Farm to table Thanksgiving feast. 'Loose Birds & Game' Roast Chicken. Incredible heritage breed chicken prepared and photographed by the brilliantly-talented, Paul Robinson @yorkshiregourmet
The hay, which also contains dried birch leaf, nettles and marigold, imparts a sweet flavour into the chicken – essence of farm. A glass of white wine poured over the hay helps release the vapours and keeps the bird moist and tender during cooking. The aromas that circulated around the kitchen were incredible! I could smell cooking apples, cake, biscuits, summer meadow and rapeseed blossom. Gave me goosebumps. The effort here though is in the stuffing – minced venison, pheasant and partridge along with rare breed pork sausage meat, roasted chestnuts, toasted sourdough breadcrumbs, onion, sage, thyme, parsley, rosemary, fresh lemon zest, dried orange zest, nutmeg, juniper, allspice, coriander seeds, bay, cloves and ground ginger.
I’d been thinking of a way of combining game with chicken for a while, inspired by the title of Andrew Pern’s excellent book ‘Loose Birds & Game’ published by @facepublications. The chicken, a Dorking X, was reared for 130 days by Loose Birds in Harome, North Yorkshire. Many thanks to @farmisonuk for sending me it, it was excellent, really clean in flavour like the chickens of old, a real centrepiece for the Sunday lunch. Served simply with proper chicken gravy, roast potatoes, honey roast parsnips, broccoli and spinach.
Have you ever tried hanging ribs in your smoker?
Just gives a totally different flavour to standard indirect smoked ribs. Those fat drips hitting the coals makes all the difference.
Love that the @proqsmokers
Range come with a hanging bar in the lid to and hooks supplied in the kit.
@meatchurch Holy Gospel rub
@proqsmokers Excel Elite