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Green Gravey (French Sorrel Based), Roasted Organic Heritage Chicken, French Sorrel, and Raisin Bisc

**All of the Recipes in the Arugula's Star Recipe bank are made out of All Organic Ingredients.  It is not just enough to support organic-local agriculture, but all items that one uses on a daily basis that TN cannot produce should be certified organic as well.  If everyone could demand that all foods should be produced organically and you support those organic products in your grocery stores by purchasing them,  then that is the one small step that we all can make to support the movement for all people to have the only choice on a shelf to be organic!  Truly, Organic Foods are simply the only way to go and we can only hope that all produced foods on our beloved soils & lands in the future can be grown organically! You should not only seek this out in your grocery stores, and through organic local farms, but also when you eat out.  Unfortunetly, to my knowledge there is not one restaurant (low or high end) in the Nashville and it's surrounding areas where one can go to puchase a meal that is 100% organic/chemical free, hence why Matthew and I never go out to eat! **


Green Gravey Ingredients:

4-5 T of butter

6 T of a mixture of old fashioned cornmeal and all purpose flour

1 cup plus of watered down Trader's Point Creamery Plain Yogurt

1 cup of finely chopped French Sorrel

1/2 cup of finely chopped Scallions

2 T of minced fresh greek oregano

1/8 of a dried ring o fire hot pepper, chopped into flakes

salt to taste

This is made just like a French Roux sauce, as it starts out with the butter and will eventually have the flour and then the cream, except the alterations and additions.

Melt the butter on medium to medium-low and then add all the chopped items, stir and cover and let sweat and soften.  This will be for ~ 5-10 minutes.  Take off lid and next turn heat down to medium low to low and add in the flour and meal.  Stir till it all thickens and almost gums up.  Remove from heat and start adding the watered down yogurt.  Add as much as you would like to get the desired thickness of gravey that you like.  After this is acheived, before serving you will put it back on the heat to allow to warm.

In the meantime, while you are making your gravey you should have your heritage bread, organic whole chicken in the oven roasting.  As we put up and butchered roosters last year, we have a great stash of delicious heritage breed birds to use, so I can only recommend West Winds Farm as a TN source of certified organic whole chickens, since we do not sell our reserved chickens.  As ours carry such a wonderful flavor, I just put the chicken in the Le Creuset Braising/Roasting Pot with some butter, rose wine, and about 8 scallion flowers.  I roast with the lid on at 385 for 25 minutes.  If you have a larger hen/chicken you would roast for 35-40 minutes I would say. 

For the raisin biscuits, I just used:

1 cup of all purposeflour, and 1 cup of old fashioned cornmeal

1 tsp of salt

1 1/2 tsp of cornstarch

1 1/2 tsp of baking soda

1/3 cup of vegetable shortening

~ 1 cup of watered down Trader's Point Creamery Yogurt, or Milk

1/2 cup of dried raisins

Mix all dry ingredients, then crumble in shortening, then add liquid and mix till it all just comes together.  Place out on a floured area and push out and fold over about 4 times.  Then roll out to about 1/4-1/2 inch and cut into roud shapes with a cutter or a glass.  Place on parchment paper and bake at 425 for 15 minutes.  These biscuits are the type of biscuits that old timers refer to as baking powder biscuits.  They are thin and more crisp than those fluffy, doughy, and puffy biscuits. 

Serve it all up just like the picture....

French Sorrel Leaves on the bottom, topped with the pulled roasted chicken, then with the Green Gravey and sided with the raisin biscuits.

A Very Wholesome and Comforting meal with a Green Twist!

 

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