We finally made time to cook our second chicken from Early Bird Ranch. Shae Lynn and Kevin raise pastured meat chickens that are absolutely fabulous. It’s comforting to know the farmers that your food comes from. Greer and I visited their old farm last spring, and helped Shae Lynn move the chicken tractors since Kevin was out of town. So we saw the operation up close-and-personal, and highly recommend them. Early Bird Ranch has started doing a drop-off in Menlo Park, so place an order from their website if you’re local… we will be! They do turkeys and rabbit, too.
Since the meat is so tasty, I roasted it in a simple way: First, wash and dry the chicken. Make a rub of rosemary, garlic, lemon, olive oil, butter, salt and pepper. Then rub it all over the chicken, especially under the skin. Put the squeezed lemons and more rosemary in the cavity. Roast it in the oven at 400* for 30 minutes, and 350* for 40-60 more minutes. It was a huge hit with our dinner guests… the kids even ate all the leftover chicken bits until they were all gone! Can’t wait to get more at the end of the month!