Roasted Herb Chicken

5 sprigs rosemary, picked and finely chopped, about 2 tablespoons 10 sage leaves, picked and finely chopped, about 2 tablespoons

3 cloves garlic, smashed and finely chopped

Pinch red pepper flakes

4 tablespoons extra-virgin olive oil, plus more for drizzling

2 (3 to 3 1/2-pound) whole chickens

Kosher salt

1 large or 2 small onions, cut into 1/2-inch dice

1 large or 2 small carrots, peeled and cut into 1/2-inch dice

3 ribs celery, cut into 1/2-inch dice

2 bay leaves

1 bundle thyme, about 10 sprigs

4 cups rich chicken stock

1 1/2 cups dry white wine

In a small bowl combine the chopped rosemary, sage, garlic, red pepper flakes and olive oil. Season generously with salt. Using your fingertips carefully work your way under the skin of the chickens to separate the skin from the breast to develop a pocket. Rub the herb paste under the skin of both chickens. Use all of the paste and try to distribute evenly. Drizzle each chicken with more olive oil and massage the skin. This will really help to get a nice brown crispy skin. Sprinkle each chicken generously with salt. Truss each chicken.

Place the diced veggies, bay leaves and thyme bundle in a roasting pan large enough to accommodate the 2 chickens without touching. Usually a 9 by 13-inch roasting pan. Add 2 cups of chicken stock and season the vegetables generously with salt. Arrange the chickens on top of the veggies in the roasting pan and place in the preheated oven.

Check the chickens about 15 minutes into the cooking process.  Lower the heat to 375 degrees  and continue roasting. After another 15 minutes, remove the chickens from the oven and turn over. At this point check the level of liquid in the roasting pan. If most of the liquid has evaporated, add another cup of stock and return the chickens to the oven. When the chickens have browned on the bottom, about 15 minutes, remove them from the oven and turn them back over. Return the chickens to the oven for the final 15 minutes of cooking. The skin on the chickens should be very brown and crispy. Remove the chickens from the oven and take the temperature. The thermometer should read between 160 and 170 degrees.

When chickens have reached the proper temp remove them from the roasting pan. Let sit for at least 10 to 15 minutes before carving.

Skim off the excess fat from the surface of the liquid.  Put the roasting pan on a burner, add the wine, bring to a medium heat and reduce by half. Add the remaining chicken stock and taste. Add salt if needed.  When the sauce has reached the desired consistency and flavor remove from the heat at this point you can strain the sauce or leave it with the vegetables in it to serve with chicken

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Roasted Duck with Honey Lavender Glaze

4 tsp. fresh lavender blossoms or 2 tsp. dried blossoms 2 tsp. fresh thyme leaves or 1/2 tsp. dried thyme

2 tsp. fresh winter savory or 1 tsp. dried savory

12 peppercorns

1 1/2 tsp. salt

1 duck, about 5 1/2 lb.

4 Tbs. lavender, orange blossom flavored honey

3 Tbs. red wine

Using a mortar and pestle or an electric spice grinder, grind together 2 tsp. of the fresh lavender blossoms (or 1 tsp. of the dried), the thyme, winter savory, peppercorns and salt.

Remove all the inner fat and the giblets from the cavity of the duck and discard. Rinse the duck and pat dry. Using a sharp knife, cut crisscrosses through the fat—but not into the meat of the breast. Rub the duck inside and out with the herb mixture. . Place the duck, breast side up, on a rack in a roasting pan.

Roast for 2 hours. Remove from the oven and pour off all but 1 Tbs. of the collected fat from the pan. Spread the duck breast with 2 Tbs. of the honey and return to the oven for 10 minutes more. Once again, remove from the oven and, using a large spoon, baste with the pan juices, now mingled with the honey. Return to the oven and roast for 10 minutes more. Remove the duck again, spread with the remaining 2 Tbs. honey and sprinkle with 1 tsp. of the remaining fresh lavender blossoms (or 1/2 tsp. of the dried). Roast for 10 minutes more, then baste again with the pan juices. Cook for 5 minutes more and remove from the oven. The duck is done when the juices run pinkish clear or an instant-read thermometer inserted into the thickest part registers 165°F. The duck skin should be crisp and deeply browned.

Cover loosely with aluminum foil and let stand for 10 minutes to prepare the sauce. Pour off the collected fat, leaving the pan juices, which should be about 3 Tbs. Put the pan over medium heat and add the remaining 1 tsp. fresh lavender blossoms (or 1/2 tsp. dried) and the wine. Deglaze the pan, stirring to scrape up any browned bits from the pan bottom. Cook until well blended and slightly reduced, 3 to 4 minutes. Keep warm.

Carve the duck, separating the wings, legs and thighs from the body and slicing the breast. Arrange the duck pieces drizzle with the sauce.

Roast Quail Stuffed with Swiss Chard and Raisins

Stuffing 1 Tbl raisins

1 or 2 slices bacon

1-1/2 pounds Swiss chard

3 Tbl minced onion

1 small garlic clove, finely minced

1 Tbl pine nuts, toasted

Salt and freshly ground pepper

Quail

4 quail; boneless and on the large side

2 Tbl olive oil

Salt and freshly ground pepper

1 small carrot, diced

1 small onion, diced

2 cups red wine, e.g., Cabernet or Zinfandel

2 sprigs thyme

1-1/2 cups chicken or vegetable stock

Stuffing

Preheat oven to 375°F. Soak raisins in a little warm water for 10 minutes; then drain. Chop bacon into 1/4 pieces; sauté until crisp and remove to a paper towel. Pour off all but 1 tablespoon of fat.

Set aside. Run a knife along chard stalks to remove leaves. Wash leaves thoroughly in as many changes of water as necessary to get rid of sand and grit. Drain and cut them roughly into 2-inch wide strips.

Heat a large sauté pan, over medium-high heat. Add 1 tablespoon bacon fat and onion. Cook 3 minutes until translucent. Add garlic, turn heat to high and add Swiss chard. Season with salt and pepper.

Cook until leaves are wilted but still green and liquid has evaporated. Remove from heat and let cool. Add bacon, California raisins and pine nuts. Check seasoning.

Quail

Divide chard mixture and stuff each quail. Brush quail on all sides with 2 tablespoons olive oil and season with salt and pepper. Lay on their sides in a small roasting pan and surround birds with carrots and onion.

Roast in preheated oven at 375°F for 4 minutes. Turn and roast for another 4 minutes. Then turn the birds, breast upwards, and roast for another 4 to 5 mintes, until temperature at center reaches 170°F.

Remove quail from oven; arrange them on a warm serving platter. Cover with aluminum foil and keep warm. Pour excess fat from roasting pan and deglaze with red wine. Add thyme; bring to a boil and reduce to 2 tablespoons of liquid. Add chicken broth; simmer for 5 to 6 minutes. Check seasoning. Strain and spoon sauce over quail

Pan Roasted Duck Breast with Blackberry, Brandy & Peppercorn Sauce over Sweet Corn Grits

For Grits2 cups water 1 cup heavy whipping cream 3 tablespoons unsalted butter 1 clove garlic, smashed 1 teaspoon Tabasco Sauce 2 ears sweet corn, kernels removed 1 1/2 cups stone-ground, white corn grits

In a medium sauce pot combine water, cream, butter, garlic, Tabasco and corn. Bring to a boil and slowly pour in grits while stirring with a wooden spoon. Reduce heat to low and cook for 30 minutes, stirring occasionally. Season to taste with salt and pepper. Keep warm until ready to serve.

For Sauce 1 shallot, minced 1/4 cup red wine vinegar 1/4 cup sugar 1 cup fresh blackberries 2 cups chicken stock

For Duck 4 (10-ounce) Muscovy duck breasts Kosher salt Freshly ground black pepper 1 1/2 teaspoons green peppercorns in brine 1/2 cup brandy

In sauce pot add shallot, vinegar, sugar, blackberries and chicken stock. Bring to a boil, reduce heat and cook over medium-low heat for 10 minutes. Let cool slightly, purée in blender and strain through fine-mesh strainer. Set aside until duck is ready.

Score fat on duck breasts in a cross-hatch pattern without cutting into the flesh. Season both sides with salt and pepper.

Place duck breasts fat side down in a 12-inch skillet over medium heat. Cook for 7-8 minutes. Using tongs, turn breasts over and cook for 4 minutes on other side until medium-rare, or desired doneness. Remove from pan and keep warm while sauce is finished.

Drain fat from pan. Add peppercorns and the brandy to the pan. Return to heat and bring to a boil. Brandy will ignite in pan. Cook until flames die out. Add blackberry sauce and cook for 3-4 minutes, or until a sauce-like consistency is reached. Season sauce with salt and pepper.

Divide grits on 4 plates.  Slice duck breast thin and arrange next to grits.  Pour sauce around the plate and serve.