 minutes if you can
  • Watch that the bottom onion/apple doesn’t blacken! Remove it if you see it getting darker than brown.   Dump it on a big handful of spinach, waiting on a plate.
  • After 2 hours, remove the chicken from oven. Set aside the rack with chicken to rest.
  • In the hot pan, squeeze half a lemon. You can turn on a stovetop burner to keep the heat on it. Wilt and crisp a bunch of chopped kale in the hot pan.
  • Toss the hot oily kale with the spinach and crispy veg. Serve alongside chicken

Traditional braising recipe

This traditional braise is so simple and delicious, and with a little planning, takes very little effort. It’s fun to cook because you can get creative with the ingredients and flavours.  The resulting stew is always delicious hearty, nutritious, and plentiful.  With a big enough pot, a family could scoop out a bowlful from the fridge any time. I swear it tastes better the longer it sits!

Here’s how:

Chop the mirepoix (onions, celery, carrots). Sear the outside of the meat in hot butter -no blackening!DSCF1100


Set meat aside to rest. Fry mirepoix in leftover butter until lightly browned.DSCF1101

                                                                                                                                                                                                                                                     Add yummy stuff to the mirepoix. Whatever goes! Endless combinations!  Mix it all together in the pot.  DSCF1105

                                                                                                                                                                                                                                                     Place meat on top, including all it’s juices from the resting bowl.DSCF1106


Fill up with liquid to halfway up the meat. Bring to a simmer.DSCF1108


Turn down to med-low. Cover tightly and simmer for 6-7 hours either on the stovetop or in the oven. DSCF1109


Remove any strings. Roughly chop up the meat. Salt and pepper to taste.DSCF1111

Notes about this dish:
  • Source happy meat. Local, organic, grass-fed energy is better for everything, including flavour.  The savings balance out, especially because the low and slow cooking will tenderize any tough (cheaper) cut.
  • The meat can be salted generously for a minimum of 5 days, covered in the fridge. The longer it salts, the less salty the result!  Chemistry! (But salting is not necessary. In these photos, I’m braising an unsalted roast of venison, which means salt is added last. )
  • Always let meat stand to get room temperature before cooking.
  • If you’re using a cut with lots of fat, you won’t need as much butter as I started with here. (Deer is particularly lean)
  • Don’t pierce the meat! Use a pair of tongs to move the meat around.
  • Choose your flavour combinations out of whatever you have around the kitchen….consulting The Flavor Bible accordingly if you want. (In these photos, I used some leftover stewed tomatoes, thawed frozen  garden tomatoes, garlic, dried rosemary and oregano. A bay leaf.)
  • You can use literally any liquid! Wine, beer, water, tea, broth, etc. Pair the liquid with your flavours accordingly.  (I used vegetable broth and tomato juice from the thaw)
  • Add diced potatoes in the last 2 hours of cooking.
  • Try not to lift the lid too often throughout the cooking process, or you’ll lose precious moisture.

Here’s a nifty flavour combination chart if you don’t have The Flavor Bible

Crashed Potatoes

I’ve revised my original recipe for this new and improved ditty.DSCF9995

They are fine crispy potatoes that give a full french fry experience. Substitute butter with coconut oil or ghee. Adding chopped fresh herbs would be deadly too.

Crashed Potatoes

Steam a bunch of little potatoes. Let them dry [Do ahead any time. They can sit there all day]
Pre-heat broiler or toaster oven.
Grease up a big metal cookie sheet.
Smoosh each potato down on there with a fork.
In a small bowl, whisk together a heaping spoonful of butter and an egg white. Add in a table spoon of some yummy seasonings.
Whisk whisk whisk
Paint the smooshed potatoes with the egg wash, and generously salt.
Broil the hell out of them!
Flip and broil other side once crispy.
Break them up and serve with sour cream