The best bird ever

Friday, June 27, 2008

I don’t know what Pennypack Farms does to their chickens, but they are nothing short of amazing.  Perhaps they can also do aerial acrobatics while alive, but when cooked the chickens are super tasty.  In fact, I would venture to say that I have never in my life had a better tasting chicken than the one I bought from Pennypack’s stand at Clark Park last weekend.  While I would like to think that maybe I had something to do with making the chicken taste good, there was nothing special about the way I cooked the chicken - I made a paste of olive oil and a handful of herbs from my garden (minced), spread it under the skin of the bird, and roasted it.  Seriously: so good.

Combined with the rest of the carrots I bought from Urban Girls (boiled up and then tossed with butter, parsley, and tarragon) and the baby yellow squash from my CSA share (grilled by my husband, Chief Grillmaster), it was a really great meal that qualifies for the One Local Summer challenge.  I didn’t notice until I put it all together on the plate that it’s a very yellow-ish orange meal, too.

I think I may need to buy another chicken tomorrow when I pick up my CSA share.  And then I can make a double batch of chicken stock with the carcasses.  Woohoo!

Where it all came from:
chicken, Pennypack Farm - 31 miles
miscellaneous herbs, my garden - 0 miles
squash, Landisdale Farm - 100 miles
carrots, Urban Girls - 29 miles
butter, homemade from Dutch Way Dairy cream - 100 miles

not local: olive oil, salt