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
We use cast iron skillets and Le Creuset pots for cooking every day. But ask me what turns me on most in my batterie de cuisine and I would have to say my electric Weber spit-roaster. It’s really just a metal ring that fits onto a standard Weber grill with a bracket to hold the [...]
Tags: chicken·spit roasting
I don’t even remember how we made the initial connection over the internet. But Sylvie Rowand–she of the Rappahanock Cook & Kitchen Gardener blog–and I of The Slow Cook–have been trading comments and food ideas electronically from the shared perspective of cooking kitchen gardeners. We grow ours here in the District of Columbia, about a [...]
Tags: Food Blogs·lamb·spit roasting
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. 
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