Specials for the week ending 5/23/14:
Fair Trade Organic Bananas, $.79/lb!
Newly arrived: Organic Nectarines, Organic Green Seedless Grapes, Organic Fair Trade Cantaloupe Melon!
GREAT for Memorial Day Weekend!:
You know, For Sandwiches?: Niman Ranch Deli Faced Pastrami or Corned Beef $8.99/lb
Applegate Farms Turkey Pastrami $7.99/lb
Andrew & Everett Swiss Cheese $7.99/lb
For the Grill: Vermont Smoke and Cure Ham Steaks $11.29/lb Take and additional dollar off!
Grateful Harvest Ground Beef, Organic $5.00/lb!
Local Whole Chicken from GourmAvian Farms (CT). $4.99/lb (due Tuesday)
Ready-to-grill Marinated Kabobs (due Tuesday)
Recipe: Local Roasted Chicken and Lardons Stew
Here is a hearty soup that begins and ends with bacon, so how can it go wrong?Actually it begins by roasting a bird. The one we used is from GourmAvian farms in Connecticut; a Pollo Rosso (Italian Roaster), much smaller in size than the American standard, yet more flavor! This could be attributed to the length of time it takes to mature (11 weeks as opposed to 7). I roasted the bird as is in a low temp oven of 325 degrees, until it reached 165 degrees internal temperature, then let it cool in the refrigerator overnight with the cooking liquid it made (I'll explain why later).
Now I have some bacon from North Country Cookhouse in New Hampshire that I diced and cooked.
I rendered this great fat from the bacon, removed the pork to reserve and started this Mirepoix (2 parts onion, 1 part carrot, one part celery) in the rendered fat and a bit of olive oil.
When the vegetables softened, I added back the bacon and some additional aromatics. I used fresh mint, basil, parsley, salt, pepper, and a pinch of cumin.
The chicken I cooked and refrigerated last night produced a lot of 'gligly*', and the excess fat has risen to the top and congealed so that I can easily skim it and retrieve the semi stock 'gelatin'. I use this as part of the broth along with tomato puree.
The last part is making sure as much of that valuable chicken meat has been pulled off the bones, carefully inspecting the cooked chicken meat for small bones. I added some cannellini beans to make it a little more interesting, and re-seasoned the soup with a bit more salt and pepper.
Here is our finished soup with a knob of grass fed butter, and a crusty sourdough.
*Q: How do you make gligly better? A: Add more gligly!
