Spring Grazing Season

The dry weather has really put our “Spring” season early and into overdrive. Fester the llama and his flock of sheep have been in the vineyards since late January. Moana the llama and her herd of goats have been nibbling away at the early poison oak shoots and tender brush sprouts. While we are still crossing our fingers for some rain, the beautiful and sunny California weather has been a perfect backdrop for our “office.”

Back at home, the chicks have arrived in all their fluffiness, and the baby lambs and calves are populating the pastures.

Roasted Chicken

This is perhaps the simplest and most frequently used recipe we will post. It is a staple in our home. And a tip for the kitchen supplier in your home, buy spices in bulk. It is much more affordable and generally better quality. Our favorite bulk spices come from Whole Spice in Napa. This recipe is simply a whole Napa Pasture Protein Chicken with a few tablespoons of Herbs de Provence and coarse salt. We love this mixture so much we actually keep the course salt and Herbs de Provence together as our Roasted Chicken Seasoning.

1 Whole Chicken (dethawed if frozen, this can take 24 hours in the refrigerator)

3 tbsp. Herbs de Provence seasoning

1 tbsp. coarse salt

Traeger version– Set your Traeger to smoke with the lid open until the gray smoke clears. Then close the lid and turn it to 375 degrees. While waiting for the smoke to clear or reach temperature, prepare your chicken! Rub the breasts, back, and legs with the herb/salt. Add more if it looks sparse.

Place your seasoned bird on the Traeger and close the lid. Check back in 1 hour. Insert a temperature thermometer and check the thickest part of the breast for a temperature of 165. If it isn’t quite at 165, you may be able to remove and “rest” the bird covered in foil on the counter for 5 minutes. The temperature will continue to rise. This prevents over drying your beautiful roasted chicken. Re-check and if satisfied, carve and enjoy! We also roast our birds in our oven if you do not have a smoker. It is much the same process, except the smoke part of course…

Bon Appetite