I want to talk about reducing the size of the organic waste we throw away every week.
It’s not a sexy subject but it’s an important one.
I believe we need to eat everything that is in the fridge (not at once, mind you)
I subscribe to the adage “waste not, want not”
When you purchase celeri, fennel, cauliflower, don’t you end up throwing large portions away?
Not anymore I say. The Celeri leafs should be used to help with a marinade of some kind and to imbue more flavor into a stew, or a stock. The fennel leaves should be used in the same way as well.
On Sunday, this is what I did.
I had too much left over parsley along with celeri leaves and fennel leaves.
Here’s what I did with it.
Herby and delicious Greek chicken
Bunch of parsley
Celeri leaves and the feet of the celeri
Fennel leaves and the fennel stalks
1 small container of greek yogurt (2.5% fat at least)
2 family packs of chicken backs (but would also work with thighs and a whole chicken)
Cut up the celeri leaves and the fennel leaves and put in a deep pan.
Take some chicken backs and wash thoroughly (the usual deal: first with water, pat dry, then with lemon)
Lay the chicken backs on the celery leaves and the fennel leaves.
Add salt and pepper to taste (chicken needs lots of salt)
Then take some thick yogurt (Greek style is ideal)
Blend the yogurt with the bunch of parsley and the lemon zest and juice of 2 lemons
Take the yogurt marinade and thoroughly give the chicken backs a Swedish massage
Making sure all parts of the chicken are drenched through (between the skin and the meat also
Let the whole thing marinade for 4-6 hours
Then, turn on the oven to 300 degrees
Bake for 2 hours
Crank it up to broil on high for a few minutes
The result will be crispy and delicious
My husband Greg felt it was cooked to perfection, crispy on the outside, nice and fleshy on the inside. He felt however that it was too green tasting (the fennel and the parsley overpowered the taste.) He gave it three stars. He ate two portions.
My son Ben, had two helpings as well and also gave it a three for that same reason (the fennel was too strong and licorice tasting) and you did not taste the hot pepper flavor enough.
Personally, I loved the taste and loved the greenness of it all.
Emilie, my lovely daughter, did not like the look of it and barely touched hers.
When I will make this recipe again:
I will not put as much fennel and not as much parsley to let the other flavors shine through
|Cooksploratrice’s Greek Chicken, Picture taken by Gregory Roy|
Did I use everything in my fridge? Yes
Did I feel good about it? Yes
Will planet earth thank us for thinking of these things one day? Yes