Storey Publishing employees have many great connections. One of those connections is with Square Roots Farm. Beginning in June, about two dozen Storey employees signed up to receive fresh chickens on selected Mondays throughout the summer. Those who signed up put down $2 per chicken, and we pay the remaining amount, determined by the weight of the bird, upon delivery. Square Roots Farm delivers the pre-ordered chickens each Monday right to our office — no shopping required.
This is how I used up my 4 1/2 lb chicken this week:
Monday:Only a few ingredients were purchased at a grocery store. Most of the vegetables were from my garden. Some of the lettuce, the tomatoes, and the ciabatta bread came from the farmers’ market. The chicken, as mentioned, came from Square Roots Farm. The only store-bought items were the crescent rolls, flour, butter, buttermilk**, baking soda, baking powder, salt, and pepper, and those items were already in my pantry and fridge. I made four full meals for two adults without running out to the grocery store — impressive!
Whole Roasted Chicken seasoned with fresh-from-the-garden herbs, salt, and pepper and then stuffed with a toothpick-pricked lemon to ensure moist meat. I served the chicken with a stuffing made of ciabatta bread, herbs, and onion; green beans sautéed with onions and garlic (all fresh-fresh-from-the-garden); and potato slices roasted with balsamic vinegar and herbs.
Tuesday:
Leftover Roasted Chicken and stuffing served with freshly sautéed green beans, zucchini, onions, and garlic (all fresh-fresh-from-the-garden); a garden salad; and zucchini-cheddar biscuits (recipe from The Classic Zucchini Cookbook).
Wednesday:
Chicken & Kale Pot Pie made with homemade stock from the chicken carcass plus herbs, onions, and garlic from the garden; the remaining leftover chicken; and braised kale, onions, green beans, and broccoli. I served this with a garden salad and leftover zucchini-cheddar biscuits.
Thursday:
Tacos — taking a break from chicken.
Friday (the plan for tonight’s meal):
Leftover Chicken & Kale Pot Pie; freshly sautéed green beans, onions, and garlic (all fresh-fresh-from-the-garden); a garden salad; and crescent rolls. The remaining chicken stock (about 2 cups) has been frozen for future use.
*In truth, we are a family of three, but our daughter, Josslyn, doesn’t have enough teeth to eat meat yet. However, Lily, our dog, did help us out with a small amount of the chicken consumption.
**Also, in truth, I sent my husband Ryan to the store for the buttermilk that was used in the biscuits.
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