Here in the Cityzine kitchen, we’re all about being environmentally-conscious. That’s we try and eat as much organic, free-range, natural, local and sustainably farmed stuff as possible.
And aside from being good for the environment, organic / free-range stuff is just plain good. Better than the Cowschwitz or Fowlschwitz meat you buy at the store. And in this case, I’m talking specifically about Rosie Chicken.
When I still lived at home, my mother would always talk to me about cooking. We’re French, that’s what we do. Never mind the fact that I never listened, my point here is that she was always going on about how much better Rocky Chicken tasted.
I’m older now, and can finally appreciate what she meant now that I have money to spend on quality food. When I moved back here from Paris, I was appalled by how flavorless the chicken was. I had been spoiled first by my mother’s God-like talent in the kitchen, but also by the superior quality meats of my local butcher in France.
But try as I might, the chicken we made at home never quite packed that flavorful punch. We used the same ingredients as we did in Paris, the same ones my mom used, but it always tasted a little bland.
And then one day, a miracle happened. Suddenly that flavor came back, in full force! At the time I chalked it up to chance, the stars, whatever. I was too busy eating to think about it.
But after having experimented over the past few weeks, I’ve discovered the secret: Rosie Chickens.
Raised in Petaluma by Petaluma Poultry, Rosie Chicken is actually the organic counterpart to the Rocky Chicken my mom always talked about. Free range, all natural, locally and sustainably raised, this chicken is as close as you’re going to get to the local farm fresh hens one would get 200 years ago.
So here’s my challenge to you all (I mean assuming you like chicken): buy yourself some “regular” chicken. Prepare it in the manner you like most. the following day, pick up some Rosie chicken. You can get some at Whole Foods, Gelsons and I think TJs. Prepare it in exactly the same manner. I dare you to tell me it doesn’t taste better.
I’ll even share with you my new addiction - Emberly’s Oven-Roasted Rosie Chicken of Heavenly Delight That Is So Good You Will Die™. It’s super simple: Stuff your Rosie with diced white onion and FRESH sage. Slice up some shallot. In a covered dish deep enough to house your chicken, coat the bottom in olive oil, put 1-2 tbsp of butter, toss in the shallot and some fingerling potatoes. Put the chicken on top, and put it in a pre-heated oven at 400°. Depending on the size of your bird (and your altitude), cooking times may vary. You might also consider taking the top off to brown it.
It might even yield enough leftovers for a second meal, if you’re unlike me and can exercise restraint.
Photo by Carol Mitchell via Flickr
Subscribe to our RSS Feed And checkout our coffee competition to win a $30 gift voucher to your favourite coffee shop : click here
(No Ratings Yet)
Loading ...
0 responses so far ↓
Subscribe to our RSS Feed and leave a comment to enter the commentator of the week competition and win a $20 Amazon.com gift voucher.
Leave a Comment