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transfer them to the towel-lined baking sheet
Three of a kind
in a single layer. Let cool and drain.
from page 79
5 Cut the 2 whole garlic cloves in half length-
wise. Place all 5 garlic pieces in a medium
saucepan. Strip leaves from 1 thyme sprig and
add leaves to saucepan, discarding stem. Set
remaining thyme sprigs aside.
For chef Daniel Hadida, it's all about the
quality of the bird. "There's a literal definition
of 'pasture-raised,' meaning the predominant
diet is open pasture-foraged." He knows his
farmer by name, and at home, he suggests we
do the same with our butcher. His first step
during prep is removing the wishbone. "The
reason you take it out is because it helps in
carving later," he says. "You want to use every
piece of its meat and the bones."
6 Add salt, peppercorns, vinegar and remain-
ing 34 cup (175 mL) water to saucepan. Bring
to a boil over medium-high heat, stirring to
dissolve salt. Boil for 1 minute. Reduce heat to
low to keep warm.
Fresh mushrooms are available year-round
but still make a terrific ingredient for pre-
serving. This is a simple and quick-to-make
pickle for a first foray into home canning.
These tangy pickles are a perfect way to
capture the flavour of those fresh herbs at
the end of the season. Try pickled mushrooms
on pizza, added to pasta or on top of salads
(use the pickling liquid to make the dress-
ing), and serve them with cured meats and
sharp cheeses. You can also turn them into
marinated mushrooms by combining with oil
before serving: Open the jar, combine with
4 cup (60 mL) cold-pressed oil in a bowl,
cover and refrigerate for 1 to 2 days,
7 Fill hot jars with mushrooms, dividing
equally. There should be at least 1 inch (2.5 cm)
headspace between top of mushrooms and
rim of jar. Leave a few mushrooms out if jars
are too full, as you need room for pickling
liquid. Slide 1 thyme sprig and 1 rosemary sprig
into the side of each jar. Using small tongs,
transfer 1 garlic piece from the saucepan to
3/2- to 4-lb (1.585- to 1.81-kg) pasture-raised
chicken (see TIP)
Juice of half a small lemon
Coarse sea salt for serving
1 Remove the wishbone from the chicken by
pushing the tip of a knife through the neck cavity
and running it up each side of the bone. Then
hook your finger behind the bone and twist it out.
This will help with easier carving after roasting.
8 Ladle hot pickling liquid over mushrooms
in jars, dividing peppercorns as equally as
possible among jars, leaving V2 inch (1 cm)
headspace. Remove any air bubbles and add
more liquid to adjust headspace, as necessary
(there may be a little liquid left over; discard or
use for a vinaigrette). Wipe rims and threads
of jars. Place lid discs on jars, then screw on
metal rings, just until fingertip tight.
2 Dry chicken in the fridge on a roasting rack
set over a plate for 24 hours. This will concen-
trate flavour and encourage better skin crisping.
3 Preheat oven to 425°F (218°C).
2 Ibs (905 g) mushrooms (white and/or
4 Bring air-dried chicken out of the refrigerator
30 minutes before roasting. Truss the legs with
kitchen string and pull them back from the body.
Make sure any torn skin is covering the meat.
834 cups (2.175 L) water, divided
9 Immerse jars in canning pot, making sure
water is 1 to 2 inches (2.5 to 5 cm) above the
top of lids. Cover pot and return to a boil over
high heat. Process for 20 minutes. Turn off
heat and let jars stand in water for 5 minutes.
Lift jars out of water and place on a towel-
lined heatproof surface. Let cool and stand for
at least 24 hours.
1/2 cup (125 mL) fresh lemon juice
21/2 cloves garlic
6 sprigs thyme
5 Season liberally inside and out with salt.
Set on a roasting rack in a shallow pan so air
can circulate around the chicken. Roast until
an instant read thermometer inserted into
inner thigh near breast without touching bone
reaches 165°F (74°C), about 1 hour and 15 min-
utes. Rest for 20 to 30 minutes.
2 tsp (10 mL) pickling salt or other salt
with no additives
1 tsp (5 mL) whole black peppercorns
13/4 cups (425 mL) white wine vinegar
5 small sprigs rosemary
10 Check to ensure lids are sealed. Refrig-
erate any jars that are not sealed. Remove
rings, wipe jars and store for up to 1 year. Once
opened, refrigerate and use within 1 month.
6 Place chicken on cutting board and remove
rack from pan. Carve chicken and put the
pieces back into pan, skin-side up. Turn on
broiler and broil for 1 minute, just to get the
skin crispy again after resting.
1 Bring a canning pot of water to a boil, and
prepare jars and two-piece canning lids.
2 Line a large baking sheet with a lint-free
Makes five 1-cup (250-mL) jars
7 For a sauce, simply squeeze the lemon juice
into the pan drippings, then drizzle over the
meat. Sprinkle with a touch of coarse sea salt
3 Trim mushroom stems to about 4 inch
(5 mm). Cut mushrooms into quarters (or
halves, if they are on the smaller side). If mush-
room caps are 14 inches (3 cm) in diameter or
less, you can leave them whole.
WHAT TO SERVE
This local example's red berry fruit, light earth
and herbal tones will resonate with the pickled
Noir are a classic match.
4 Combine 8 cups (2 L) water and lemon
juice in a large pot and bring to a boil over
high heat. Add mushrooms, reduce heat and
boil gently, stirring occasionally, for about
5 minutes or until mushrooms are tender.
TIP Pasture-raised chicken is important be-
cause it infers slow growing and high nutrient
density due to the nature of wild forage. Hadida
prefers heritage breeds, such as Chantecler
and Rhode Island Red, which don't have huge
meat-to-size ratios. You can find them at a local
farm, farmers' market or trusted butcher.
Hidden Bench Estate Organic
Pinot Noir VQA
Use a slotted spoon to drain mushrooms and
VINTAGES ESSENTIALS 274753, $34.95
AUTUMN 2021 FOOD & DRINK