From the farmstead in Omena where they orchestrate Epicure Catering, Cammie Beuhler, Andrew Schudlich and Matthew Peschel turn out spreads that amp the elegance at weddings and other events across the North. Their secret is in the application of skill and creativity to best-quality local ingredients, including for this recipe chicken from Bakers Green Acres in Marion (available locally at Oryana Natural Markets in Traverse City).
The recipe begins with brining—“a great way to ensure concentrated flavors and proper moisture content,” Cammie tells us. She says the recipe takes a little forethought, but rewards with a perfectly seasoned chicken on the inside and crisp flavorful skin on the outside. “One chicken works fine but two chickens [in which case double the below recipe] work great for a small dinner party with the addition of a simple green salad and hearty bread,” she adds.
- 1 gallon cold water
- 1 cup kosher salt
- 1⁄2 cup sugar
- 1⁄2 cup crushed juniper berries
- 4 cloves garlic
- 10 black pepper corns
- 2 bay leaves