A perfect roast chicken is simplicity itself: start with a beautiful roaster from Wisdom’s Natural Poultry and use a recipe from Thomas Keller. New to the Boulder Farmer’s market this year, Wisdom’s chickens are Colorado-grown, free range, and all natural. They don’t have a web site yet, but here is an interesting and informative article about the family-run operation in Haxun, Colorado. They also raise turkeys, and bring a limited number of fresh eggs to the Saturday market.
Thomas Keller’s Favorite Simple Roast Chicken
Great roast chicken is about tender, moist meat and a crisp skin. Thomas Keller, of French Laundry fame, roasts his chickens very hot and with minimal preparation. Rinse and dry the bird, season the cavity with salt and pepper, and truss. Liberally salt the skin, and roast at 450 degrees for about an hour for a 3 pound bird. Be sure to rest the chicken for at least 15 minutes before carving. Find the complete recipe here.
Baby Kale Sauté
Marcella Hazan has new cookbook, Marcella Says, and in it she insists that greens should always be blanched before sauteéing. I took this to heart, using this technique with baby kale from Red Wagon Organic Farm.
- 1 bunch baby kale
- 1 Tb garlic, minced
- 2 Tb olive oil
- soy or tamari sauce, optional
Blanch kale in salted water (2 Tb/gallon), and dry as well as possible, even squeezing out water. Sauté garlic in oil for a minute, then add kale and cook at high heat, slightly browning kale. Add a dash of soy for a little umami, optional.
Wisdom’s Natural Poultry