Sorry the slide show is so fuzzy. And that this post is flickering to life almost a pair of weeks after the last tender morsel of slow cooked chicken went tobogganing down my gullet.
As for the fuzzy photos, I’m not quite sure what happened. They looked crisp before I turned them into a slide show. Technology is an unreliable bed buddy! I’ll try to get the slide show gremlins sorted before posting another.
Blustery Weekend = Slow Cooked Chicken
It was bitterly cold two weekends ago, and not at all enticing for outdoor adventures. No sunshine. No fresh snow. Bone chilling cold, and constant wind. In short, the perfect conditions for culinary adventures!
March triggered a deep-down biological alarm clock – ring-ring, ring-ring – that’s been jangling in my ear. “Spring thaw.” “Snow drops.” “Seed the tomatoes and eggplant…” And yet, snow and ice and cooold temps endure. It feels like springtime may still be a long way off.
So rather than lamenting winter’s overstay, I decided to cook up some comfort food. I had picked up a 3.8 pound chicken with our Full and By farm share the previous Thursday, so I pulled out the big blade and played butcher.
Improvisation: Slow Cooked Chicken 101
Some meals require advance planning, meticulous execution, and draconian quality control. I don’t cook too many of those meals! I prefer more extemporaneous culinary adventures. Raid the larder for fresh goodies and then divine a common link…
This slow cooked chicken fell unquestionably into the improvisational school. Whack up a local fresh bird into breasts, legs and wings. Tip the bird bits into hot coconut oil and brown up the skins with salt and pepper. Chop up some onions and scallions and heat them until just shy of caramelizing then return the chicken to the pot, add parsley bay leaves, garlic and the better part of a bottle of dry white wine. The most important step is also the simplest: slow cook all day. Let the house fill up with aromas so tempting that even my vegetarian bride comments on how delicious it smells.
At day’s end, celebrate with a tasty, local, healthy supper. Comfort food…
A special thanks to Sara and James at Full and By Farm for providing the fresh, organic chicken, onions and scallions that transformed this frosty midwinter weekend into a slow cooked chicken banquet!
What do you think?