Pollo Buono from Epicurean Farms

The most delicious chicken I have ever cooked was one that I bought from Whole Foods a year or two ago.  I haven't seen them at the market recently, until my shopping trip there today. I'm not sure if the market hasn't been carrying them, or if they are simply sold out by the time I get there, but I was so excited to see them today.  I snatched up a nice sized bird around three and a half pounds.

Since it's on the pricey side at $15, it will be good to stretch it as far as possible.  I'll be carving it up and roasting the breasts on the bone.  The flavorful dark meat will go into a hearty cassoulet with salt pork and lentils.  The wings and spine will go into a stock for soup and maybe a risotto later this week.  The joy of buying whole chickens is how versatile the bird is and how many meals you can get from it!

The Pollo Buono birds are raised by Epicurean Farms, a joint project between Rob Saglio and the Hain Celestial Group, an organic food company.  Saglio discovered the chickens on a trip to Italy when he ate one at a small Roman restaurant.  He raises them according to the same methods of the Roman farmer allowing to them to naturally grow ten to thirteen weeks without the use of growth hormones or antibiotics since the birds have a naturally strong immune system.

Roasted Chicken with Tomato and Mushroom Ragout

On my last night with my family in Louisiana, we spent the evening at home and with each other on a cold and wet Louisiana winter night. My Aunt Donna and my sister came over and mom again let me take over her kitchen. I cooked up a feast solo this time as friends, Chris and Melissa, left that morning to return to Boston a day ahead of me. I rolled out my specialty, roasted chicken, and made a beautiful ragout of mushrooms and tomatoes for my dad, who loves tomato sauce.

Chicken and Dumplings... Quest for the Holy Grail

Growing up in the South has its benefits. The most important and formative one for me was being raised in a family of great cooks. One of the highlights of my childhood was the comfort food classic, chicken and dumplings. We always assumed that making this dish was an all day affair for my grandmother because of the way she disappeared for hours and the way the finished product was doled out over steamed white rice to stretch it further. It's probably more that she enjoyed time away from everyone in the haven of her kitchen, where she was undisputed master of her domain, because you'll notice quite a few shortcuts in the recipe below. If you were lucky you got a second helping. If she really liked you, she would even make chicken and dumplings especially for you on the occasion of a visit. I was very often a lucky recipient of this cherished and coveted special dish, and I'm happy to gloat about it now!

Thanksgiving Chicken

In honor of Thanksgiving, I've been thinking about roasting birds. I've read a million Facebook status updates today about cooking turkeys, cranberry sauce, and stuffing, and it's made me a little homesick. I'll combat that with thoughts of one of my favorite things to cook, chicken.