We went to St. Jacob's Market in Kitchener-Waterloo, which is an Amish community based farmer's market. It was started by the Amish but most of the vendors are run by people who live "normal" lives, pretty much like ourselves. We got some fresh veggies and a couple of roasting chickens for dinner. Even some fresh AUTHENTIC Montreal Bagels are sold there. They must somehow truck them in each week. A bit pricey but at least we don't have to make the trek. Everything is SO fresh (as it should be at a farmer's market).
There's a place that sells fresh fried apple fritters. Mmmm!! I've gotta find a recipe for their batter. They peel, core and slice the apples into rings, dip in batter, deep fry until golden brown, and then dip in brown sugar and cinnamon (what wouldn't taste good dipped in brown sugar and cinnamon??). The line ups are out the door and silly me, lined up for nearly 35 minutes to get a dozen of these little hip-inflating suckers! Well worth the binge extra 2000 calories though! :)
This coming weekend, we are leaving for Montreal to visit family and then on to Mont Tremblant for a few days. Unfortunately, the weather is not looking too good for that part of the country.
For dinner, I split the fresh roasting chickens in half and seasoned with a marinade and let it stand for only about two hours but it was still juicy, full of flavour and VERY delicious. I'm sure if it marinades for at least 3 hours or overnight, it would be even better!
For two chickens:
1/2 cup extra virgin olive oil
juice of 1 fresh lemon
1/4 cup of fresh chopped oregano
1 tbsp Italian Seasoning
1 tbsp Montreal Steak Spice
1 tsp praprika
2 tbsp fresh chopped lemon grass, if desired
1. With a cleaver or kitchen shears, chop or cut the chicken down the back side. Remove all the extra fat plus the bum.
2. In a bowl, combine all the ingredients and pour over the chicken. I also sprinkled both sides with praprika before placing on the bbq.
3. Combine all ingredients in a bowl. Lay chicken in a large Tupperware or ziplock bag and pour over chicken, making sure it is coated. Also, try to spoon some of the marinade under the chicken skin. It makes a huge difference in the the flavour of the meat.
4. Marinade in the fridge for at least 2 to 3 hours or overnight, turning a few times.
5. Preheat bbq to about 300 F (or low heat) and grill bone side down, turning once until done, about 1:15 total cooking time.
Before putting the chicken on the grill, I sprinkled liberally with praprika.