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Local Butcher's Block Roasted Chicken


  • 1 local roasting chicken (4 pounds)

  • Butcher's Block BBQ chicken spice rub

  • 1/2 a lemon

  • 2 large sprigs fresh rosemary

  • 2 large sprigs fresh thyme

  • Olive oil

  • 2 tbsp flour

Local Butcher's Block Roasted Chicken

The juiciest, most tender and flavourful chicken in the Valley! These local roasting chickens come from as close as we can get! Paradise Meadows farm in Black Creek have been in the chicken business since 1976! And we've been carrying their product since we opened in 1985!

They raise their chickens free range, non GMO and with non medicated feed. They are the only federally inspected poultry farm north of Cowichan that sell local chicken and we are the only place to carry them! Which make these that much more irresistible!

Roast chicken is a satisfying dinner any night of the week, and when you’ve got the Butcher Block helping you out with supplying the spices and meat you can’t go wrong. Come on in and get one of our local chickens and our house made spice rubs to get this dinner started, lets start impressing your family and friends!


Preheat your oven to 400°

Remove giblets (neck, liver) from your chicken and put in a small pot covered 2 inches above with cold water, put on medium heat until the water is boiling then reduce to low and let simmer while your chicken cooks.

Rinse your chicken with gentle running cold water, then pat dry with paper towel. Make sure to wash your sink and surrounding area after rinsing chicken.


Lay the chicken on the rack in your roasting pan. Sprinkle a generous amount of spice mixture over the chicken along with a little splash of olive oil. Stuff your chicken with half a lemon and a couple sprigs of each fresh thyme and rosemary and more spice mixture.

Once the oven is preheated bake chicken for 12 minutes at 400°, reduce temperature to 350° and bake for an hour or until the internal temperature reads 165° when inserted into the thickest part of the thigh. Baste halfway through and again at the end.

Carve your chicken and enjoy!

Notes: Trussing your chicken is not necessary. If your wing or drumstick are getting too crispy just put tinfoil over them.

Special thanks to Selena Kowalsky. Her yummy culinary (and more) site is;


  • 1 local roasting chicken (4 pounds)

  • Butcher's Block BBQ chicken spice rub

  • 1/2 a lemon

  • 2 large sprigs fresh rosemary

  • 2 large sprigs fresh thyme

  • Olive oil

  • 2 tbsp flour

Butcher's Block Chicken Gravy

Once the giblets have been simmering for an hour remove from water, discard giblets and set the liquid aside to use in gravy.

Remove chicken from oven and remove from roasting pan to rest, strain drippings into a bowl. Skim 2 tbsp of fat (top layer of liquid) from that bowl and add to a empty pot on the stove on medium heat, add 2 tbsp of flour whisking until combined.

Slowly add the rest of the drippings to the pot, whisking the whole time. Once everything is combined add the giblet liquid in while whisking and let simmer for a couple minutes, whisking to cook out the flour. And there you have gravy!

Special thanks to Selena Kowalsky. Her yummy culinary (and more) site is;

chicken gravy.jpg
Chicken Gravy

Butcher's Block Sausage German Spatzle

Here’s a quick and easy dinner with our delicious Butcher's Block sausages that’s a bit different! We'll pair with Love Story Foods delicious German Spatzle. Everything’s already made for you and all you need to do is cook it!

We make over 40 different types of sausage in store! We’re constantly rotating our fresh ones throughout the week, giving you a selection that never gets old, and flavors to please everybody!



Put a pan on medium heat, add a small splash of olive oil and cook the sausages rotating often until all sides are browned. Their internal temperature will be 160 degrees once done.

For the spaetzle, put a pan on medium/high heat and add 1 tbsp of butter and the spaetzle, saute until brown and crispy. Once done add the juice from a wedge of lemon and a sprinkle of fresh parsley. Salt and pepper and more butter!!

Special thanks to Selena Kowalsky. Her yummy culinary (and more) site is;


  • Olive oil

  • Sausages

  • Butter

  • Spatzle

  • Lemon juice

  • Parsley

  • Salt and pepper

Pot Roast

Butcher's Block Best Pot Roast Ever

This Beef Chuck roast is available daily at The Butcher's Block. We’ll cut to whatever size you'd like.

Beef Chuck Pot Roast

Slow cooked in aromatics and our beef stock for 5 hours leaving you with the most tender flavorful roast you’ve ever had.


Our beef stock is slow cooked for 24 hours, enriching the deep hearty flavor you look for in a pot roast.

This recipe serves 5.


Preheat your oven to 300° and put a cast iron pan on medium/high heat.

Liberally season your roast with salt and pepper, once cast iron pan is hot add a tbsp of oil and sear roast on all sides until you get a nice brown crust.

Transfer to a heavy dutch oven and deglaze the cast iron pan by adding a splash of beef stock and scraping with a wooden spoon. Add into the dutch oven along with the remaining beef stock, onion, rosemary and garlic. Put the lid on and bake for 2 hours.

After the 2 hours reduce the heat to 200° and cook for another 2 hours.

Remove from the oven and add carrots and potatoes, cook a remaining hour.

If your potatoes and carrots don’t fit with the roast in the dutch oven, just lay the roast on top of the vegetables and put the lid on.

Once everything is done remove roast, onion, potatoes and carrots from liquid and put on a plate with tin foil over it to keep it hot.

Put the dutch oven over medium heat on your stove top adding the cornstarch slurry slowing while whisking, cook for 3-5 minutes to cook out the starchy flavor and until thickened!

Special thanks to Selena Kowalsky. Her yummy culinary (and more) site is;



  • 3 pound chuck roast

  • Salt and pepper

  • Oil

  • 1.5 cups beef stock

  • 2 sprigs rosemary

  • 5 garlic cloves

  • 1 onion, quartered

  • 6 carrots, peeled, cut into large pieces

  • 6 white potatoes, cut into large pieces (not russets)

  • 2 tbsp cornstarch

  • 2 tbsp cold water

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Baron of Beef

Butcher's Block Baron of Beef

If you’re looking for an inexpensive roast that has great flavor with the minimal help of salt and pepper and a little extra fat then the baron of beef will become a new favorite of yours. It’s an easy dinner for any night of the week!


Cooks in just over an hour and the gravy comes together in less than 5 minutes.


Remove the roast from the fridge an hour before cooking to allow to come to room temp.

Preheat oven to 400°.

Coat roast in olive oil, salt and pepper. '

Lay straight on a cast iron pan or in a roasting pan with fat side up along with extra fat.

Bake for 15 minutes at 400°, uncovered, reduce temperature to 350° and roast another 18 minutes per pound, uncovered, or until the internal temperature reaches 120° for medium rare. *See bottom for medium cook on roast.

Remove from oven.


Let rest with loose tinfoil over it for 15 minutes to bring final temperature up to 135° for medium rare. Thinly slice.

*Remove at 130° for a medium cook and let rest to a final temperature of 145°.

Special thanks to Selena Kowalsky. Her yummy culinary (and more) site is;



  • 3 pound chuck roast

  • Roast: cut to desired size

  • Olive Oil

  • Salt and Pepper

  • Extra Fat (available at The Butcher's Block)

Butcher's Block Beef Gravy

Put drippings over medium heat on the stove top, add flour (or cornstarch slurry) whisking constantly until combined.

Slowly pour Butchers Block beef stock in while whisking until you have your desired consistency.

Adjust seasoning.

Au jus:

Roast drippings

Au jus packet (purchase at The Butcher’s Block)

Special thanks to Selena Kowalsky. Her yummy culinary (and more) site is;

Beef Gravy

Butcher's Block BBQ Pulled Pork

This Butcher's Block Pork Butt Roast is cooked to absolute perfection in the crock pot, and the final results that are pull apart tender.

Searing the roast before you add it to the crock pot gives it that extra depth of flavor but if you are stuck for time and can’t sear first don’t panic. The end result will still be tasty and satisfying. (Thanks to our Butcher's Block Hickory BBQ Sauce!)

Here’s just a few idea’s of what you can do with pulled pork: A classic is the pulled pork sandwich accompanied by coleslaw and a soft bun, topping your mac and cheese with pulled pork or some tacos with pineapple salsa and cilantro aioli!! YUM.

Set a pan (cast iron preferably) on medium/high heat.

Season the roast with salt and pepper.

Sear on all sides until browned, about 3 minutes per side.

Add the onion, garlic, spices and apple cider vinegar to the bottom of the slow cooker along with the drippings from searing the roast.

For a 2-4 pound roast we recommend cooking on low for 6-8 hours, or 3-4 hours on high or until pull apart tender. For a bigger roast plan on adding an hour or two to either of the cooking times.

Discard fat. Remove from juices and shred with two forks. You can either discard the juices or reduce and pour over and use as a sauce.


  • Pork Butt Roast

  • Salt and pepper

  • 1 onion, roughly chopped

  • 3 cloves of garlic

  • 2 tsp thyme

  • 2 tsp chili powder

  • 1/4 cup apple cider vinegar

Pulled Pork
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