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ironchef 02-18-2007 03:16 AM

2/17 Special: Free Range Chicken "Two Ways"
Can't stress how much better free range chicken is than its counterpart.

Duo of Free Range Chicken: Pan Roasted Breast and De-boned Confit of Thigh
Yukon Gold Potato Galette, Mushroom Duxelle "Tarte Tatin", Brussels Sprouts, Natural Chicken-Herb Jus, Roasted Garlic-Dijon Aioli


elcameron 02-18-2007 09:01 AM

What have you heard about eating free range, organic chicken MR? I heard of a chicken tartar on one of the iron chef shows.

elcameron 02-18-2007 09:02 AM

BTW dish looks great, homey goodness taken to a new level.

lulu 02-18-2007 10:55 AM

That looks and sounds to die for. Or at least consideer a holiday for! In all seriousness, we never took a honey moon, and I the first thing I thought when I saw that is, OK, when we go on "honeymoon, thats what I want to eat"....so I guess that fixes the destination for us, lol! Would you share how you did the Brussels sprouts...i understand if not though.

ironchef 02-18-2007 02:16 PM

This is a good site that provides a lot of info about free range, organic chicken:


I made a little fact sheet and passed it around to the waitstaff during their pre-shift meeting to help them sell the dish. Despite how much more healthier the birds are, I still wouldn't serve them tartare style. I don't think anyone would be crazy enough to eat it anyhow. Well maybe a few people would, but that's a potential salmonella incident right there.

Lulu, the brussels sprouts are prepared fairly simply. I blanched them in boiling, salted water and then shocked them in ice water. Then they were finished ala minute sauteed with unsalted butter, lemon juice, parsley, garlic, and salt to taste.

elcameron 02-18-2007 06:23 PM

Being in NC I have been using these for whole roasting, and specialty. Very nice they taste fantastic, leaner than mass produced, very flavorful.

Ashley Farms : Poulet Rouge Fermier du Piedmont

ironchef 02-19-2007 03:14 PM

We usually get our free range chickens from Oregon. I did try free range chicken from South Carolina however. We had a special dinner with guest chef Bob Waggoner of the Charleston Grill and he brought free range chickens from Oaklyn farms.

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