chicken

Slow-Poached Chicken with Sliced Tomatoes, Yogurt & Lemon Verbena
FarmPlate Aug 26, 2010 Chicken 0 comments
from Chef Jason Lawless, The Woodstock Inn, Woodstock, VT 2 tablespoons butter Four 10-ounce organic Misty Knoll chicken breasts About 1 quart plain yogurt One 2-inch piece fresh ginger, peeled and thinly sliced from Chef Jason Lawless, The Woodstock Inn, Woodstock, VT 2 tablespoons butter Four 10-ounce organic Misty Knoll chicken breasts About 1 quart plain yogurt One 2-inch piece fresh ginger, peeled and thinly sliced 2 stalks fresh lemongrass, tough outer leaves removed and cut into 1-inch pieces 1 bunch fresh lemon verbena, finely chopped 2 medium heirloom tomatoes, sliced 1/4-inch thick ¼ cup pure Vermont maple syrup (try syrup from Kedron Sugarmakers) Chopped fresh basil leaves for...
Picnic Sliders
FarmPlate May 26, 2010 Chicken 0 comments
English has got to be a tough language for the non-native speaker. Take the word "slider" for instance. It can mean a runner rounding third determined to break the tie. An Olympic slider rides a skeleton down a mountain. The Slider is an almost-forgotten T Rex album. In the past five years, a new slider has joined the etymological mash-up. Sliders are turning up on restaurant menus all over the place. They're two- or three-bite burgers than pack some serious flavor heat. Sirloin sliders are probably the most common, but pork, lamb and even chicken sliders show up fairly frequently. We like sliders because they give you lots of room for creativity. You can tuck a surprise bit of cheese into...
Mancha Mantel de Cerdo y de Pollo
FarmPlate May 05, 2010 Chicken 0 comments
(Tablecloth Stainer Stew with Pork and Chicken) This recipe is a fusion of two recipes from two different Mexican cookbooks, Elisabeth Lambert Ortiz's The Complete Book of Mexican Cooking (Ballantine Books, 1985) and Roger Hicks's Mexican Cooking (Quintet Publishing, 1995), as prepared by two Vermont cooks, Maple Corner's Marialisa Calta and Charlotte's Susan Stuck. Both cooks have stained tablecloths and happy guests to show for it. Adding the pomegranate molasses at the end of cooking was Susan's idea. It's hardly authentic, but its sweet-tartness has a way of waking up the flavors of the chiles, fruit and meat. 8 ancho and/or pasilla chiles One 2-pound boneless Luna Bleu Farm or other...
Cinco de Mayo!
FarmPlate May 05, 2010 Chicken 0 comments
Cinco de Mayo isn't exactly Mexico's independence day--that's on September 16. In Mexico, the 5th of May is merely a regional observance honoring the Battle of Puebla. But in the U.S., Cinco de Mayo has grown into a nationwide celebration of Mexican culture, food and drink. Which is reason enough for us to cook up a fragrant, chile-loaded mancha mantel stew tonight. The name means "tablecloth stainer" so don't pull out your best table linens. Just make sure you have plenty of paper napkins and cold Mexican beer on hand to really enjoy this dish. Luckily for us Northerners, the rich warmth of many Mexican caldillos, tingas, moles, adobos and other traditional meat dishes comes from dried red...
Cavendish Quail Rock the Casbah
FarmPlate Apr 14, 2010 Chicken 0 comments
Some brothers raise Cain. The Thompson brothers raise birds. Bill and Rick Thompson have been fascinated with raising poultry since boyhood when Bill kept chickens, pigeons and pheasants behind their suburban New Jersey home. Their shared poultry passion developed over the years into Cavendish Game Birds. The Springfield, Vermont, enterprise has been supplying the best restaurant chefs and the savviest home cooks with quail and pheasant since 1988. The Thompsons opened a new processing facility in 2005 that follows an approved HACCP plan. The on-site processing reduces stress on the birds, resulting in a flavorful, tender product. No automation, with the exception of feather removal, is...
Hen of the Wood's New Private Label Wine
FarmPlate Apr 09, 2010 Chicken 0 comments
Waterbury, Vermont's Hen of the Wood restaurant is busy making room in its wine cellar for the delivery of some out-of-the-ordinary Oregon wines. Anne Amie Vineyards, the Willamette Valley winery best known for its world-class Pinot Noirs, has collaborated with the restaurant to release two private label bottlings of its Pinot Noir red and Müller-Thurgau white. (Shred heads and wine lovers alike will appreciate the new Anne Amie/Hen of the Wood release. Stowe's Lance [caption id="attachment_3278" align="alignleft" width="231" caption="Wine Label Designed by Lance Violette"][/caption] Violette, best known for his graphic work on Shaun White's most recent medal-winning snowboard, designed the...
Simple Roast Chicken & Variations
FarmPlate Mar 24, 2010 Chicken 0 comments
from the FarmPlate Kitchen One 4-pound whole chicken 2 tablespoons butter, softened 1 tablespoon minced fresh herbs (parsley, thyme, chives and/or tarragon) Salt and freshly ground black pepper Olive oil for brushing 1 cup water or hard cider such as Woodchuck draft cider Preheat the oven to 375ºF. Pat the chicken dry with paper towels. Mix together the butter, herbs, ¼ teaspoon of salt and a generous grinding of pepper. Gently work the herb butter under the skin on both sides of the chicken breastbone. Brush a V-rack with oil and set in a roasting pan. Set the chicken on the rack and brush with olive oil. Pour the water or cider into the roasting pan. Roast the chicken for 40 minutes....
Roast Chicken, Five Ways
FarmPlate Mar 24, 2010 Chicken 0 comments
There are many good reasons to live--and dine--in Vermont. Breathtaking vistas, strong communities, world-class cheeses, the best apples, superb craft beers and chickens that taste like chicken. The flavor difference between a naturally raised chicken and a factory-farm bird is unmistakable. One has flavor, the other does not. Even novice cooks can master a perfectly roasted chicken with ease. The first step is to buy a flavorful local bird. Try Hardwick's Buffalo Mountain Co-op for quality, Vermont-raised poultry. You can also buy frozen chickens at many farmers' markets: Check out winter, now spring, markets in Middlebury and Rutland this weekend. While you're at it, look for organic...