One of the things I like about our local chicken farm is that it sells you whole chickens, with all their disgusting parts shoved up inside the hollowed out chest cavity.
It’s a bit gruesome but I love pulling out the neck, liver and kidney (I think – it’s purple and squishy) because those are the winners, as far as nutrition goes.
Organ meats are full of iron, minerals, vitamins and other good stuff that your body needs but probably doesn’t get enough of.
Sometimes I cook them separately but most times I’ll toss them into a saucepan, add a few veg and the carcass and make one of the most nutritious, mineralised stocks you can drink.
Greek-Style Roast Chicken
*from Simon Rimmer
- 1 x 3lb whole chicken
- 3 egg whites
- 1/2 tbsp honey
- 1 lemon (juice and zest)
- 1 tbsp cumin
- 1/4 tsp cayenne
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- sea salt & black pepper
- Whisk together the egg whites, honey and lemon juice and zest.
- Stir together the cumin, cayenne, ginger, cinnamon and allspice.
- Brush the chicken all over with the egg white wash, then liberally sprinkle over the spice mix. Season generously.
- Bake at 350 for 1hr 30minutes, or until the juices run clear. Let cool for a few minutes before carving and serving.
Like this? You might also like: