Tastes like chicken, only chicken-ier

I love recipes. It may be kind of hard to tell sometimes, because I’m so loose with them. Changing them around, adapting, adjusting, and otherwise abusing the original intent. But I really do love them. I just rarely accept them for what they are.

So you might think that the fact that this recipe was made exactly the way it was written is pretty amazing. But actually, it’s not. ‘Cause Nick did all the assembly. I only applied the heat.

This wonderful chicken recipe was sent to me by Debbie, one of our customers. We’d asked her to write a testimonial about our chicken for our website, and not only did she say amazing, heartwarming, this-is-the-reason-we-do-this things, but she also sent along a delicious recipe for Garlic Lemon Chicken.

First, here’s me immodestly telling you what she said:

I thought I would never again enjoy the wonderful flavors of chicken that I recalled from my childhood. Thank goodness I was wrong. The flavor and quality I get from your chickens, not to mention the superior nutritional value from the way they are fed and raised, is second to none. I had been concerned about my family’s health when having to settle for so much of the food found in the stores nowadays. As a result I have searched a long time, locally and online, to find this kind of quality and consider you a real treasure. To be able to find sources of food that I know will contribute to the good health of my family is invaluable. Thank you and your family for providing mine with a choice!

And now, here’s Debbie’s amazing, deceptively simple roasted chicken recipe. Of course, I’ll only guarantee it’s the best chicken you’ve ever had if you make it with one of our chickens!

Enjoy…

Garlic Lemon Chicken

Take one whole Pastured Sensations chicken. You can cut the chicken into pieces or just cut it down the center into two halves that lay flat. Poke holes in the chicken with a fork. Mix together:

1/4 c Olive, Grapeseed or Coconut oil, or just a little more if you feel it is necessary
2 large lemons, zested & juiced
8 cloves garlic, crushed (or 1 T crushed garlic from the jar)
2 T Tamari sauce (or soy sauce), low sodium is fine
1 – 1/2 t kosher or sea salt
1/2 t pepper, fresh ground
Sprig of thyme (optional)

Rub some of mixture onto chicken. Place in large bag and add any remaining marinade. Allow to sit for 1 hour or overnight.

Preheat oven to 350. Brown chicken in pan on top of stove using a small amount of oil. Place chicken in baking dish (I just used a stainless steel pan to brown the chicken then put it straight into the oven.) Pour remaining marinade over chicken. Bake about 1 hour or until done.

Remove chicken from pan. Place pan on stove top, boil to reduce sauce by half. Season to taste with salt and pepper. With sauce boiling, quickly whisk in 1 T cold butter. Serve pan sauce on the side.

Oh…and when you put the pan on top of the stove after you take it straight from the oven, don’t forget the handle is VERY hot.

And if you do forget the handle’s hot, just make sure you have an aloe vera plant growing in the window to soothe your burn.

Trust me on this.

Garlicy Scampi Chicken

If I was ever going to write an ode, I think it would be an ode to garlic.

Garlic, dear garlic, how do I love thee?
Let me count the ways…

But don’t worry…I wrote one good poem back in sixth grade. It was a Haiku. It was really good and I don’t think I can top it. So I’m not going to try.

Ever.

So, instead of writing a poem proclaiming my love to this sharply frangranced, near perfect food from the gods, I’ll just give you a terrific recipe instead.

It’s for chicken scampi, and its a great thing to do with leftover roasted chicken. If you like shrimp scampi, you’re gonna love this.

Chicken Scampi

4 chicken breasts, cooked & shredded

4 T butter (c’mon, keep breathing. Use 1/2 olive oil if it’ll make you feel better.)

2 cloves garlic

1 bunch green onions, chopped

1 T fresh basil, chopped (or 1 tsp dried basil)

1 T fresh oregano, chopped (or 1 tsp dried oregano)

1/2 tsp salt

1/2 tsp black pepper

1/4 c lemon juice

1/2 c dry white wine

1/4 c heavy whipping cream

1/4 c fresh parsley, chopped

1 pound penne pasta, cooked

In a large pan, melt butter. Saute garlic and onions 2-3 minutes. Add shredded chicken and saute 2-3 minutes. Season with salt & pepper. (Add the basil & oregano here if you’re using dried. For fresh herbs, add after you’ve reduced the liquid in the next step.)

Deglaze the pan with lemon juice and white wine. Continue cooking until liquid is reduced by half. Add basil, oregano and cream.

Cook until heated through.

Garnish with parsley and serve with pasta.

Serves 4 -6.

Mi Vida Loca Locamente (My Insanely Crazy Life)

10. Three boys out of school for the summer will use a total of 4,832,120 glasses a day (apparently one per sip of water), and will leave them ALL on the counter.

9. It’s hard to be inspired to cook when the kitchen is so hot that butter melts the second it is removed from the fridge.

8. According to the millions of mosquitoes living in the Northwest, I have the tastiest legs in the County.

7. One of my favorite times of the year are the weeks leading up to our anniversary. Paul and I always have so much fun planning for it.

6. The option to go online and put books on hold at the library so all I have to do is run into the library, grab the books, self-check them out and be driving away in 5 minutes or less really encourages me to read all kinds of things. Current favorite read: “Play: How It Shapes the Brain, Opens the Imagination, and Invigorates the Soul“, by Stuart Brown. A must read for all parents, teachers, grandparents, aunts, uncles and people.

5. The feeling of accomplishment when I receive a compliment on my cooking is addictive. I made corn chowder for my visiting aunt and uncle (who, by his own admission is incredibly picky) and they both loved it. Yay me!

4. Crockpots are amazing inventions, but only work well when you turn them on.

3. Boys who get splinters in their feet should learn their lesson and not walk on wood decks without shoes again.

2. It it a cruel, cruel joke of nature to have 100+ degree temperatures in this part of the country. And a horribly painful lesson to learn that such extreme temperatures can be devastating to chickens. On the flip side, we are truly blessed to have so many kind hearted, gracious and understanding customers. Thank to all for the kind thoughts sent our way.

1. In spite of everything that life throws at us, there are always bright spots and angels if we only open our eyes and look around.

1b. And did I mention how excited I am about our anniversary plan this weekend? Stay tuned, it’s gonna be deliciously fun!