Archive for the ‘Chicken’ Category

Garlic, Rosemary, and Lemon Roast Chicken

3 cloves garlic, mincedIMG_1324

3 tbsp chopped rosemary

2 tbsp olive oil, OR cold pressed canola oil

1 tbsp Salt

1 tsp Black Pepper

1 lemon

1, 5 Pound Whole Chicken, innards removed

2 cup Crampton Made Apple Cider

1-2 cups chicken stock OR water

Preheat the oven to 350 degrees F.

IMG_1355Rinse whole chicken under cold running water. Pat chicken dry with paper towels. Place chicken breast-side up in a roasting pan with roasting rack.


Mash together garlic, rosemary, oil, salt, and pepper. Use your hands to spread the mixture all over the chicken and under the skin of the chicken. Wash your hands. Cut the lemon in half, and squeeze the juice all over the chicken, and stuff the halves inside of the chicken. Tuck the wings under the neck of the chicken. Pour the apple cider and stock into the base of the roaster.

IMG_1389Roast chicken for 1 hour and 40 minutes, until internal temperature of chicken reads 165 degrees F. Let chicken rest for about ten minutes before carving and serving.

*If you want gravy, use this recipe we developed for our turkey:

2 cups Crampton’s Apple Cider, divided

3 cups chicken stock, divided (save 1 cup for gravy)

1/4 cup flour, ish

For the gravy, skim off any unwanted fat or pour into a fat separator (OR don’t skim off any at all…. no judgment here!). Pour juices back into the pan, and add the remaining apple cider or chicken stock. (Depending on how much gravy you want, you can always add more water or chicken stock then what iFull Meal Chicken 2s listed) With a whisk, mash up garlic cloves, and remove onion pieces. Bring to a boil, scrapping up the bits from the bottom. In a glass jar, shake together 1 cup of stock and ¼ cup of flour, and pour into the simmering gravy. Allow the gravy to simmer, and repeat if the gravy is to thin, until the desired consistency is met. Serve immediately!

Sausage & Herb Suffing


  1. 16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
  2. 8 tablespoons (1 stick) unsalted butter
  3. 2 cups medium-diced yellow onion (2 onions)
  4. 1 cup medium-diced celery (2 stalks)
  5. 2 Granny Smith apples, unpeeled, cored and large-diced
  6. 2 tablespoons chopped flat-leaf parsley
  7. 1 tablespoon kosher salt
  8. 1 teaspoon freshly ground black pepper
  9. 3/4 pound sweet or spicy Italian sausage (or whatever flavour you like – chicken sausage works well too), casings removed
  10. 1 cup chicken or veggie stock
  11. 1 cup dried cranberries

Preheat the oven to 300 degrees F.

Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.

Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.

In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.

Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

Easy Roast Chicken


  1. 8 lb free range chicken
  2. 2 medium carrots
  3. 2 medium onions
  4. 2 sticks celery
  5. 1 bulb garlic
  6. Olive oil
  7. Sea salt
  8. Freshly ground black pepper
  9. 1 lemon
  10. Small bunch fresh thyme, rosemary, bay or  sage, or a mixture.


To prepare your chicken

Take chicken out of fridge 30 minutes before it goes in the oven. Preheat your oven to 240C/475F/gas 9. There’s no need to peel the vegetables – just give them a wash and roughly chop them. Break the garlic bulb into cloves, leaving them unpeeled.

Pile veg. and garlic into the middle of a large roasting tray and drizzle with olive oil. Drizzle the chicken with olive oil and season well with salt and pepper rubbing it all over the bird. Carefully prick the lemon all over with the tip of a sharp knife, or you can put the lemon into a microwave for about 40 seconds to bring out the flavour. Put the lemon inside the bird’s cavity along with your choice of herbs.

To cook your chicken

Place the chicken on top of the veg. in the roasting tray and put it in the preheated oven. Turn the heat down immediately to 200C400F/gas 6 and cook the chicken for approx. 2.5 hours (use a thermometer to 180 degrees internal heat) if you’re doing roast potatoes and veg. this is the time to get them in the oven for the last 45 minutes of cooking.

Baste the chicken halfway through cooking and if veg looks dry, add a splash of water to the tray to stop them burning. When cooked, take tray out of the oven and transfer the chicken to a cutting board to rest for 15 minutes or so. Cover with a layer of tinfoil and a tea towel and put aside. Now is the time to make gravy, by pressing the goodness out of the veg on the bottom of the roasting tray and scraping all the lovely brown bits from the bottom of the roasting tray.

After carving the bird you will have a delicious carcass for soup and using more great veggies!

Winter squash and chicken

Peel and chop up your squash.

Sautee in a pan until golden. Add some herbs that you have kicking around.  Oregano, thyme, and or parsley would work.  Chop up some boneless skinless chicken breast or chicken thigh.

Add to the pan and sautee until the chicken is browned.  Add salt and pepper to taste.   At this point you can add in about a cup of sliced mushrooms if your pan is big enough 🙂

Add in 3 tbsp mascapone cheese and about half a cup of light cream or full fat milk.  Stir around until creamy and bubbly.  Turn the heat down and let simmer until the chicken is cooked.  About 5 minutes.  I like to serve this with a salad, or on toast, or tossed with pasta.

butternut   butternut caramelizedbutternut add the chickenbutternut chicken mushroom cream

Asian soup with loads of veg.

It’s amazing how much cabbage you can thinly slice and pop into a soup.

Take your leftover turkey or chicken bones from Christmas.  Put in a pot, cover with water by 3 inches, let simmer for about 12 hours.  Remove the bones and voila, you have the base for a soup.

Into this add in about 4 tbsp coconut amino (fermented coconut soy sauce alternative that has WAY less salt)

1 tbsp sesame oil,

1 tsp soy,

and about 3 tbsp sriracha hot sauce.

Simmer away until blended.

Bring soup to a boil then add in about 4 cups finely shredded cabbage, 3 cups sliced mushrooms, 1 cup shredded carrot, 2-3 cups chopped fresh kale.  If your kale is frozen add it in at the end with the green onion instead.

Let simmer 3  minutes until cooked, then add in 1 bunch chopped green onion, some chopped basil, and 1 bunch chopped cilantro (if you like cilantro).

Cook up some rice or egg noodles or long life noodles.  Place in the bottom of a bowl and add in the soup.  Voila!  Dinner.  In my soup I added in some left over roast pork. Left over roast beef or chicken works well in this soup as well.

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Vietnamese chicken drumsticks

My father in law Bob makes this fabulous recipe with chicken wings.  It’s equally delicious with chicken drumsticks.  Courtesy of the food network.


1/2 cup chicken bouillon powder (weird I know, but it works)
1/2 cup Vietnamese chili sauce (Sriracha works too)
1/2 cup honey
1/2 cup cooking oil
1/2 cup pureed shallot (onion works fine too)
1/4 cup rice vinegar
20 kaffir lime leaves, finely chopped
6-12 chicken drumsticks or 18-24 chicken wings
1 cup cilantro leaves
1 cup roasted peanuts, chopped


Combine the bouillon, chili sauce, honey, oil, shallots, vinegar and lime leaves and whisk together to form a uniform paste. Reserve some paste for brushing, and place the rest in a resealable plastic bag. Toss the chicken drums in the paste in the bag and allow to marinate for 30 minutes to 1 hour.

Build a hot charcoal fire on one side of the grill. Set the chicken drums or wings on the grill opposite of the hot coal side. Cover the grill and cook until the wings are just about cooked through, 25 to 30 minutes. Rotate the drums or wings halfway through for even cooking.

To finish the chicken, brush with the reserved paste and grill directly over hot coals until charred slightly.

Transfer to a platter and top with cilantro leaves and peanuts.

Roasting a free range chicken from Crampton’s


Chicken is done when a meat thermometer reads 165 degrees F when placed in the thickest part of the thigh

.Option One: Brining.:Boil 6 cups of water; add .5 cup salt and .5 cup sugar. Stir until dissolved. Remove from heat; add spices to your taste. I add 1 tsp black pepper, and 1 tsp thyme.  Add a cup of ice to cool the mixture. When cool add your thawed chicken and brine for 2 hours to 10 hours.                                                                                                         Drain your bird thoroughly, rinse well in cool water, and pat dry before roasting.

roast: Preheat your oven to 350                                                                                                                                              I like to brush my chicken with melted butter, add a few cloves of garlic under the skin, Season the bird how you would like but remember you have brined your bird, no need to salt it again.  Make sure that your chicken is in a roaster that leaves room for air circulation.

Roast your bird with the lid on, for 2 to 3 hours at 350.    Remove roaster from oven, and let chicken stand for 15-20 minutes before carving. This will allow the meat to reabsorb the juices.

Proceed to carving instructions below.

Option Two: Adding liquid later

If you have not brined your chicken, be certain that your bird is fully thawed and at room temperature before starting.  I also like to give it a rinse in the sink and pat it dry before proceeding.

roast: Preheat your oven to 350                                                                                                                                              I like to brush my chicken with melted butter, add a few cloves of garlic under the skin, Season the bird how you would like, I use ground Kampot pepper, smoked sea salt, rosemary, more garlic, sometimes some thyme.    Make sure that your chicken is in a roaster that leaves room for air circulation

Roast your chicken for 2 hours at 350.   After a 2 hour roast time, pour one cup of liquid into the roaster. The liquid can be one cup of water, or a half cup water and half cup white wine, or a half cup chicken stock and half cup white wine, or a third a cup of water, a third a cup of white wine and a third a cup of stock…you get the idea. Put the lid back on and continue cooking for another 30 minutes to an hour. With conventional chickens the joints move freely when the bird is done, free range roasters have much stronger connective tissues so the joints will not move as freely when done as you may expect.

Remove roaster from oven, and let chicken stand for 15-20 minutes before carving. This will allow the meat to reabsorb the juices.

Carving Instructions.  Very important.

When carving your free range bird, it is very important to cut the meat across the grain. Free ranged chickens have a much more dense muscle tissue (as they run around) so it is important to shorten the strands when carving. Look at the meat that you are about to cut, you should notice the fibres running in one direction like the strings in celery. You want to cut those strands crosswise to shorten them, (like cutting celery across to shorten the strands rather than the length of the celery which would make it really chewy.)

The meat from a free range bird should be dense, more like a conventional turkey than a conventionally raised chicken. You should be satisfied with a smaller portion as the meat is so much more dense and the bones make the best soup in the world. The meat from a free range bird will never be slippery and soft like that from a grocery store bird; the texture difference should be very apparent but not “tough”