Ah, late May- what a time.
The kids are out for summer.
Your university buddies are in vacation mode.
Sounds like time to grill some chicken!
Our first fresh chicken of the season turned out beautifully.
And you know they’re super good for you because they’ve been grazing on cover crops and snacking on all-organic whole grain feed since we put them outside here. Grocery store chicken doesn’t even come close.
We’re also now fully stocked on all your favorite ways to have chicken.
Spatchcock chicken– a new farmer favorite! Also called a butterfly cut, grills flat and cooks fast.
Whole chicken– Whole chicken is the best value poultry we sell. Roast whole with a simple herb rub for no-work week-night dinner.
Leg Quarters– Most flavorful cut with thigh and drum attached. Great smothered in your favorite bbq sauce.
Boneless breast– Cooks fast and versatile for skillet fajitas, baked in bread crumbs or for seasoned chicken sandwiches.
Wings– No one eats wings alone (but you can if you want to). Share them with your best buds and your favorite summer beverage.
Backs, necks and feet– Make bone broth! Need I say more? When you’re not into assembling dinner, heat up a mug of broth with some scallions and grated ginger and be on your merry way. Your gut will thank you.
Hearts– Protein-packed into bite-size servings. Marinate, skewer and grill the Brazilian way.
Liver– This woman-farmer’s favorite. Summer brunch with homemade chicken liver pate is a girls’ best friend. Iron and vitamin A abound. Add plenty of maple syrup and fresh herbs if pate is not your thing…yet. I didn’t grow up eating liver but I do now.
We’ll have more fresh chicken days this summer than ever.
See our fresh poultry schedule and reserve chicken here.
Bok bok awesome!
Recipe for Grilled Fennel and Spatchcocked Chicken
Adapted from Susie Bulloch
Ingredients
- 1 3-3.5 lb spatchcocked chicken (meaning backbone removed and ribs flattened)
- 1 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 fennel bulb, sliced lengthwise into 1/2″ cross-sections
Instructions
- Preheat. Set your grill to two-zone heating to 350 degrees F.
- Dress. Combine olive oil, lemon juice, salt and pepper. Lay chicken flat on baking sheet. Drizzle dressing on all sides of chicken. On a separate plate, drizzle remaining oil on fennel sections and set aside.
- Smoke. Place chicken on indirect heat on the grill and cook for approximately 30-40 minutes or until the internal temperature reads 145 degrees F.
- Direct heat. Transfer chicken to direct heat side of the grill. Leave on direct heat for 5-7 minutes, or until the internal temperature reads 160 degrees F. At this time also arrange fennel sections around chicken on grill.
- Rest and serve. Remove fennel and chicken from heat to cutting board or serving platter and allow to rest for at least 10 minutes. Slice, serve, and enjoy.