The other night I made a Baked Chicken and Rye Biscuit supper. I purchased the chicken at Wild Oats, my favorite health food store.

Click on the Chicken to get to the Wild Oats Store Locater.
I like to purchase sustainably farmed chickens. They are much healthier, and make better meals than chickens purchased just about anywhere else. This bird cost quite a bit ($15.50), but it was enough to create three total meals for my family. After we ate the initial supper, I made chicken soup, and had leftover chicken breast in the fridge for sandwiches.

Before baking rinse the chicken with tap water

Fill the cavity of the bird with vegetables and rosemary herb

Pour Olive oil over the top of the chicken

Vegetables used in this recipe before being peeled and chopped

Chopped vegetables in the baking pan

Herbs sprinkled on the vegetables. I used Thyme, Oregano, and Pepper with a generous amount of sea salt.

I also sprinkled a tablespoon of sea salt on the chicken and then loaded it up with dried parsley, spinach, and chives

The organ meats and neck can be boiled with fresh vegetables, sea salt, and oat straw tea to make a very nourishing stock to be used as gravy or soup stock. I used this pot for soup later in the week.

Hard boil the stock for twenty minutes, then let simmer for a couple hours. Strain and save in the fridge until needed.

Grinding the whole Rye in the electric grain mill.

Adding Rye Flour to mixer

Whole milk buttermilk makes the best biscuits

After mixing pour out the dough onto your board. Dough should be sticky at this point.

Roll out the dough gently.
My Mom taught me that when making biscuits you use a quick hand and a gentle touch for light biscuits.

Rye Biscuits in the pan

I brushed the biscuits with Butter as soon as they came out of the oven. They were perfect with the baked chicken.
Recipe:
Rye Buttermilk Biscuits
3 C Fresh ground Rye Flour
3 C White Flour
1 tsp Baking soda
3 tsp Baking powder
3 tsp sea salt
Mix dry ingredients in the mixer
Add in
1 quart Whole Milk Buttermilk
1/2 C light Olive Oil
Mix until gently incorporated and then turn out onto a board. Gently press dough out until it is ready to be cut. Cut with a biscuit cutter, or a glass, as I used in the picture. I like my biscuits thick and so I leave the dough very thick and the average biscuit cutter is not large enough. I use an upside down drinking glass to quickly cut out the dough.
Bake at 450 for 30 minutes.
Brush with butter when just taken hot out of the oven.

Jenny Hatch
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