Harrowsmith – September 2019

HarrowsmithFall 2019 | 79

FOOD &

RECIPES

Folks, if you’re reading this and
have not yet tasted pasture-
raised heritage poultry, we
encourage you to do yourself—
and the planet—a favour and visit
a farmers’ market, farm gate or
excellent butcher shop to bring
home the real deal. We’re fairly
certain, from that first taste
forward, you’ll choose farmed
over factory, again and again.
Why? Well, we humans are not
so different from all the other
animals, including poultry: we’re
both made more interesting and,
yes, a little tougher (more on that
later) through a rich, natural life
well lived, and the more active we
are, the leaner and healthier we
are too. Heritage birds are good-

looking, with pretty plumage.

They’re not all disproportionate

breast meat; they’re actually built

to do a little ungraceful flying, as

opposed to just sitting around a

factory floor for a few weeks of life.

After about seven to eight

months living a free-range life

full of running, jumping, hunting,

scratching and pecking, these

birds are full of flavour. Heritage

breeds and pasture-raised

poultry are birds of a different

feather and, true, more expensive

than factory farmed, but they’re

oh so worth the cost if you know

how to prepare them. If you don’t

cook it right, you risk ending up

with a dry $60 turkey that just

might bring you to tears.

MAPLE-MUSTARD BRAISED

CHICKEN PIECES WITH

WILTED KALE

Serves up to 6

This healthy and delicious recipe

is practically a one-pot dinner.

Just add a dish of quinoa, rice or

buttered noodles, or how about

a side of our luscious Mushroom

Barley Risotto? For a change

of pace, any poultry will do in

place of chicken. This is a flexible

and forgiving recipe: we made

it with six pieces of chicken, but

the recipe can be expanded very

easily—bigger pan, more kale,

and as much chicken as you need

for your crowd.

About 2 tbsp butter

1 large bunch kale, ribbed and

chopped (about 8 cups)

2 apples, cored and quartered

1 large red onion, thinly sliced

1/2 tsp sea salt, divided

1/2 tsp pepper, divided

3 tbsp Dijon-style mustard

2 tbsp maple syrup

6 chicken legs, thighs or breast

1 tbsp olive oil

1/2 cup apple cider or chicken

stock

Preheat oven to 400°F.

Liberally grease ovenproof

casserole dish or roasting pan

with butter; set aside.