Half hen free range 2-3 lbs

1 bunch summer savoury

1 bunch fresh basil

1 bunch fresh parsley

1 tbsp kosher salt

1 tbsp fresh ground black pepper

3 tbsp fresh butter

6 tbsp buckhorn honey

All ingredients from Carleton Place farmers market.

1. Heat the oven to 450°F. Five minutes after turning on the oven, put a cast-iron or other heavy ovenproof skillet on a rack set low in the oven. Rub the chicken with the olive oil, sprinkle it with salt and pepper, About halfway through, spoon a mixture of 1/4 cup olive oil and 2 tablespoons chopped fresh parsley, basil and savoury over the chicken. Garnish with more chopped herbs.

2. When both oven and pan are hot, 10 or 15 minutes later, carefully put the chicken, breast side up, in the hot skillet. Roast, undisturbed, for 40 to 50 minutes or until an instant-read thermometer inserted in the meaty part of the thigh registers 155–165°F.

3. Tip the pan to let the juices from the bird’s cavity flow into the pan (if they are red, cook for another 5 minutes). Transfer the bird to a platter and let it rest; if you like, pour the pan juices into a clear measuring cup, then pour or spoon off some of the fat. Reheat the juices if necessary, quarter the bird garnish, and drizzle with melted butter and buckhorn honey.

Our three participating chefs this year are:
Chef Glen “Skip” Sansome of Petit Bill’s Bistro
Chef Kate Klenavic of The Whalesbone Catering

And Ballygiblins own Chef Roger Weldon
More detalis @ http://www.herbfest.ca/

Come on out and support local Food and Drink

1/2 cup small diced onion

1/4 cup chopped dried cranberries

1/4 cup cider vinegar

1 tsp honey

1/2 tsp grated lemon zest

1/4 tsp kosher salt

Method

1. Combine ingredients in a saucepan over medium heat.

2. Simmer for 5-6 minutes or until it thickens.

3. Let cool.

cool salad

See Roger showcase his favourite organic selections from Ballygiblin’s Restaurant & Pub’s seasonally inspired menu which includes hot sauces made from local Lanark County hot peppers. Roger is a recent attendee of “Terra Madre”, a Slow Food conference in Turin, Italy. Ballygiblin’s is a recent recipient of the Take a Leap Award from the Art of Being Green Festival for its leadership in recycling and green business practices in the hospitality industry.

Our own Beety Soup…

3 cups roasted beets- roast, cool, peel then dice.
½ cup carrots- chopped in small dice.
1cup onions- small dice
1 cup cabbage- green or red shredded
½ tsp caraway seeds

Combine with 1 tsp butter and cook until slightly tender, about 10 min
Then add: 4 cups beef or vegetable stock
1 tbsp of red wine vinegar
Add salt and pepper and simmer for 20 min
Served as is or as a puree
Garnish: dill sour cream and serve with a dark whole grain bread