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I love to cook, I've always loved to cook.

As a young girl, my time was spent reading the cookbooks that mum kept in the bottom kitchen drawer. Always looking for a new recipe to try, a new food idea. Many weekends were spent making rainbow cakes with as many colours as possible – have you seen my Instagram, not much has changed, and looking for recipes that I could cook using what was available in the cupboard or from the vegetable garden.

At the aged of about 16, I remember stating that I wanted to leave the farm and travel the world. This would be followed by retiring by about 30 and moving back to South Gippsland to grow vegetables and cook. From 16 fast forward 20 years and I returned, starting Jacican Food Studio in Mirboo North, Gippsland where I grow vegetables and cook. This blog is where I share my food adventure.

Jaci

This is the continuing story of Nadine, from Wattlebank Park Farm, taken from the Winter 2018 edition of Gippsland Magazine. The article was put together by me, using Nadine's recipes ...

... Like myself, Nadine is a great supporter of other local farmers, producers, and artisans. As her farm does not supply poultry, we source a chicken from a Korumburra, free-range chicken grower. Sadly, as the cost of product and regulations has overwhelmed the farmer, this product is no longer available. We used the last roast chicken from this small holding for our meal and to share this recipe with you.

roast chicken GCLM Winter 2018 Wattlebank Park farm

If you would like to see more Gippsland produce, please remember to get out there and support your local farmer and buy their local farmed goods.

Ingredients

Freerange 2kg Chicken

Salt

Pepper

Butter

1 cup chicken stock

Method

1. Preheat oven to 220c

2. Pat down the skin on the chicken with kitchen towel place chicken on a baking tray and set aside.

3. In a small pan melt 50g of butter until just melted. Brush butter over chicken then, sprinkle with salt and pepper. Turn oven down to 180c and place chicken in the oven bake for 30 mins.

4. After 30 mins add 1 cup of warm chicken stock to the bottom of the pan under the chicken. Cover the chicken with foil and return to the oven. Bake for a further hour or until the juices run clear between the thigh and the leg.

We served the chicken with slow oven roasted red onions.

roast chicken GCLM Winter 2018 Wattlebank Park farm 2

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