Generic chicken picture - I couldn't get the food I made with Matt's chicken to pose
Last Saturday at the Farmers’ Market, I bought half a chicken from Matt Smith. He grows big fat birds, so a half chicken was probably at least 3 pounds, a.k.a. as big as a whole grocery store chicken, a fryer anyways.
I roasted it, while I was at work, on time bake in the oven, I think it was Wednesday. I turned about half the meat into this greens & chicken casserole. I used the bones for stock, and threw in most of the aging veggies in the fridge, including the bunch of sage from the back deck that I roasted the chicken on top of. I forgot to put in the couple of handfuls of mesclun, darn – they’re almost still eatable, but it’s getting dicey. I plan on using at least some of the stock for a spicey squash soup I got from the Splendid Table email newsletter – I think they posted it on facebook, too, but I can’t link to it there. It has a lot of chiles and garlic in it, and then you top it with lime & cilantro. Besides the chicken bones, the stock had tomatoes and corn and leftover leek confit in it, so I think it’ll be really good in the squash soup.
And, I am just about to go shred up the last of the meat to put into Asian peanut sauce wraps; I made these to take to Chris’s farm party in 2009.
