Weymont Food Pantry

05/12/2026

The Pantry will be closed on Monday May 25 for the Memorial Day Holiday. It will be open the next day,Tuesday,May 26th at the scheduled times. 9:00- 11:00 am and 5:30-7:00 pm.

05/04/2026

How to grill chicken:

Basic Technique: Grill Roasted Chicken Pieces

Ingredients

Chicken: 4 lbs assorted chicken pieces, bone in and skin on
Brine (optional, but helps a lot, especially with breasts)

Brine: ¼ cup table salt (½ cup Kosher salt), dissolved in 1 quart water
Brine for 1 hour

Instructions:
1. If you have the time, brine the chicken pieces: Submerge them in the brine solution, and refrigerate for 1 hour (no more than 4 hours).

2. Preheat grill, and set to indirect/high.
On a charcoal grill, light a chimney full of charcoal, wait for it to be covered with ash, then spead the charcoal in two piles on opposite sides of the grill, leaving a space in the middle for a drip pan.
On a gas grill, preheat with all burners on for 15 minutes. Leave the ones on the outside on, and turn off the burners in the middle. On a 3 burner grill, you'd have On-off-On. On a 4 burner - On-off-off-On. And so on...

3. Season chicken with ground pepper. Salt it as well, if you didn't brine the chicken. I use about ¼ teaspoon of kosher salt per piece. *Also - if you're using a rub, season the chicken with the rub now as well.



4. Put chicken on indirect part of grill grate, skin side down, and cook with the lid closed. Turn skin side up after 20 minutes, or when the skin is browned. The chicken is fully cooked when the chicken breasts until they reach 160*F at their thickest part, and the legs/thighs until they reach 170*F. This will probably take 40 minutes for the breasts/wings, and 50 minutes for the legs/thighs.


5. If using a glaze (like barbecue sauce), when the chicken is almost cooked, brush the skin side with glaze, then flip the chicken, skin (and glazed) side down, over the direct heat part of the grill grate. Cook for about three minutes, or until the glaze is nicely browned; while it's cooking, brush glaze on the other side. Flip again (skin side up), and cook over direct heat until the glaze browns, roughly another 3 minutes; while it's cooking, brush the skin side with some more glaze. Remove to a platter, and serve.



In summary:
Cook indirect/high, skin side down, covered, for 20 minutes, or until skin is lightly browned. Turn skin side up, and cook indirect/high until fully cooked, an internal temp of 160*F for breasts/wings, 170*F for thighs/drumsticks; this should be 40 to 50 minutes of cooking time.

Then, if glazing: brush skin side with glaze, then cook skin side down on direct/medium for 3 minutes. Brush non-skin side with glaze, then cook skin side up on direct/medium for another 3 minutes. Brush skin side with glaze, and remove to a platter for serving.

05/04/2026

Here is a recipe and a video on how to bake your chicken in the oven.

45 likes, 5 comments. "Juicy Baked Chicken Pieces with Crispy Skin"

05/04/2026

We are getting whole chickens. Here is a video link showing how to cut a whole chicken.

19K likes, 612 comments. "How to Cut a Chicken Into 8 Pieces in Under a Minute - Kitchen Conundrums with Thomas Joseph"

05/01/2026

Here is the Miracle Lasagna Recipe
Ingredients You'll Need
1 jar (28 oz.) Prego® Traditional Pasta Sauce
6 uncooked lasagna noodles
1 container (15 oz.) ricotta cheese
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese, (8 oz.)

Directions

SPREAD about 1 cup pasta sauce in 2-qt. shallow baking dish (11" x 7"). Top with 3 uncooked noodles, ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese and 1 cup pasta sauce. Top with remaining 3 uncooked noodles and remaining pasta sauce. Cover.

BAKE at 375°F. for 1 hr. Uncover and top with remaining mozzarella cheese. Let stand 5 min.

I usually use 9 noodles and a 32 ounce jar of sauce.(it doesn't need to be Prego.) I also put a 1/2 pound of browned hamburger with the sauce before I start. Then I bake it for 1 1/2 hours.

04/30/2026

The Pantry Will Be Getting Ricotta Cheese
You can freeze it into smaller packages for up to 3 months. The texture will only slightly change .Be sure to put the ricotta in an air tight container or zip lock freezer bag. I'll have an easy lasagna recipe on Saturday for you.

04/28/2026

Here's a recipe for Pear Bread
Heat the oven to 325* grease and flour 2 loaf pans.
Mix in a bowl: 3 cups flour
1 teaspoon baking soda
1/4 teaspoon of baking powder
1 teaspoon salt
1 1/2 teaspoon cinnamon
In another bowl mix: 3 beaten eggs
3/4 cup of vegetable oil
2 cups sugar
3 cups of peeled and chopped pears
3 teaspoons vanilla
Add chopped nuts if desired.
Mix the 2 bowls together until mixed well and moist.
Divide batter evenly in two loaf pans.
Bake about an hour or until a tooth pick comes out clean.

04/25/2026

The Pantry will be open this week (April 27th); however due to the flooding in New London, Festival Foods just opened on Friday so they did not have any bread, produce, or deli items for our Pantry this week.

04/19/2026

Weymont food pantry will be open April 20th however; due to the flooding of the Wolf River in New London, Festival Foods was closed so there will be no bread or deli items this week.

04/02/2026

It has been reported that Ruby’s Pantry will be closing all operations.
This will not affect Weymont Food Pantry in any way. Our pantry will continue operating on its normal schedule: Mondays from 9:00–11:00 AM and 5:30–7:00 PM.