Chicken and Egg - Janice Cole [16]
Remove the chicken from the oven and let rest for 10 minutes. Carve and arrange on a large platter, surrounded by the vegetables. Garnish with the 3 tablespoons herbs before serving.
SERVES 4
4 tablespoons unsalted butter, softened
¼ cup chopped fresh spring herbs, such as tarragon, chives, chervil, and/or dill, plus 3 tablespoons
One 3 ½- to 4-pound chicken
¾ teaspoon kosher salt
½ teaspoon freshly ground pepper
8 ounces unpeeled tiny new potatoes (about sixteen 1-inch potatoes), halved (quartered if large)
8 medium-thick carrots with 1 inch of the green tops left on
1 large onion, cut into 1-inch wedges
16 pencil-thin asparagus spears, trimmed
HOW TO ENJOY CHICKENS WITHOUT THE HASSLE
Admit it. You love the idea of raising chickens but can’t see yourself actually doing it. Happily, you’re in luck. There are many ways to enjoy the benefits of backyard chickens without having to raise them yourself. Here are a few suggestions:
Offer to help chicken owners in your area. You can take care of their coops while they’re away or lend a helping hand now and then. You’ll find chicken owners are more than happy to pay you in delicious home-raised eggs.
While many communities bar the sale of backyard eggs, the bartering system is alive and well. Chicken keepers are often happy to exchange some of their eggs for something of equal value.
If you’re a gardener, you can help chicken owners and yourself by offering to take some of the chicken waste for compost. Owners of large flocks are especially appreciative and will probably offer you some of their eggs as a thank-you.
Finally, frequent your local farmers’ market. In some communities you’ll find a few backyard chicken owners setting up tables there. You’ll also be able to meet the wonderful farmers in your area who’ve made the choice to offer humanely raised, organic, free-range eggs and meat.
Rhubarb-Ginger Custard Bars
This is one of my family’s favorite recipes, and is requested each year by both of our boys for their birthday celebrations. The buttery, tender crust is enough reason to make these bars, but the hint of ginger in the tart rhubarb custard makes them irresistible. Although rhubarb desserts are common in the Midwest, I haven’t been able to find the source of this recipe. I’ve adapted it through the years and added the ginger to jazz it up, but a huge thank-you to whoever first developed the tasty treat.
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To make the crust: Preheat the oven to 350°F. Butter or coat an 11-by-7-inch glass baking dish with nonstick cooking spray. Stir together the flour, powdered sugar, crystallized ginger, and salt in a medium bowl until blended. Work the butter into the flour mixture with a pastry blender or your fingertips until the butter is evenly distributed and about the size of small blueberries. (The mixture will be dry and crumbly.) Spread the flour mixture over the baking dish and firmly press into the bottom of the dish to form the crust. Bake for 20 minutes or until the crust is golden brown on the edges and pale brown in the center. Leave the oven on.
To make the filling: While the crust bakes, whisk the granulated sugar, flour, baking powder, and salt together in a medium bowl. (It’s okay to use the same bowl you mixed the crust in.) Whisk together the eggs, egg yolk, and vanilla in a large bowl until smooth. Whisk in the sugar mixture until smooth. Toss in the rhubarb and crystallized ginger and stir until the rhubarb is evenly coated.
Pour the filling over the warm crust. Bake for 30 to 35 minutes or until the top is golden brown and crisp. Cool on a wire rack for 20 to 30 minutes. Cut into 12 bars and serve warm; or cool completely, cut into bars, and serve at room temperature. Store any leftovers in the refrigerator for up to 2 days.
NOTE
This dessert