Local food, Recipes, Slow Food

Sunday chicken teriyaki style

Yesterday I had my first experience with buying poultry directly from a local farmer. Back Woods Family Farm operates out of Sophia, N.C. and sells organic vegetables, free-range chicken, and pasture-raised pork at a booth at the Greensboro Farmer’s Curb Market. Their land has been farmed by family members since 1858!

At first I put off buying this chicken because of the expense. But, if we want these kinds of products, we must support the farmers that provide them. The way chickens are produced in factory farms is unbelievably inhumane, and the hidden costs of antibiotics, hormones, and damage to our environment make factory farmed products much more expensive than we realize.

I stuffed this little chicken with spring onions, also from the market, and marinated it overnight in a sauce with these ingredients:

1/2 c combination of tamari/teriyaki sauce
1/4 c white wine
1/4 c lemon juice
2 pressed cloves garlic
about 1-2 T grated fresh ginger

I basted it every 15 minutes in a 325 degree oven, and roasted it for 25 minutes per pound.

It turned out absolutely yummy. Very delicate and moist. Next time, I’ll add just a touch extra time to the roasting time. Maybe substitute some orange juice for some of the soy-based sauce. It was a tad too salty for me, but my husband thought it was great. I added the carrots from my garden with about 30 minutes to go. That was a good move.

I served this with organic basmati rice cooked with organic chicken broth and a little of the marinade. Every ingredient used in this meal was organic and/or local except for the wine, tamari, and teriyaki sauce! Next time I’ll be ready to use all organic ingredients.

The Greensboro Farmer’s Curb Market is located at the corner of Yanceyville and Lindsey Sts. near downtown Greensboro.

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