This weekend we visited the local farmers market in Sergeantsville, New Jersey hoping to find ingredients for a farm to table family meal. The selection did not disappoint. After all, the Delaware River Towns’ is home to dozens of farms providing a range of fresh produce and organic meats.
We decided to grill a free-range chicken, carrots (from the garden) and Jersey sweet corn, a local staple.
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Ingredients:
One Whole Chicken (Butterflied)
3 Cloves Garlic
Olive Oil
Fresh Sage
Fresh Rosemary
Fresh Lemongrass
Note: Feel free to swap herbs to suit choice and availability
Prep:
•Soak husked corn in water.
•Butterfly the whole chicken and generously rub olive oil throughout. Season chicken with the diced herbs and garlic. Salt and pepper to taste.
• Cut carrots into 1-inch slices. Brush with olive oil. Salt and pepper to taste.
Cooking:
Warm up the grill to around 300 degrees (typically low setting).
Put chicken on grill (butterflied part down).
After 30-45 minutes move chicken to the grill rack breast side down. Place carrots and corn on the grill on a low setting. Flip carrots every 10 minutes and rotate corn at the same time.
Allow the chicken another 30-45 minutes. By now the carrots should be caramelized and tender and the corn husks should be slightly browned.
Remove food from the grill and allow the chicken to rest for 5-10 minutes. Carefully remove corn from husks. Warning… they will be very hot.
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