I’ve been on this MAJOR DIY kick lately!! It all stems from my desire to get back to basics, to keep things simple, and most importantly to keep things natural. I really only buy groceries from Trader Joe’s and I almost always pay a little extra and buy organic produce. Trader Joe’s is so wonderful and very reasonable, their organic options are usually only a few cents more than the non-organic options. Definitely worth the spare change, in my opinion.
One thing that I haven’t quite had a handle on is buying organic meat. The challenge is that it is often way more expensive than other meat, but after looking into it, I think it’s worth it.
I found this great summary by Whole Foods which explains that organic chicken “must be fed certified organic feed for their entire lives. Organic feed cannot contain animal by-products, antibiotics or genetically engineered grains and cannot be grown using persistent pesticides or chemical fertilizers.”
According to Natural Society.com “The United States and Canadian governments do NOT allow companies to label products “100% / Certified Organic” if they contain genetically modified foods.”
In case you were wondering what genetically modified foods are, Natural Society.com describes them as being “compromised of organisms (known as GMOs for ‘genetically modified organisms’) which have been genetically altered for ‘improvement’. Biotechnology giant Monsanto is the primary maker of genetically modified seeds, responsible for 90 percent of the genetically engineered seed on the United States market.”
And why is this bad? Well, eating GMO corn and soy has been said to cause cancerous tumors. I’m not an expert or scientist, but if you have an option to eat simple and clean without hormones and modifications, why wouldn’t you?
All of this (above) led to my poultry buying decision this week. I decided to pay a little extra and buy organic chicken. It was about $6 a lb (I think) and for two organic chicken leg quarters I paid about $6.55. Leg quarters consist of both thigh and leg meat. Granted, it’s considered dark meat and not quite as lean as chicken breast, I was also trying to be budget conscious here and opted for the dark meat (after all, I was planning on cooking it with herb butter).
I think most people are a little intimidated by the thought of cooking chicken on the bone and with skin on. It’s really not that difficult and it doesn’t dry out as easily as chicken breast. It’s great for slow cooking and braising. I wanted the skin to be crunchy and the inside moist and tender, so I seared it off on the stove top and finished it in the oven. This was the perfect balance of herbs that just blended so well together, the garlic and lemon really brightened it up and added great flavor. I hope you enjoy!
1 Lbs Chicken thigh and leg on the bone with skin on
3 Small garlic cloves
2 Tbsp chopped parsley
1 Tbsp chopped rosemary
3 Tbsp butter
- Preheat oven to 350.
- Set butter out and allow it to come to room temperature. Once at room temperature, combine butter, minced garlic, parsley, rosemary, and zest of two lemons.
- Next, separate chicken from the skin, without removing it completely, so it creates a pocket. Then using your fingers fill the pocket between the skin and the chicken meat with the herb butter.
- In a heavy bottom pan, cast iron skillet, or oven safe pan, place the chicken skin side down and cook over medium heat 5-7 minutes until skin is golden brown and comes away from the bottom of the pan easily. (I had a little bit of the herb butter left over and I placed it on top of the chicken).
- Flip over and bake in a 350 degree oven for 35 minutes until done. If your chicken skin starts to get too dark, cover with aluminum foil and continue baking, don’t seal the dish with foil, make a tent to promote even cooking not steaming