From Marvin:

Peaceful, snowy winter weather has finally come in Nova Scotia. Over here at the farm we’ve been working on our applications for the free-range chicken and turkey licences, and arranging chick orders and processing dates; now we’re getting started with seed orders. We also enjoy studying ecology and healthy soil building practices whenever we get a chance throughout the off season.

From Selema:

This is the time of year when the aroma of a broiling chicken smells extra good. If you need a healthy, tasty recipe idea for your family, here’s a suggestion. I came up with this recipe for our Open Farm Day last fall. I don’t usually jump for the chance to work in the kitchen, but this time it was my turn to find or make a recipe. It was actually a lot of fun! And it was even more satisfying to know everyone was enjoying it. I have made it again several times since then, and it’s always relished by every one.  When I made it today, Rebecca went out into the snowy world and still found some fresh parsley in the garden under the snow, to garnish the chicken with. (The photo on the right) That made it even more special!

SELEMA’S BROILED LEMON CHICKEN

Ingredients:
The drumsticks, thighs, breasts, and wings of one (free-range)  chicken, approximately 4 pounds; or 8 pieces of your choice.

Marinade:
6 tbsp. lemon juice
2 tbsp. water
5 tbsp. olive oil
1/4 tsp. freshly ground pepper
4 tbsp. fresh oregano leaves, or 4 tsp dried oregano
5 medium garlic cloves
1 1/2 tsp. mustard powder
2 tsp. salt

Directions:
Blend marinade ingredients in a blender or food processor until smooth. Pour into a stainless steel bowl that is big enough to hold the chicken. Rinse chicken, and sponge dry. Put it into the marinade, making sure the chicken is totally covered with the marinade. Cover, and keep in the fridge for 2-12 hours. Preheat the oven to broil. Take the chicken pieces out of the marinade with a slotted spoon, and arrange them on a stainless steel baking tray. Broil for 30 minutes; remove breasts and wings to serving platter. Thighs and drumsticks will need to broil 10 minutes longer, or more  depending on their size. But don’t over bake, just till tender or until the juices run clear. Garnish with fresh parsley to serve.

I hope you have as much fun cooking this chicken as I did.