Dickson’s Farmstand’s Chicken SERIOUSLY Takes the Cake

More expensive food does, occasionally, just taste better. Not because it is fancy or cool, just because…well, sometimes you get what you pay for. Not ALWAYS mind you – I really don’t go in for $80 Kobe beef burgers or $300 glasses of of champagne. But when something is more expensive because it is raised ethically and allowed to graze freely and lives a life just waiting to be eaten by me…
Well then , I will pay for it.
I have waxed poetic about Dickson’s Farmstand before, but I have never bought a whole chicken there.
And now I will never NOT buy a whole chicken there.
When you buy a chicken that is not raised in a tiny hermetically sealed cage, you need to rinse it off. There might be a little extra blood or something…because these animals were, after all, alive at one point. And if there are a few pin feathers, don’t worry. They will burn off in the oven.
And be sure to preheat your oven to 360 degrees.
You want some nice sage, rosemary, thyme and chervil. Only use the chervil if you like licorice. Some sliced onions, fennel and/or shallots would not be remiss here, either, but resist the urge to throw garlic or lemon in there. You don’t want anything to take away from the taste of the chicken.
Well if that perfectly trussed chicken (Thanks, Dickson’s!) doesn’t look pretty, then just call me stupid!
Don’t call me stupid. It’s my blog. I make the rules
Salt and pepper that chicken and rub about 3 tablespoons of good olive oil all over the chicken. It will seem like there is not enough oil on the chicken, but if the chicken is good enough, that is all you need.
About 2 hours later, or whenever the thigh pulls easily away from the bird, the chicken is DONE. Now, it might not look as you would expect – there are no hormones or extra seasonings or treatments to the chicken’s skin, so the bird will look more blonde than golden. 
But looks can be deceiving.
Because this chicken was totally AMAZING. Moist, tender without being mushy, woodsy and earthy from the sage and rosemary, with light notes from the chervil. There were no strong acidic or pungent tastes to take away from the homey, comforting, yet totally divine taste of the chicken. The skin was impossibly crisp and the breast meat was as moist as if it had been dipped in gravy. The dark meat was rich and almost beefy. The whole chicken was nothing short of amazing.
I mean, the juices congealed right on the plate as if they had been stewing for hours on the stove. No more than 15 minutes after the chicken had been cut and was resting on the plate, the slightly golden juices from it thickened into jelly that made it perfect for a layer of jam on a chicken sandwich…
With some mayonnaise and roasted fennel…
That outstanding breast meat…

And some arugula, tomato and goat cheese. 
We didn’t really need the goat cheese…but what the hell?
The moral of this story is – sometimes ya get what ya pay for! This is the best chicken I have ever had outside of Paris, NO QUESTION. It cost more. And it tasted like it.
Now, if you will excuse me…I have some chicken jelly to eat on a slab of bread.


  1. donuts4dinner says:

    Best blog name ever? Also maybe the best idea for a dish ever. Crunchy Fritos over creamy foie gras is giving me the kind of pre-lunch drool I've never experienced.

  2. Medifast Coupons says:

    Great chicken!

  3. Fritos and Foie Gras says:

    @donuts-thank you so much for the kudos, and i must say…you just may have inspired a BRILLIANT dish…
    @medifast-it really was so delish!