Food Buzz

Because maybe you do care what I had for lunch...

Friday, August 10, 2007

Keeping it simple

Did I tell you I paid $18.00 for a chicken? It was a free-range bird from Hain Ranch (via Eating with the Seasons) and I'm fairly certain the price covers pre-slaughter counselling for the chickens. Dang, makes me miss the $7.00 Murray's chickens at the Park Slope Food Coop.

Well, what do you do with an 18-dollar chicken? You treat it real nice-like. You poach it with some friends, a bay leaf, some fresh herbs, part of an onion, part of a lemon, and some freshly-dug red potatoes. A little over an hour should do it if you keep the water at what the French call a whisper.

Skim off any foam that forms at the top. When the chicken is done, remove it to a plate and cover with a damp cloth. Put the potatoes in a bowl and sprinkle with kosher salt. (Shrouded in secrecy -- exciting!)

Then use the poaching liquid to cook some super-long romano beans until they're tender. Now you have some flavorful chicken stock to use another day.

I tried to make some lemon-garlic aolli, but for some reason I couldn't get it to thicken. Did I forget to make the usual offering to Demeter before I started? Or was it because I didn't have any regular mayonnaise to use as a starter? I served the foamy stuff anyway as a sauce.

Here is Jasper, pouting because I'm cooking instead of playing with him. Why does Mommy love cooking more than me?


Luisa Perkins said...

Oooh, did you get the liver with that chicken? There's nothing better than chopped liver made with free-range, well-counseled livers.

Liz said...

ugh i LOVE his hair! total rock star.

shaunamama said...

Yummy food pics. The recipes sound delish as always. Jasper is really growing up. He looks so much older in that photo. ~sigh~ how time flies.