tinykitchenstories

Perfectly roasted, perfectly seasoned. Really, this is a must try.

Okay, pretty soon this blog will need to be called “Tiny Chicken Stories” instead of “Kitchen” if I keep getting a chicken at the farmers market every week. But I must admit, I really did outdo myself this time, and it wasn’t even on the time-consuming pepita-cilantro sauce that accompanied the chicken. Sadly, we didn’t even need it, even though it was delicious. I will have to make some (chicken) enchiladas soon and use the sauce then.

So what did I do that was so amazing? I’m not sure if it was the spice mixture or the butter. Since I have been responding well to the sheep and goat milk products recently, I found some goat-milk butter at Whole Foods and decided to try it. It has a delicious flavor, not sour at all, as I expected. It also melts quicker too. But it tastes like the smooth, unsalted butter of Europe, and I’m hooked.

Last night as I’m cooking the sauce, I decide to take about half a stick of the goat butter and mix in some ground cumin. I went to toast some cumin seeds up to grind them, then found a mixture that I’d already made that had ground cumin, coriander and brown mustard seeds. What the heck? I thought, and mixed in about a teaspoon of it into the butter. Continue reading →

Tags: coriander seeds, cumin, cumin roast chicken, goat milk butter, how do i roast a chicken, mustard seed, mustard seed chicken, perfect roast chicken, roasted japanese yams