On my recent trip to the adirondacks I had the luxury of eating an abundance of produce and a fresh chicken from the farm down the street. Rivermead Farms is a small farm in the heart of Keene Valley, NY and I believe the farmer Rob won best small farmer of the year. And let me tell you, it shows. His chickens are free range, organic, hormone free and they produce the best eggs I have ever had. A bright orange yolk is so full of flavor, the I feel the only way to cook them is by poaching or frying.
This trip I was very disappointed because they killed almost all of their chickens the day before we arrived and so there were no eggs. However, that meant there were chickens! So my sister and I embarked on making a recipe that would be full of flavor but would still be simple enough to pay homage to this fresh and beautiful bird. We did a maple thyme roasted chicken and it turned out fantastic. We took the backbone out of the chicken and flattened it so that it would cook evenly. It takes away the risk of dry breast meat as you have to cook the legs to 170 degrees. By flattening the chicken, the legs are higher and get a more even distribution of heat. Here is a link of a how to: www.seriouseats.com/2010/05/how-to-roast-a-chicken-butterflied-tips.html. I highly recommend this recipe for a change from the classic roast chicken. When I think of eating local, produce is what first pops into my mind, but if you can get your hands on some local chicken, what a treat!