{"id":1854,"date":"2010-10-02T20:29:36","date_gmt":"2010-10-03T01:29:36","guid":{"rendered":"http:\/\/debslunch.com\/debslunchblog\/?p=1854"},"modified":"2010-10-02T20:31:04","modified_gmt":"2010-10-03T01:31:04","slug":"that-half-chicken","status":"publish","type":"post","link":"https:\/\/debslunch.com\/debslunchblog\/that-half-chicken\/","title":{"rendered":"That half chicken"},"content":{"rendered":"
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Generic chicken picture - I couldn't get the food I made with Matt's chicken to pose<\/p><\/div>\n

Last Saturday at the Farmers’ Market<\/a>, I bought half a chicken from Matt Smith<\/a>. 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.<\/p>\n

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<\/a>. 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<\/a> 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<\/a> in it, so I think it’ll be really good in the squash soup.<\/p>\n

And, I am just about to go shred up the last of the meat to put into Asian peanut sauce wraps<\/a>; I made these to take to Chris’s farm party in 2009<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

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, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[56,24,47],"class_list":["post-1854","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-chicken","tag-dinner","tag-soup"],"_links":{"self":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/posts\/1854","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/comments?post=1854"}],"version-history":[{"count":6,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/posts\/1854\/revisions"}],"predecessor-version":[{"id":1860,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/posts\/1854\/revisions\/1860"}],"wp:attachment":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/media?parent=1854"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/categories?post=1854"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/tags?post=1854"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}