Obviously Kenny has not been doing any posting; but, he has been working very hard! Recently, Kenny has been on a deboning mission after spending more time than can be considered healthy with Jacques Pepin on YouTube. The bottom line is…last night we had some fabulous deboned stuffed chicken and duck and we want everyone to know about it – so you can all enjoy it too!
After last night’s kitchen experiment, we are excited to offer as a part of our expanding product line…deboned chickens and ducks and stuffed deboned chickens and ducks.
These are some of the details of what transpired… Kenny was in charge of deboning and I took on the role of scoring some excellent local seasonal ingredients courtesy of our friends Bryan and Gina Gill at Beckwith Brook Farm…right down the street.
We started with a 4 lb broiler, deboned and stuffed it with fresh local peaches and Beckwith Brook Farm kale and Thai basil. Seasoned with a little salt and pepper, we baked it at 350 for about an hour.
For the duck, we tossed together some fresh local red & green plums and Beckwith Brook Farm nasturtium leaves, Thai basil & calendula petals. A little bit of salt and pepper to taste and a 350 degree oven for about an hour and ten minutes and VOILA…
For at least a short time we will be offering small-ish (2 lb.) chickens and ducks (approx. 4.25 lbs) whole and deboned – so that you can do what you want with them… or, whole, deboned AND stuffed with fresh local seasonal ingredients from our neighboring farms. Ingredients will change week to week as different produce becomes available. See This Week’s Menu for the most current stuffed & deboned chicken & duck selection, plus other products available through our FarmShare and Farmers’ Markets.