With autumn settling in around us, we wanted to recreate one of our farmers’ favorite fall meals — Quarter Spring Farm Roasted Chicken with Pear Chutney. Heather Bradley, co-owner and operator of Quarter Spring Farm, loves to prepare this dinner due to its ease-of-preparation and dynamic sweet-and-tart flavor. Roasted chicken with pear chutney is a staple in her kitchen after a long day on the farm, and since she uses their fresh, all-natural chicken and no-spray pears, she doesn’t have to worry about the concerns that come along with eating commercially-grown or factory-farmed food.
Heather begins her roasted chicken with pear chutney recipe by starting a pot of chutney on her stovetop that will simmer for 1 to 2 hours. She first picks 6 pears from her backyard tree and chops them along with a red bell pepper and sweet onion. These ingredients are tossed together into a large pot along with brown sugar, apple cider vinegar, and lots of warm spices like nutmeg and mustard seed, and simmered together until the consistency is soft but not mushy.
Next, Heather slathers one Quarter Spring Farm pasture-raised broiler chicken in olive oil, salt, pepper, and garlic salt. We opted to add a bit of thyme that we had on hand, and also added chopped onions, carrots, celery, and fingerling potatoes to absorb all the roasted chicken flavor in our pan. Heather roasts her chicken at 350 degrees for 50 minutes, taking care not to overcook the bird. We covered ours with foil for the first 35 minutes, then removed the foil to let the skin crisp and brown. Succulent, all-natural, anti-biotic and hormone-free chicken, perfectly roasted and topped with a fall-spiced sweet-and-sour fruit chutney. A perfect fall meal made with hearty, local ingredients.
A big thanks to Heather Bradley for her roasted chicken with pear chutney recipe! We hope our market shoppers enjoy this meal as much as we did.