“This dish, in a way, is the simplest sort of meal. A humble one, with no fancy trimmings and only a few tricks to make it all shine. It perhaps doesn’t have the sort of glamour that makes everyone jump off their Instagram feed and head to the kitchen. Yet, it’s something that absolutely everyone can pull off, no matter how busy you are. With some locally sourced ingredients at hand, it is deeply nourishing. Best of all, it’s something that once done, just keeps on giving. (Check out “Odds & Ends Chicken Salad Sammies”)
I cooked this meal on Monday, today is Wednesday and I’m still enjoying the fruit of what was less than an hour’s kitchen work. The trick? A whole chicken and a few bunches of farm-fresh veg.
A whole bird. Maybe that seems like a strange thing to cook nowadays when most of the meat you come by is in bits and pieces. A leg. A breast. So, why not the whole bird? I prefer it whole if I’m being honest. It’s just such a great way to get multiple meals out of something and it has so much more flavour to offer this way.” — Melanie Villeneuve, of The Northern Table
This wonderful recipe was a special contribution by Edmonton blogger, tea blender, and caterer Melanie Villeneuve for our veggie box members and particularly those receiving whole roasting chickens through us from Herbert Family Farm. Featuring our sweet garden beets, carrots, and cabbage, it was designed for those families who find themselves limited on time and energy yet still desiring to put together a wholesome, home-cooked, comfort meal. Thank you Mel. (For more delicious recipes head over to her blog, or purchase Canadian hand-blended teas and salts in her online store.)