Certified Organic Family Farm
GARLIC & MUSHROOMS
PASTURED CHICKEN AND EGGS
Our Pastured Poultry may cook differently from the traditional grocery store chicken. There is less fat, cholesterol and no sodium phosphates added during processing. As a result, you don't want to overcook grass fed meat. I really recommend using a meat thermometer. Here are ways we have cooked our chicken.
Beer Can Chicken
We love roasting a whole bird in the oven as beer can chicken. We purchased a ceramic “beer can” stand at Bass Pro Shop, and it makes wonderful chicken.
This can also be done the same way on the grill.
Remember to use the leftovers for the next day or use the remaining meat for chicken salad, chicken pot pie, or other left over chicken dishes. Many times we freeze the chicken for an easy to make meal later. Then use the remaining chicken to make chicken broth.
Chicken on the Grill
We love the quarter, 8 piece, or ½ chicken grilled.
Turn grill on high.
Coconut Baked Chicken
Preheat oven to 350.
Wash, drain and pat dry the chicken pieces. Coat each piece with melted virgin oil. Beat egg in a large mixing bowl and add salt and pepper to taste. Add chicken to egg mixture and stir to coat.
Mix flour with finely coconut and coat each piece of chicken with mixture. Lightly oil glass casserole pan with coconut oil and place pieces of chicken in the pan. Bake on upper rack of oven for about 45 minutes in preheated oven.
*Chicken should be close to room temperature. Coconut oil stays liquid above 77 degrees. If your chicken is cold, the oil will solidify and break away from the chicken if not handled carefully.
Roasted Whole Chicken
Preheat oven to 425 degrees F.
Remove the giblets and wash the chicken in warm to hot tap water and dry thoroughly. Liberally season the cavity with salt and pepper. Stuff with the onion, celery, and garlic.
Brush melted butter and coconut oil all over chicken and season with salt, pepper and garlic powder. Place in a roasting pan or a 9x13 glass baking pan.
Roast for 11 minutes at 425 degrees F. Reduce the heat to 350 degrees and baste the chicken. Roast for 1 hour or until juices run clear when pricked between the leg and thigh. Baste chicken with pan juices every 10-15 minutes or so, but stop basting around the last 10 minutes. You can increase the temperature to 375 degrees F during the last 1/2 hour or so if you need to "hurry" it up.
Pour pan juices into a small saucepan and add chicken stock or water. Adjust richness by adding more or less stock/water. Make a slurry by adding the corn starch to the cold water and whisk into the gravy to reach the desired consistency. Add more if needed. Add more stock if needed and whisk and boil until gravy has thickened. Serve with the roasted chicken.
Here are other great recipes and knowledge on pastured poultry.
How to hard boil fresh eggs:
Our eggs are sold within a week of being laid which makes them hard to peel when they are hard boiled, but it does not have to be. Follow these instructions:
Bring eggs to room tempature. Fill your pot full of water and start to boil. Put the eggs into warm water. Bring to a boil. Cover. Remove from heat - keeping covered. After 12-15 minutes, put eggs a bowl with water and ice (ice water bath) and peel immediately. The shell should remove easily.
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