Use the freshest, local farm-raised chicken you can find. If chicken is the only protein for eight guests, you may wish to double this recipe and do two chickens; if you do, don’t forget to double the herb crumble ingredients, too.
3 cloves garlic, finely chopped
1/4 cup chopped fresh rosemary leaves
1 tbsp coarse salt
Freshly ground pepper to taste
1 whole chicken,
3 1/2 to 4 lb 2 tbsp olive oil + more for drizzling roasting pan (optional)
Fresh Spring Vegetables (recipe follows) Preheat grill or oven to 400°F. If roasting in oven, grease roasting pan large enough to hold chicken with drizzle of olive oil to prevent sticking; set aside. In bowl, mix garlic, rosemary, salt and pepper.
Rub chicken all over with olive oil. Sprinkle liberally with herb mixture. Place breast side up on grill with indirect heat or in roasting pan if you are using an oven.
Grill or roast until meat thermometer inserted into thigh registers an internal temperature of 165°F, about 1 hour. T
o cut chicken into 8 pieces, place chicken on board and cut legs off with thigh attached or separated, depending on how large you want your pieces. Cut chicken down the middle and separate the 2 breasts and 2 wings; these can be cut in half to offer smaller pieces. Arrange on serving platter along with Fresh Spring Vegetables.
Fresh Spring Vegetables
If you can find fiddleheads, they do make a lovely addition to the vegetable platter. They can also be added to the salad course. When they are available, I use them as often as possible—they are indeed a delicacy. If you cannot find them, simply increase the amount of carrots and asparagus. Sometimes I add fresh spinach if it’s ready in the garden.
This dish a platter with deep greens and will be a perfect addition to your full moon supper.
1 lb asparagus
1 lb fiddleheads (optional)
8 new young carrots, washed and peeled if necessary, cut lengthwise
2 tbsp butter
2 tbsp olive oil
1 clove garlic, chopped
1/4 cup finely chopped fresh parsley or chives
In large pot, bring small amount of salted water to a boil.
Wash and cut off woody stems of asparagus; discard woody ends. Place stalks in pot and boil, covered, about 3 to 5 minutes, depending on stalk thickness. Remove stalks from water and let drain.
Rinse fiddleheads (if using) well under cold running water. Cut off any brown parts on stems. In second pot of boiling salted water, cook fiddleheads until tender, about 10 minutes; drain and reserve.
Over high heat, bring third pot of water and 1 tsp of salt to a boil. Add carrots and gently boil until just tender, about 2 minutes; drain and reserve.
Just before serving, heat butter and oil in large skillet over high heat. Add garlic and par-cooked vegetables; cook just to heat through. Sprinkle with coarse salt and add parsley.
Garnish platter with a few edible flowers, such as chive blossoms, nasturtiums or dandelions.
I’m Danielle French, founder and owner of South Pond Farms. South Pond was founded in 2008 as a small food delivery business. I would grow food in my garden, make prepared meals and deliver them all over the GTA. Since then, the farm has been slowly restored and converted into a culinary destination, offering special events, weddings, workshops and corporate retreats all set in our restored century barn in the rolling hills of rural Ontario. My vision is to create a connection to the land, the food we grow and prepare in our kitchen to bringing people together.