“I want to be strapped to a table, while a family of chickens argues over who gets to eat my legs.” ― Jarod Kintz,

“If you’ll be my Dixie Chicken, I’ll be your Tennessee Lamb, And we can walk together down in Dixieland Down in Dixieland”. This is one of my favourite Little Feat songs. I didn’t do southern chicken, I did stuffed chicken legs!

I’ve been working on my butchering skills and have only seen this preparation a few times, so I thought, why not?

I had a house full of trolls and a whack of chicken legs. My usual got to is to wrap in bacon and smoke over hickory. Tonight I wanted to try something different. My attack plan was simple, if I can get the first leg deboned, I can do it! Honestly, it was simpler than I thought. Creating these little poultry packs of heaven is something I will definitely go back to.

The fridge and the pantry had genoa, bocconcini, chèvre, tomatoes, and spaghettini. So let’s go Italian!

I blended the chèvre into a paste with garlic, red onion, and Italian seasoning. I placed a dollop of paste on a slice of genoa with a whole basil leaf and a slice of bocconcini. Rolled into a little cigar and then inserted it into the drumstick sealing the end with a toothpick. The outside was rubbed with olive oil and Italian seasoning. The little morsels of love were grilled on the cast iron until they were browned.

The meal was served with a tomato, red wine sauce tossed into the spaghettini.

Being able to take a bite without the bone there is a great experience. I’m thinking a bacon and cheddar stuffing next time!

Be well and eat well!

Scott

Where's the bone!

Where’s the bone!

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“We have normality. I repeat, we have normality. Anything you still can’t cope with is therefore your own problem.” Douglas Adams

I’ve spent the past year deciding where my future and my present lies. The path most familiar and comfortable is not necessarily the one that make you most happy and peaceful.  So you throw yourself against the wall and see if you stick.

As I said at the beginning of my Blog life, food has always been the constant in my life. Creating, relaxing, and showing love to my family and friends. I’ve managed to find peace and appreciation in the friends I’ve found, and the meals I’ve created. Where to go from here? I throw it out to the universe. I’m having fun and I hope that you will continue to too. There is something about taking ordinary ingredients and different views of them from this big world and distilling them into a mouthful of wonderment.

Last night we dined on rotisserie Jerk Chicken and dirty rice with black beans. My favourite marinade base has become yogurt. The chicken soaked in yogurt and my jerk spices for 4 hours. The yogurt having no dominating taste imparts the spices through and makes the meat juicy.  I’ve used it as a medium for chicken, lamb, and now as a base for salad dressings instead of mayonnaise.

Eating well doesn’t mean expensive. It meanings instilling love and passion into what you do.

Be well and eat well!

Scott

Spicy but not too hot!

Spicy but not too hot!