Sometimes I like to test the kids in my food appreciation classes with a food I’m sure they’ll find repulsive. Not long ago it was squid. This week, I brought them chicken liver. And just to challenge them even more, I urged them to pick up with liver in their hands and feel it. Pretty [...]
Tags: chicken·food appreciation·France·liver·salad
We liked our first ever brined chicken so much we decided to another. Except this time we used one of the birds our local dairy delivers and spit-roasted it over live coals. This may be the best chicken I’ve ever tasted. We served it with leeks from the garden, braised on the stove in chicken [...]
Tags: brining·chicken·spit roasting
I was prepared to be unimpressed with our brined chicken. After all, how much better could it be simply from soaking in salt, sugar and herbs overnight? Answer: a lot better. After years of trying to induce flavor into chicken–stuffing it with herbs, surrounding it with herbs in the roasting pan, pushing seasonings under the [...]
We are engaging the concerns of a hungry planet--slowly--right here in our kitchen garden in the District of Columbia, about a mile from the White House.
What's in your turkey? We killed and butchered more than 80 birds on the farm of Mike and Michelle Klein in Prince George's County. Thankfully, Michelle did the gutting. Unfortunately, Mike bought his turkey chicks earlier than usual and they did not stop growing. Our prize for helping was a carcass that weighed nearly 40 pounds. It barely fit in the oven. Here, Mike is subjecting a slaughtered bird to the "magic fingers," a machine with a nubby, rotating barrel that removes most of the feathers. 
© 2009 The Slow Cook — Design by Keri Marion
