“It’s a lovely thing
– everyone sitting down together, sharing food.
So take a moment, before you dig in, to smile at your
friends”. - Alice May Brock
3-5 lb chicken
1 tsp. salt
4 cloves garlic, peeled & halved
*1 tsp. basil
Freshly ground black pepper
1 tsp. butter
*1/2 tsp. thyme
2 tbsp. olive oil
*1/2 tsp. rosemary
(Use fresh herbs if possible; If you like spices be
generous with the amounts!) Pour 1 tsp. of the oil
and the garlic halves into the roasting pan, or clay
baker. Place chicken in pan. Season cavity and outside
of chicken with salt, pepper and butter. Sprinkle
with rosemary, thyme, and basil. Drizzle remaining
oil on chicken. (use chicken stock instead of oil
for lower fat, but use an organic stock if possible).
*If you have fresh herbs try using
them – use 3 tbsp. of finely-chopped fresh herbs
for each of the herbs listed above, or try our fresh
Inspired Market Gardens ‘POULTRY MIX’.
If possible rub in under the skin, or mix in with
My good friend Mhairi gave me this recipe years ago,
as the first recipe (and her favourite), in a ‘Cook’s
journal’, to which I have added many recipes
given to me by friends and family. Rather than decline
to share recipes, I’d rather pass them on, as
I know when I do the next cook is likely to think
of me whenever they make it. (a kind of culinary posterity
thing). This chicken is delicious, but a warning –
it is neither low-fat nor low-cal!
2 lbs. broccoli
1 pint sour cream
Cut-up chicken, or chicken breasts
1 ¼ oz. pkg. onion soup mix*
4 tsp. butter or margarine
1 cup whipping cream
Salk & Pepper
¼ cup parmesan cheese
Cook broccoli until tender crisp.
Place in large buttered baking dish. Debone and skin
chicken. Heat butter in large skillet until golden
brown; brown chicken in butter. Season with salt and
pepper and cook over low heat until tender. Remove
Combine ½ sour cream,
onion soup mix and pan juices. Spread ½ this
mixture over broccoli and top with chicken chunks.
Whip cream and fold into remaining sour cream mixture.
Spread it over chicken. Sprinkle with parmesan cheese
and Bake at 350º or until nicely browned. Serve
over rice. Serves 6-8 people.