Gourmet Protein Share contains
Free Range Whole Roaster Chicken
These birds run around outside, are fed a diet of mixed grains as well as whatever grass, bugs and bits they find while ranging, and are raised without the use of antibiotics.
Roasting a chicken is super-easy! Here's a fool-proof no-hassle recipe:
1 whole chicken, neck and giblets removed from the cavity
1 tablespoon olive oil
Freshly ground black pepper
1 medium lemon, thinly sliced
Fresh herbs, such as parsley, rosemary, or thyme
Every cook swears by one method or recipe for roasting a chicken, but tricky techniques, fussy brines, and fancy rubs aside, only two things matter: crispy skin and juicy, flavorful meat. This basic method gives you both without any special pans or weird ingredients. Just rub the bird with oil, salt, and pepper, add a few aromatics, roast for a few minutes on high heat, then finish on low. Use any leftover meat in a Chicken Salad Sandwich, or use the carcass and roasted vegetables to make Chicken Stock.
Game plan: If you have the time and want crispier skin, salt the chicken the night before and refrigerate it uncovered. Let it sit at room temperature for 30 minutes before roasting.
1. Heat the oven to 425°F and arrange a rack in the middle.
2. Place the chicken on a work surface or cutting board and pat it dry with paper towels. Cut off and discard any extra fat hanging around the body cavity.
3. Drizzle the oil on the chicken and rub it all over the skin. Season generously inside and out with salt and pepper. Place the lemon and herbs inside the cavity, if using. Place the chicken breast-side up in a large frying pan or cast-iron skillet.
4. Roast the chicken in the oven for 15 minutes. Reduce the temperature to 375°F and continue roasting until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) registers 165°F, about 50 minutes to 1 hour more.
5. Remove the chicken from the oven and place on a cutting board. Let it rest about 15 to 20 minutes before carving.
Frass Fed Lamb, Ground or Stewing
Our lamb is freely ranged, raised without the use of antibiotics, growth hormones or animal by products. Remember, Grass Fed Lamb is meant to be eaten rare! Let your lamb come to room temperature and pat dry. Season well with salt, pepper, and rosemary or thyme. The flavour of the lamb is so beautiful that you don't want to overwhelm it with overpowering seasonings
1. Sear room temperature lamb until brown on all sides
2. Place in a heavy pot, season, add liquid (red wine, stock, water, etc) and any veggies you like
3. Place in a 250 degree oven and roast over low heat until done.
Arvinda's Indian Spices
A selection of Tandoori Masala and Vindaloo Masala. The most flavourful, aromatic Indian spices you'll cook with! Find out more about them on their website
Protein Share contains
Grass Fed Beef Pot Roast or Shank Roast
What's better than the smell of a roast in the oven on a chilly Fall day?
1. Thaw your roast to room temperature and pat dry
2. Sear the roast until brown on all sides
3. Place in a heavy pot, season, add liquid (red wine, stock, water etc), add any chopped veggies
4. Place in a 250 degree oven and roast over low heat until done
5. Let roast rest for 20-30 minutes under tin-foil before carving