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An almost savory, slightly sweet dish that pairs nicely as a main course with a salad or more veggies. Alternatively, try it for breakfast. Add a drizzle of honey or maple syrup and serve these for dessert too. What a versatile dish!? Goat cheese or ricotta cheese work well. And we like pistachios in it, but your favorite nut will work instead.
Gather herbs from your garden, almost any combination will do. Basil, mint, parsley, oregano, thyme, dill, or whatever smells delightful. Try another type of fish if you like, such as trout, salmon, or halibut. Be sure to use a nice quality olive oil or butter, since the simplicity of this dish highlights every flavor that is added.
Herb flecked, creamy ricotta is tucked under the skin of a whole spatchcock roasted chicken adding a boost of flavor and moisture. It requires about 10 minutes of handling the chicken, otherwise, most of the work is done in the oven. Any herbs from your garden or CSA will do, we actually chopped in a bit of carrot tops for their bright & bitter flavor. Get creative and add your favorites. Most any size of chicken will do for this recipe without too much adjustment to the other ingredients.
All you need to create this health-packed broth is the bones or carcass leftover after roasting. The vegetables are included as optional additions, but are hardly required. A splash of vinegar will assist in bringing the nutrients out of the bones.
Making this from scratch is a deeply satisfying project as it simply requires is a quick stir and then a day or two of patience. Be sure to check on it after 12 hours, but it could need as much as 48 hours to culture. When it is a thick consistency, it is done. An organic heavy cream that is not ultra-pasturized is required. If you don’t see “ultra-pasturized” or it says low-pasturized that is what you want. For the buttermilk, you need “Cultured” buttermilk, sometimes I am lucky to find organic cultured buttermilk, but not always. In this case, cultured is more important than organic.
