Starts with a beautiful bird…thanks Arctic Butcher!
Slice the potatoes…but not all the way through. Look up hasselback potatoes, you’ll get the idea. These are brushed with duck fat and salt and pepper. Cook for about 30 mins at 425.
Melt some more duck fat and brush again. Cooke for another 30 minutes. About 5 minutes or so before they are done, add whatever toppings you’d wish. We did scallions and a soft French cheese for these.
Oh, did we tell you we rubbed the chicken in olive oil, salt, pepper, paprika, thyme, and sage and sat it upon a good ole’ Miller Lite can? We are beer snobs and don’t typically drink them, but it serves the purpose here. Thanks Uncle Bill! That cooks on indirect heat on the charcoal grill until the breast reaches about 158 (it will cook a little more when it sits).
Then we chopped up some shiitake and oyster mushrooms, scallions, leeks, and garlic. Delicious Orchards deserves a big shout out for some gorgeous veggies!