I must say for the past two years I’ve been blessed coming to Steamboat. This year has been ever so exciting! What gets me excited you might ask? Fast pro bikers, tubing the rapids of the Yampa, Nooo! It’s the Farmers that have gotten me so excited! This summer I’ve visited many new local farms and have met wonderful new farmers all around the countryside of Steamboat. I’ve learned the many ways they have harvested year round, their techniques, and for some the challenges they’ve encountered.
It’s been a delight buying straight from the farm, getting to know more about this beautiful town I call home in the summertime, and finding the food that makes my meals oh so delicious! What could be better, fresh picked veggies, truly happy free-range organic chickens, vine ripened heirloom tomatoes, AND let’s not forget the chanterelle’s we forged while hiking in our forest! But that is a whole other story I will soon blog about!
Today I’m sharing a glimpse of the farms I visited as well as a truly farm fresh roasted dinner, everything bought from our local family farms! Shabbat Shalom!
Elkstone’s Meyer Lemon Marmalade and Roasted Chicken
1 large whole chicken washed and dried (4 extra thighs if serving more than 6)
1 jar Meyer lemon marmalade or orange marmalade
Garlic sprinkles or minced fresh garlic
Salt and fresh ground pepper to taste
In a large 9×13 glass dish or Dutch oven place chicken breast side down.
In a small pot warm the marmalade until melted. Add 2-3 cloves fresh minced garlic to marmalade. Using a basting brush, generously spread marmalade all over chicken turning the chicken over to get underneath too. Save extra for basting while chicken is cooking.
Note if using fresh garlic omit garlic powder. If you are not using fresh garlic, prior to basting sprinkel chicken with powdered garlic.
Roast chicken in a pre-heated 400 degree oven for 15 minutes. Turn oven down to 325 and continue to roast for 1 hour. Chicken is done when the juices run clear when leg is pierced.
Serve with roasted zucchini, carrots, onions and sauteed wild chanterelle mushrooms. We also served it with sauteed string beans, and a salad.
Farmer Michele and son Laurel