Okay, I didn't call this page simply 'Recipes', as indicated on the
'Comments' page; I wanted to offer enough guidance to enable new folks
to find helpful information about cooking our chickens.
Because our chickens are a different breed, are slightly older and
typically larger that most found on the market, it can be helpful to
hear how other folks approach these chickens for the yummiest results.
In general, longer cooking times are needed; we use a meat
thermometer-- not a fancy one, bought at the local grocery store, works
fine for our purposes-- and when the thigh shows 170 degrees, it's done
throughout. We've found it takes a couple hours at fairly high temps
(375-425) but definitely read on for others' input, who are likely to
know as much or more than us.
Although one chicken costs somewhere around $20, the overall value
is actually very good. There is a great deal of meat on our chickens,
of high nutritional value; a 5 pound bird can feed 1 or 2 people up to
6 or 7 times easily, and a family of 4 or 5 will eat at least 3 times
if the leftovers from the first meal are removed from the bone and
combined with other ingredients for burritos, casseroles, etc. Several
people stress not to waste the bird and use the 'finished' carcass to
make broth from which soup, rice and other broth-based dishes may be
created. Anyone want to share how they do it?
During our vacation, we'll try to find enough down time to write
more about how we have prepared our chickens... in brief, several
dishes are our current favorites.
First time cooking~ simple
oven roasting remains our ultimate favorite, with any of a variety of
simple flavorings (rosemary, basil, lemon and garlic), with or without
veggies like potatoes, carrots, leeks, and onions; a rub of apricot
preserves mixed with garlic and dijon mustard is fabulous for both
roasting and BBQing. Because it heats the oven and house, we usually
cook two in different ways, enjoy a bit of both the first day and use
the remains for later dishes or to freeze, labeled noting the flavoring
and date.
Subsequent dishes from left-overs~ nothing beats this
chicken for cold chicken salad- we keep it extremely simple (at this
point) just to savor the basic flavor (don't use thawed left-overs,
it's just not the same as fresh); chicken in verde sauce over rice,
chicken parmesan with zucchini and/or mushrooms, and in Indian curry
simmer sauce with carrots, spinach, goat cheese pieces, and tomatoes...
these are recent delights in addition to plain sandwiches and nibbling
cold or warmed pieces with good cheeses and crackers.
Truth be told, neither of us are extraordinary cooks (I enjoy
raising them as much as cooking them). We've been given many great
ideas from others (including the apricot rub, thanks to Rachel!) that
have enriched our repertoire, for which we are grateful. And now we
present YOUR ideas... and thank you all endlessly for sharing your
advice and recipes with others, and us!
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