Our first chicken dinner from the land! | Families
It was an historic meal for us this weekend! We had our first chicken dinner with a meat bird that we raised on our land! For me this was the culmination of a LOT of research and work. We decided to start small and slaughter a few birds on Saturday. Of course I will spare you the gory details. It's not fun to kill anything really but it is a necessary part of eating and I was prepared to do it before I ever got started with this idea. So the processing of the birds went well and we are glad we started with just a few since we learned a LOT and now feel confident about the larger slaughter that's coming. I roasted the bird and it was DELICIOUS! We all enjoyed it! It's is also a satisfying feeling to be able to provide for my family in such a direct and tangible way.
I couldn't resist sharing how I cooked the bird so here is my own recipe.
NATE'S ROASTED CHICKEN WITH GRAVY!
One 3-4 pound Broiler-Fryer Chicken (preferably a "fresh" chicken and not a "roaster" that contains added water.)
1 Small onion diced coarsely
1 garlic clove sliced in half
2 Tablespoons butter
2/3 Cup White wine
Salt to taste
Gravy - 2 Tablespoons Flour, 3/4 cup HOT Chicken Stock, juices from pan with some of the fat removed in a gravy separator
Set your oven to 400 degrees. Put the chicken into an 8 inch cast iron skillet. Skater the onion and garlic around the chicken. Melt the butter and brush the chicken all over. Salt the bird lightly. Pour 1/3 of a cup of wine around the bird. Place in the oven and immediately turn down the head to 350. Roast for 20-25 min per pound. Baste every ten minutes with pan juices. You will really need a pastry brush to do that well. A basting bulb didn't work since there really was not a LOT of liquid and that's OK. When the wine appears to have evaporated, about halfway through the cooking, add the other 1/3 cup of wine to the pan. Test the thigh's temperature with an instant read thermometer or use a meat thermometer to see if it's done. The thigh should read 180 degrees. Take the bird out of the oven and move it to a platter to rest for 10 min.
Make the gravy. Pour off the liquid in the skillet into a gravy separator. Wait a few min. Add this liquid back to the cast iron skillet taking care that the the juices from the bottom of the separator PLUS about 2 tablespoons of fat make it back to the skillet. Add the flour to the skillet and turn the heat on medium. With a whisk, blend the flour, juices and fat. Cook for about a minute. Add the hot stock all at once and stir vigorously till smooth. Check under the bird for any juices that have drained out. Hold the chicken onto the platter and tip all these good juices into the gravy! Stir til smooth, taste and correct for salt. Then pour gravy into a serving bowl. Carve bird and serve with gravy!