Recipes and Suggestions for Cooking

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!