CSA Member Cooking Ideas: Stuffed Chicken with Chorizo & Soy-Braised Turnips

Heather is a nurse at McLaren, and a busy new mom. She lives in Petoskey with her husband Art and adorable daughter Lily. She and her own mom have been Bluestem members since the beginning. 

The Soy-Glazed Turnip recipe (see photo) is a favorite of ours and works well with other veggies too.  It's from the cookbook The Broad Fork by Hugh Acheson.  The roast stuffed chicken recipe (see below) is from Gordon Ramsey's cookbook Ultimate Cookery Course.  Apologies for the fuzzy photo: Heather's dog broke her laptop! 

Heather's Overnight Chicken Brine

1/4 cup of kosher salt

3/4 cup brown sugar

 a palm full of whole peppercorns

a palm full of rosemary and thyme

Defrost the chicken the night before and brine overnight in the fridge with enough water to cover.

Heather's Chicken Stock

After they eat the chicken, Heather uses the carcass to make stock as well, which just takes 35 minutes in her electric pressure cooker.  (She adds that FYI electric pressure cookers make wonderful Xmas gifts.)

left over chicken bones and organs

4 to 6 cups water

one onion cut up in chunks

several cloves of garlic

rosemary

peppercorns and thyme or Italian seasoning

Tonight I'm making a simple beet,  potato,  and Brussel sprout recipe.  If you want to post this to I cut up the veggies and roast them at  450 for 25 to 30 min after I  drizzle them with olive oil and sprinkle Italian seasoning on them.