♪ They say ye'are what you eat, so I don't eat chicken feet ♪ ♪ But I love me summa' Grandma's pickled beets ♪ ♪ Well, cut it up, put it'na pan ♪ ♪ Throw it on these sholders see where it lands ♪ ♪ Right here in Farmer's Kitchen ♪ ♪ Maters, taters, beans and corn ♪ ♪ The cow's in the barn and the sheep's been shorn ♪ ♪ Kids in the barnyard ♪ ♪ Chasin' Grandpa's chickens, chickens, chickens ♪ ♪ Spices, slices, cuts and dices ♪ ♪ Gonna slash your grocery prices ♪ ♪ Right here in Farmer's Kitchen ♪ ♪ Help you grow your garden good ♪ ♪ With recipes to suit your mood ♪ ♪ Try some grub you've never tried before ♪ ♪ 'Fore, 'fore ♪ ♪ Smash it with a wooden mallet ♪ ♪ Gonna educate yer palette ♪ ♪ Right here in Farmer's Kitchen ♪ ♪ In Tim Farmer's Country Kitchen ♪ ♪ We gonna cook some good now ♪ Hello and welcome to the Farmer's Kitchen.

We're the farmers.

That's right.

This is our kitchen and we're cooking dinner.

You know, we were kind of like this morning, we're like, "What are we gonna do?"

Kelli reminded us that the Farmers' Market is open.

And I thought, okay, let's do this.

Let's go down to the Farmers' Market and do what?

Look around and then decide what we're gonna have for dinner by what we get.

Exactly.

So, I thought, okay, let's just go see what they've got.

So, we're in Kentucky, Franklin County.

Farmers' Market has been going on in some shape or fashion for 100 years.

Wow.

And I remember going to that first when I was like 12.

Did you?

Really?

Wow.

So, anyhow, let's go visit the Franklin County Farmers' Market and see what we can find for dinner.

And it's actually kinda laying right here.

But let's take a look.

[music playing] Kellie, where are we today?

So, today, you're at the Franklin County Farmers' Market.

I knew that, believe it or not.

[laughs] I mean, these guys are full-time farmers.

So, this is there.

This isn't just, you know, a weekend side hustle or something like that.

These guys have greenhouses and they are serious about their produce.

That's what they do.

Yes, absolutely.

So, I think one of the most important things for people to know is that we are a producers-only market.

And, you know, you may step into a Farmers' Market and think that the person behind the table, what they're selling is something that they've actually grown or produced themselves.

And that's not necessarily true at all markets, but it is here.

We do always give priority to people that live within Franklin County.

And then we, you know, outsource to other counties beyond that.

But everything you see here at the Franklin County Farmers' Market has been grown, produced or, you know, is a product from the person that is selling it.

Do you remember when this started actually?

What year?

In some way, shape, or form, there has been a market in Franklin County for about 100 years.

Wow.

Now the market, as you see it today with the pavilion, is closer to 20 years.

Twenty years.

Yeah.

So, our thing today was, okay, what are we gonna do for dinner?

So, I thought whatever we find down here is what we're gonna do for dinner tonight.

And we scored.

Nice.

So, what would you tell folks right now and to the rest of the world if you wanted to come to the market here?

What do they need to do?

If you wanna come to the market, you need to check out our times.

Our website is FranklinCountyFarmersMarket.org.

We're also very visible on social media, Facebook and Instagram.

So, you can follow along with us, figure out what time we're here and just show up.

We're right here on Wilkinson Boulevard across from the hotel.

The hotel right there.

Yeah.

[laughs] Well, thank you so much.

We're gonna go home and cook.

I love it.

All right.

Welcome.

[music playing] [music playing] So, we're back and sometimes you just need a roasted chicken.

Oh, yeah.

And we said whatever we find in there, we're gonna make.

We're gonna show you our version of a herb buttered roasted... Yummy.

..chicken.

You can't beat it.

Now, Nicki always messes around with butters.

We've done this years ago on the show.

But you've done a herb butter, a honey butter, and that's like a shallot.

Wine shallot.

Red wine.

That's good, too.

Yeah, that's good, too.

You can eat those with a spoon.

You know what?

We might have to put that on our sourdough bread that we bought at the Farmers' Market.

Do you wanna make your sourdough bread at home?

We've done that in the last couple of years.

You can make your own starter at home.

Oh, yeah.

It's not hard.

All you've got to do is get it going.

Take a look at that if you'd like.

So, day one.

What are you doing, Mrs.

Farmer?

We started with a -- We just used a glass bowl and we would cover it each night so we could kind of watch it better.

I just have these because I think they look fancy to have it on the counter.

We took some video with our phone because it was such a process.

Now, we used just regular store-bought process.

Now, we used just regular store-bought all-purpose flour.

Four ounces, four ounces, flour, water.

You put this in, mix it up, cover your bowl, set it in a temperature anywhere between 70 and 80 degrees, which is pretty easy to do.

We set it in a room over top of the garage -- That's kind of warm.

-- where we knew it was a little bit warmer.

Day two, we come back.

Twenty-four hours.

Twenty-four hours, and we notice there's already a few bubbles in here.

That's what you wanna see.

That means things are working.

It's eating.

Yes.

Day two, 24 hours later, we add four ounces of flour, four ounces of water.

We mix it up.

Stir it up.

Stir it up real good.

Then you scrape any down off the sides, down into the bowl.

Cover it, set it back in your spot where it's 70 to 80 degrees.

Day three.

Did you notice something different in day three?

I did notice something.

It's really starting to work.

It's starting to get a smell to it.

It is.

It's starting to smell like sourdough bread.

A little bubbly.

A little bubbly.

Same thing.

Feed it.

Four ounces of flour, four ounces of water.

Right.

Equal parts.

Mix it up.

Equal parts.

Mix it up.

Scrape it off the sides.

Cover it.

Back in your 70, 80-degree environment.

Easy and simple.

Easy.

Day four, we noticed something really unique.

It started getting a vinegar smell, and that sourdough -- Got excited.

-- it was sour.

It was a little pungent.

So, we stirred it up.

Fed it again.

Put it away.

Covered it.

And it really did.

You hoped for that vinegar.

Lots of bubbles.

Lots of bubbles at this point.

Day five, we fed it after day four.

Day five, guess what?

It's ready to use.

Yes, it is.

If you're having that action and it's doing its thing, sometimes you may wanna go another day, feed it and do it another day.

But it worked for us.

It was ready to go.

Now we took that old Miracle Maize corn dish, it's glass, that we bought at the antique store.

And you put your butter in there.

I did.

You put a little plastic in, just to give it a rough shape.

I mean, it doesn't have to be perfect because we're gonna eat it.

Right.

But long story short, tonight, you're gonna make an herb butter.

And we're gonna use some of this on our chicken.

How do you make that?

And it's easy.

And we're just gonna make one of them.

And what I did is I just took a stick of butter.

I like the salted because it's already got flavor.

For chicken.

What do you like in chicken?

I like sage, thyme, rosemary.

That's what I got.

And you could use a little oregano if you wanted, and some garlic.

Now, what could be better than that under the skin of the chicken and over the skin of the chicken?

Now, let's show you what I did just a little while ago.

You wanna be real careful when you do this.

You wanna go underneath that skin, pull that connective tissue out.

You don't wanna put holes in that because all your butter's gonna run out if you do that.

So, I went very carefully up in there, loosened that up, and we tied the legs off to prepare for that.

We're gonna put butter up under here and over here.

Yum.

Your herb butter.

I'm excited.

So, basically, you're just mixing all that stuff up to your taste.

You can put a little salt and pepper in there, too.

Right.

And this is just room temperature because you wanna be able to stir it around.

Okay, so that's about a teaspoon of sage.

Gotcha.

Then I'm gonna take the rosemary here.

Now, some people like sage, some people don't.

If you don't, don't use it.

Now, you could use dried herbs, and we do many times.

In fact, what I'm gonna mix up over here in a minute, she's gonna actually take this and put it in the butter dish to let it harden up.

So, I'm gonna go ahead and mix up my own batch over here with just a little bit of garlic, a little bit of thyme, a little bit of rosemary, a little bit of sage, a little salt and pepper.

And this is just to go on, and it's about a half a stick is what I'll use, and I probably won't even use all of that.

And that's just to taste, just to get some seasoning in there.

All right, so I have about a tablespoon of each of these, of the thyme and the rosemary.

And your sage, maybe a teaspoon, half a teaspoon.

Gotcha.

And I actually took two garlic cloves and crushed them in here.

[music playing] You're gonna put your butter right into the old cornbread pan.

That's a Miracle Maize.

That's from a long time ago.

That's neat.

Isn't that cool?

We've got a couple of those.

All right.

I'm gonna do plastic wrap.

That was your idea, because that way it makes sure it comes out good.

Wanna grab that for me?

All right.

We'll just lay that on top.

And we're only gonna make one.

We could make six here.

And you can do so many things.

What do you like in your butter?

Oh, yeah.

It's your choice.

So many, so many choices.

Well, the difference, that one is just honey and vanilla.

Oh, and that's -- One honey butter.

I can -- Yeah, that's delicious too.

All right, I'm gonna put that in here.

And that's just as simple as that.

You could put it -- you could press that into a more -- You could press it into a bigger butter container, a deeper one, and make it perfect.

But these are just fine for serving.

You know what?

I would like to put it in like an icing bag and then squeeze it out on my plate and then dip my bread in it.

You remember us making butter years and years and years and years and years ago?

Yes, that was fun.

A lot of work.

Heavy cream in a jar.

Take a look at this.

This was -- Bing, we're celebrating our 10th year.

I believe this was 10 years ago.

I think it was.

Take a look at this.

Here's us making butter.

Heavy cream, a jar, shake.

[music playing] There's no place you can go, hardly, to a restaurant and not come home and make that sort of a meal.

We've made all kinds of Chinese dishes, we've made Thai dishes, we've made all kinds of wonderful stuff in our own home.

But when it comes down to it, sometimes you just want a roasted chicken.

Oh, yeah.

This is our method.

Here's our 12-inch cast iron.

I wanna prove to you that you can use this outside, as well as in the oven.

Heat is heat.

That's right.

So, Ms.

Nicki, if we had to think about how many briquettes on the top and on the bottom -- I don't know.

-- for 350 degrees, what would it be?

You're brilliant.

I cheated, Kelli told me.

[laughs] Seventeen and eight.

That's eight on the bottom, 17 on the top.

You could very well do this dish outside.

We've done quail, a beautiful quail dish outside.

Oh, yeah.

Quail was good.

Quail and leeks.

That's good.

So, here's how we're gonna get started.

As we're cooking this in the oven, uncovered, I'm gonna put my vegetables underneath that.

So, what happens when those fats are rendering out of this burnt -- Yummy.

-- onto the vegetables?

Are you serious?

Let's peel some of these little skinny carrots here from Farmers' Market.

All righty, I will.

We get some green onions from the Farmers' Market.

So, what I'm gonna do is I'm gonna go ahead and put about two cups of chicken broth in here.

So, while our chicken is cooking, browning on the top, moist on the bottom, and the vegetables are retaining that beautiful, wonderful fat that's dripping off of that.

I'm gonna put a little chicken bouillon in here, and I'm gonna put some poultry seasoning.

Now, what do you like in your poultry seasoning?

I'll tell you what I like.

I like a little paprika.

I like some thyme.

I like some garlic.

Just whatever you like, or you can use a store-bought.

Now, we're gonna use some white wine.

What's the white wine gonna do?

It's gonna give you that wonderful, wonderful flavor It's gonna give you that wonderful, wonderful flavor when those fats mix with that.

You need to think about all the times that we've cooked our meats with wine.

our meats with wine.

Yummy.

We make our wine sauces a la Raoul.

So, now, we have these beautiful little carrots.

I'm gonna try to get these carrots right underneath this bird, so they really, really absorb that -- A couple more for you.

-- fat.

I'm gonna take some little potatoes, place around.

Now, you gotta think about your chicken roasting.

Some people like it 375.

I find that a smaller chicken, if you do it at 350, it doesn't take that much more time, and you won't brown the fire out of it.

You know what I'm saying?

Yeah.

I like these little potatoes.

They're cute.

I love those little potatoes.

Now, let's get some of those green onions, Nicki.

All right.

If you will cut them right up to about the green.

A little bit past the green.

We'll do a little salt.

Now, remember, we have some bouillon there, so we don't need much.

A little pepper.

And there's some in our poultry seasoning, so we don't need to go too much on the salt.

And I'm gonna take these green onions -- That we got from the Farmers' Market.

-- from the Farmers' Market.

And I'm gonna put a little more pepper.

Can't do too much pepper.

I like pepper.

You know, we saw Glen a couple weeks ago.

Man, oh, man.

I wish he would reform, but he just loves pepper too much.

He loves pepper.

Yes, he does.

He likes his pepper.

He likes his pepper.

So, I'm gonna put this little rack in here, and I'm gonna take this bird.

This is the part that makes it wonderful.

So, I'm gonna go up under the skin that I loosened up.

Be careful, don't break it, whatever you do.

And I'm gonna put that butter up inside of here.

That yummy butter.

Oh, oh, me, oh, my.

Then I'm gonna simply come on the outside.

Now, you think about a natural skin of the chicken and how the fat comes off there, but you add -- That yumminess.

-- the butter -- Yeah, I'm excited.

-- with the fresh herbs.

And you come across the whole bird.

You can put up a little inside of it.

You gonna lick your fingers when you're done?

[laughs] No.

I don't believe that I follow any rules that you're supposed to do in the kitchen.

Tie these little legs together to keep them from jumping in the pot.

We don't want that.

That's gonna brown up so beautifully, wonderfully.

I'm gonna come back with just a little salt, a little bit of pepper.

Look at that, look at that, look at that.

That looks amazing.

Some people say it's too much butter.

No such thing.

Ready?

Yep.

We have preheated our oven to 350.

And it's sitting there looking at us.

Yes, it is.

This is sitting here looking at us.

So, what we're gonna do is take this and put this on this tray because it's pretty heavy.

That'll even that weight out on that rack.

Yes, and the legs too.

We don't want it to fall through.

But again, you can do this outside if you choose to do so.

Now, a lot of times, I'll start that out at 375 for maybe 15, 20 minutes just to get a little bit of brown maybe 15, 20 minutes just to get a little bit of brown going.

Then I'll kick it back to 350. going.

Then I'll kick it back to 350.

And I find that after about an hour and a half, that's when I check the temperature.

And usually at that point, I'm about 165.

Ready to go.

Then you let it rest.

And then, you carve it up and you got something beautiful.

So, let's let the clock tick.

Okay.

All right.

[music playing] I've got a problem.

What?

I don't know whether to look at it because it's so beautiful, or eat it.

It's so pretty, but we should probably eat it.

I think we should eat it.

I wanna eat it, yes.

You know what I like to do?

I like to use my fish fillet knife.

Got right there.

Awesome.

That looks so perfect.

I'll tell you what, my buddy, Raul, the chef, years ago, taught me.

He says, "If it's really good and you wanna add more flavor and make it better, you should."

At the very end, when it comes out, if you wanna take some of that butter.

You did, didn't you?

It's almost ridiculous.

I want you to try one of those carrots though.

I can't wait.

Real quick.

Now, what happened?

Those carrots laid under that chicken -- Oh, they're so good.

It's so delicious.

The flavor of it -- Yes.

That's the best carrot I've ever had.

I like it.

That makes me so happy.

They're delicious.

Oh, I can't wait to try this.

Now, I'm gonna handle this and just pull this off.

I want you to look at this.

I want you to look how moist that is.

That moisture laid under that.

And that's your piece, Mrs.

Farmer.

It is that whole big piece?

Yep.

Oh, you forgot the skin.

Get that skin, get that butter on there.

So good.

Now see, roast chicken is great, but butter and herbs -- -- That's flavored perfect.

-- are fresh.

Are you kidding me?

It's tender.

From the Farmers' Market.

And I'm not usually one to eat like the breast, but that's delicious.

You outdid yourself again.

The sage.

My butter made it, didn't it?

Your butter made it.

It's all about my butter.

That's right.

The sage.

Oh, you know what we didn't try?

It's that little tater.

You gotta try the tater.

[music playing] You love your taters, don't you?

I do, and that flavor of the tater's good too.

They're perfect size.

That's delicious.

Your bread with your shallot butter.

What do you think?

We got all kinds of butter.

Bread's delicious.

I love the butter.

Wow.

What'd you put in that now?

That, I took some shallots, and I sautéed them a little bit in olive oil, maybe like one small shallot.

bit in olive oil, maybe like one small shallot.

Once they sautéed down, I put a quarter cup of red wine, and then I put the secret ingredient, some currant jelly.

I put two teaspoons of currant jelly, some of your Tellicherry pepper, and I made it, I let it reduce down to about two tablespoons and mixed it in the butter.

Ryle is still speaking to me.

You know what's the great thing about cooking?

If you're following somebody's recipe, somebody that you knew and loved, and trusted their taste in food, it stays there.

And when you eat that and you taste that, you think about that friend.

Oh, yeah.

All the time, the family, the friends who used to cook certain things.

It's a way to keep them alive.

I'm enjoying this.

Oh.

Now, we're gonna turn the camera off -- Oh, wow.

-- and have some of this.

But what's the great thing about cooking a whole chicken?

Leftovers.

If you have any, if you let us keep any.

So, what happens if you've been eating pizza, and burgers, and being really bad, and lots of cookies?

You gotta be good.

You gotta straighten up.

That's right.

For a minute.

For a little while.

For a minute.

So, we're gonna show you something quick and easy for lunch, or dinner, or even breakfast, that's really good, really tasty, and really good for you.

But right now we're gonna eat.

That's right.

[music playing] [music playing] We ate chicken.

Yes, we did.

And we ate bread.

Yes.

We ate so much we're tired.

Yes, we are.

So, what happens when you have beautiful, wonderful chicken leftovers?

There's so much you can do with it.

So, there was a restaurant, where I used to go through the drive-thru, get a turkey, bacon, avocado.

Oh, yeah.

Flatbread type thing.

This is kinda like that, except different.

We're trying to be good.

Trying to be healthy.

So, we're gonna use some lettuce.

Some beautiful lettuce.

This is good.

Now, I have eaten, but I can always eat more.

Right.

No, there's -- You do?

Yes, I could eat again.

Now what happens when you cure your own bacon?

You eat it.

It's like candy.

It is.

Oh, you know, the way that we do it is we take it and we put a cure on it, put it in the refrigerator for three to five to seven days, depending on how much cure you want.

Then take it out and lightly smoke it.

But let's get this thing started, Mrs.

Farmer.

All right.

You want me to cut up the bacon and the chicken?

Yeah, let's cut the bacon up tiny pieces.

Okay.

One more bite of that before you cut it up.

You can.

I'll cut, here's a little piece off the edge.

How's that for a little tiny?

Oh, my.

Okay, ingredients that you'll need for this.

We need salt, we need pepper.

We need a little bit of cilantro, if you like it.

Some people don't.

Chickpeas.

Love chickpeas.

And, you know, there's a few carbs there, but hey, we're okay.

Little ranch dressing, avocado, lime, tomato, chicken, bacon, olive oil.

That's right.

Let's do this.

All right, I'm gonna cut your chicken up.

Now, as you know, your avocados will turn brown once you cut them, so we gotta eat all this tonight.

That's right.

You know what?

Let's just watch a movie.

Okay.

And have -- Two hours from now, and we'll be starving, and we'll just eat all these.

Let me start throwing that in for you.

Is that all right?

Here's your bacon.

Oh.

[laughs] Now, you can use as much ranch as you want.

That's probably about a tablespoon and a half, just to give you a good suggestion of ranch flavor in there.

Who doesn't like ranch flavor?

That's right.

Chicken, we've probably got, if I had to guess, two-thirds Chicken, we've probably got, if I had to guess, two-thirds of a cup.

Beautiful, wonderful chicken.

And bacon.

We could just eat that and call it a day.

Yummy.

All right, so the avocado.

Make sure it's got a little bit of give to it.

Watch how smooth I am with it.

You're good at that.

All the way to the pit.

You need to fill the pit all the way around.

We're gonna twist it off.

Boom.

Here's the pit.

It's the pits, man.

Hit your pit with the knife.

Pull it up.

And you can slice these in the shell if you wanna slice those, how we're gonna slice them, and then, just dump them up.

[Music Playing] Now, you could put chickpeas.

If you don't have, you put black-eyed peas.

And it's giving a nice, wonderful earthy flavor.

Putting, I don't know, couple of tablespoons chickpeas.

Look, she got going on.

All right, looks good.

I would say that's three tablespoons of chickpeas.

Now, let's do our wet and dry ingredients.

So, the juice of a lime or two, these are small, so we'll use two.

So, there's the juice of two limes.

Look, I'm putting a little cilantro here.

Okay, all right.

Put two tablespoons of olive oil, making up for your ranch, and I'll stir it for us.

So, that's probably, if I had to guess, almost a tablespoon, or thereabouts, some black pepper, and some salt in the ranch.

It's going to run a little crazier, but little bit soft.

I'm gonna smell that.

Oh, yeah.

Delish?

Nothing wrong with that.

And the most important thing we're gonna do is put some cumin.

So, I would say probably at least two-thirds of a tablespoon.

And I'd say let's roll with it.

I'll pour and you stir?

Wonderful.

Now then you can add anything you want to this.

There's a lot of recipes out there, but we just happen to have all this stuff.

And we thought this would be a nice mix.

All right, let's make one here.

[music playing] All right, now let's see.

That is pretty.

Isn't that beautiful?

That is really pretty.

You know, food is special.

You know, you can do so many things yourself.

Food is beautiful.

It's wonderful.

It sustains us.

It makes us happy.

And it's something that's just magical.

And why not, if it's really good, make it better?

Even add more flavor.

That's too pretty to eat.

These are pretty.

Take that tomato, take that beautiful tomato.

Like Bob Ross.

Take your little tomato, put it on top of your thing.

It's a beautiful tomato.

He didn't need his paintings though.

[laughs] How do you know?

All right, I'm going to -- Oh, wow.

I'm gonna help you.

I'm gonna hold this up for you.

Oh, my goodness.

[music playing] Mmm.

Is it good?

Mm-hmm.

That's beautiful.

It's perfect.

Along with that cilantro, you've got a really limey, Latin American feel with this.

It's beautiful.

Want a bite?

I'm full.

I don't know how you're eating more.

Mm, mm, mm, mm, mm, mm.

Delish.

Give me about an hour and I'll eat the rest.

Now that was really good.

Delicious.

And because the avocado's turned brown, we're gonna a little bit of lemon in there before we put it in the refrigerator to... Good idea.

..keep it safe.

If there's any left after you're done.

After the movie.

So, that being said, Mrs.

Farmer, our half hour has flown by.

Yes, it is.

We kinda did a double dipper here.

We did the recipe and we said, "Okay, what are we gonna do tomorrow with the leftovers?"

That's right.

And hey, we got avocados that are still not quite ripe.

Gonna make some more tomorrow.

So, three days from now, we're gonna be doing that.

That's right.

It's been a long night.

Yes, it has.

But we got snacks.

Yes, we do.

That half hour flew by.

Mm-hmm.

You got a lot of cleaning to do still.

So -- That's true.

-- I'm gonna go watch a movie while you clean, how's it?

All right?

Is that how it works?

Yeah, yeah, yeah.

Shamey, shamey.

I know.

So, someone's gonna see this recipe and they're gonna say, "Mrs.

Farmer, where in the world would I go get this recipe?"

What would you tell them?

I say timfarmerscountrykitchen.com.

Does anybody ever come up to you and say, "Mrs.

Farmer," 24 hours a day, right?

Yes, I can't go anywhere without them asking me for recipes.

That's right.

Also, they're in the same situation and they're like, "Dang on, I would like to get on their Facebook page."

Is it impossible?

It is really hard.

What do you have to do?

You hit like.

We have a hundred and some thousand folks out there.

We've been on there since 2012.

That's how you know it's our real page.

And remember, Mrs.

Farmer, it's all about... Good times.

Good friends.

And really good eats.

And a nap in the middle of the movie.

You think?

See you next week with a brand new Tim Farmer's Country Kitchen.

You want another one?

Yeah, maybe.

[music playing] [music playing] Funding for Tim Farmer's Country Kitchen is brought to you by Boone Contracting.

Dream, Design, Build.

We Build Your Dreams!

Lexington.

[music playing] Wilderness Road Hospitality, Stanford, Kentucky.

[music playing] Buck's Grill.

Cooking for the folks since 2008.

Maysville, Kentucky.

[music playing] Ephraim McDowell Medical Center.

[music playing] In Danville, Kentucky.

[music playing] Gulf Coast Connection, seafood straight from the Gulf to you.

[music playing] [music playing] To order a cookbook, email TimFarmerCK@gmail.com.