That’s not the name of a recipe or anything….rather a topic of this blog post. Tonight I roasted a pastured chicken for dinner and it.was.amazing. I literally did nothing to it. I put melted about two tablespoons of butter and poured it over the bird in the roasting pan, then added spices (onion powder, garlic powder, salt, pepper, sage).
I cooked it in the oven at 385 for an hour and a half. The skin was so crispy and delicious.
Just make sure you measure the temperature of several spots and it has reached 165 and you’re good to go! Don’t be scared of roasting chicken. The leftovers will last us 2 more nights for dinner! The bird was one of the pastured chickens I got from the farm down the road. Just knowing that a month ago, these chickens were grazing (right word??) in a field less than 5 miles away makes it taste even more delicious.
Chicken leg/thigh, kale and carrot fries.
The texture of pastured chicken is also quite different. It’s velvety, rich, and melts in your mouth. Yes it’s a little more pricey, but worth it. It kind of hurt forking over $4/lb for these birds that I got…but putting it into perspective- one bird will feed us for three dinners. So if one bird costs $15, that means $5 of chicken a night for two people. I’m perfectly fine with spending $5 a night on chicken for two of us. I mean really. A dinner at KFC for one is more expensive.
Need blogger help! This week avocados were on sale….and I had two in the bag until I saw these Florida avocados.
excuse my gross nails
I only went with it because they were bigger and the same price. Here are some facts about the difference from the Hass avocado:
– Smooth, light green skin
– 50 less calories per ounce
-less creamy taste
Sounds good on paper, but I prefer the regular ones so much more! The Florida variety is kind of bland tasting……not sure how to describe it. Just doesn’t have the creamy, buttery goodness you expect from an avocado. I have two large ones…but needless to say I won’t be buying them again. I will have to make something with them instead of eating them plain. Suggestions?
What type of avocados do you prefer? Have you tried the Florida ones?
What spices do you use to roast a chicken?