Here we are at the end of March, and I’m faced with so many signs of spring on the farm. Here’s a few:
- The sounds of geese flying! (Yes, I heard some just this week!)
- The ground is showing through.
- The farmer surveying the standing water.
- The gravel crunch and blue sky. (Am I the only one that loves this sound?)
- Browsing seed catalogs.
- Enjoying time outside with the kids.
- Chickens free ranging in the yard and laying more eggs.
- Oh, and we can’t forget the mud…in my entry, on the eggs and in the chicken yard!
There are so many signs of spring, and it gives me a feeling of urgency to wrap up the house things so that when the right time comes, and the temperatures are reaching the upper 60’s and above I am ready to devote time to being outside! It’s so hard to stay in when the weather is beautiful, and you have an itch to work in the dirt and bring the kids out to the tractor for rides.
This week I was browsing the flower seed selection on a couple websites and the excitement of doing another cut flower garden with my littles is setting in. A couple of my favorites that are easy to grow are cosmos, zinnias and bachelor buttons.
Lately we have been doing more cooking of whole chickens which if you ask me, I will say it’s super overwhelming…however if you get past this initial overwhelm it is really a delicious and economical way to feed a family. The last chicken we cooked I think I got at least 4, maybe 5 meals for our family. And according to my little one “This chicken is really good Mommy.” Music to my ears!
Roasting a Chicken
1 whole chicken – you can get two from Walmart for around $14 – I usually freeze one and cook the other
4 T butter, softened
1 tsp salt
¼ tsp pepper
1 T chives
½ tsp thyme
½ tsp oregano
Half of an onion
3-4 medium celery stalks (optional)
When the chicken has thawed, in a large Dutch oven or roasting pan place the chicken back side down.
In a small bowl combine the softened butter and spices. Mix well.
Using a long-handled spoon and your hands slide the butter mixture in between the skin of the chicken and the meat. Stuff all the butter mixture somewhat evenly over the whole top of the chicken (under the skin).
Rough chop the onion and place in the pan with the optional celery sticks.
Place the lid on the pan and place in a 300-degree oven for 4-5 hours or until a thermometer stuck in the thickest part of the chicken is at least 165 degrees. Most of mine are around 175 degrees.
Remove from the oven and the pan and enjoy!
NOTE: I like to debone the chicken after we have supper that way it is done and its so much easier to do when the chicken is still warm. The leftovers can be used in so many ways and one of my favorites is sandwiches with sourdough bread, mayo, cheese and lettuce!
One night I was putting one of these chickens that was still frozen into the fridge. My little one saw me doing it and in the spirit of just reading Amelia Bedelia asked if I was “dressing the chicken”. I hope you all have a great week! Be sure to visit thefarmchicken.com for more recipes from the farm and all things sourdough!
Mariah Nienhuis | TheFarmChicken
