Wednesday, June 22, 2011

Greetings from the Cape

Happy summer! We've been busy settling into our summer digs and visiting all our favorite haunts. I've already been to the Bass River Farmers' Market, Tuckernuck Farm to pick up our CSA basket, and Miss Scarlet's Blue Ribbon Farm to pick up 113 pounds of piggy that my in-laws purchased. We visited this property (drool), and fantasized about starting a little farm of our own here on the Cape, complete with a pony, some goats and a few chickens too. Maybe someday.

And despite the fact that we've eaten here (twice), and here (swoon), and here, and here, and here, and, that's a lot of eating out....I have also managed to cook up a few good meals! I cannot, however, fit into my pants. C'est la vie.

The first meal I made was a couple of roasted chickens from Miss Scarlet's Blue Ribbon Farm in Yarmouth Port. (Read more about her and her farm here.) Of course I made Piero's chickens. Remember Piero? He's my wealthy, aristocratic Italian boyfriend who spends half the year producing amazing wine in Argentina. He raises bees...chickens...and wee bit of hell, I suspect.

Anyway, the last 5 times I have roasted chickens, I made this recipe. The skin is burnished and the flavor is outstanding. I highly recommend it, especially if you are using locally sourced chickens and honey. From your backyard is preferable...but in a pinch, you can call on Miss Scarlet like I do.

Honey, Lemon and Soy Glazed Chickens

This chicken is rich and flavorful, both from the simple glaze and the aromatic stuffing. Serve with roasted potatoes and a green salad.

Prep time: 10 minutes
Total time: about 1 1/2 hours
Yield: serves 4-6


2 three-pound chickens
6 cloves of garlic, smashed
4 sprigs of rosemary
2 lemons, one sliced and one juiced
salt and pepper
1/4 cup honey
2 tablespoons soy sauce


1. Preheat the oven to 450 degrees. Pat both chickens dry and season inside and out with salt and pepper. Place in a large roasting pan.

2. Stuff each chicken equally with the smashed garlic, rosemary springs and lemon slices.

3. In a small bowl, whisk the honey with the soy sauce and lemon juice. Brush each chicken liberally with this mixture (about 2/3), reserving the rest for basting.

4. Roast chickens in the middle of the oven for 30 minutes. Reduce heat to 325 and brush all over the rest of the glaze. Return the chickens to the oven and continue to roast for 45 minutes longer, or until the juices run clear when the thighs are pierced (and the meat registers 170 degrees). Remove from oven and let rest for 15 minutes. Carve and serve immediately.

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