on chicken in a goat cheese sauce.

It has been so long since: 1) I have been able to blog and 2) I have eaten any kind of alfredo.

The first, you can blame on our recent move–although it did happen a while ago, we’re just now setting up internet.
The second, though, you can blame on our attempt to eat paleo-ish, and also on my hubby’s lactose intolerance.
However, we both love alfredo sauce, so I thought I’d try to come up with a substitute that wouldn’t harm us too much. And guess what? It worked! It’s not quite alfredo, since it uses goat cheese, but we found a gouda-style hunk of it at our farmer’s market, red rind and all. So yummy! We also found good-quality grass-fed cream (unfortunately, there’s no raw milk allowed in our state), and that makes a difference, too.
Here’s what you will need to gather to make your own almost-chicken alfredo:
~one whole chicken (pastured, not grain fed)
~a couple of tablespoons of melted unsalted butter
~one stick of not-melted salted butter
~one and a half cups of heavy cream
~one cup or so of shredded Gouda goat cheese (I don’t know how many ounces–I just used the whole hunk)
~a few handfuls of fresh herbs (I used oregano and parsley)
~four garlic cloves (minced)
~two or three zucchini, julienned
Here’s what you will do:
Preheat your oven to 425.
Check our your chicken cavity and make sure there are no guts or bloody stuff hiding in there. If you find any nasties, get all that mess out, then smother the whole bird with some melted unsalted butter. Sprinkle heavily with salt and pepper. Stick in a pan, then in the oven, then turn the oven down to 375 and roast for 20 minutes per pound. I had roughly 2.8 pounds of chicken, and I roasted mine for about an hour. Oh, and you should make sure you tie your little legs together so they don’t get roasted to smithereens.
Then, when your chicken is done (I don’t use a meat thermometer, but ours was perfectly juicy), set it aside to rest. Toss your julienned zucchini in melted butter, salt and pepper, and spread out in a baking dish. Bake until tender, but not mushy–you can it at 375, so keep your oven on.
While the zucchini bakes, melt the salted stick of butter in a saucepan. Add your minced garlic and simmer a bit, then add your cream and herbs. Heat gently until the sauce kind of spits, don’t boil it. When it’s puckering, add the cheese and stir until melted, and salt and pepper to taste.
Carve your chicken, and serve over the zucchini like pasta. Top with the goat cheese sauce, and you’re done.
Happy alfredo-substituting!