Chicken recipes

 

What do I do with a whole chicken?

Eat it!

Beer-can Glade Road Growing chicken (with Rising Silo beer)

Whole chicken is your best deal and you can always make stock from the remains. See this video on how to part a whole chicken.

Here are some recipes we have started to compile to help you out. Provecho!

Salt and pepper roast chicken

Ingredients

  • 1 whole chicken, about 3.5 pounds
  • 2.5 teaspoons salt
  • small bunch of mixed herbs like rosemary, thyme and sage

Note

By Melissa Clark of the New Your Times, "Calling for just four ingredients – chicken, salt, pepper and whatever herbs you have around – this is a recipe for roast chicken at its simplest and best. The method is fairly straightforward. You season the bird, then roast it at high heat until the skin is bronzed and crisp and the flesh juicy. If you have time to season the chicken ahead, you should; it makes a difference in flavor. And bear in mind, if you have the kind of oven that starts smoking at high heat, you can cook your bird at 400 degrees instead of 450, though you’ll need an extra 5 to 20 minutes to get it done."

Directions

1. Season the chicken inside and out with salt and pepper. If you have time, refrigerate the chicken, uncovered, for an hour, or overnight.
2. Heat oven to 450 degrees. Place chicken breast-side up in a roasting pan or large ovenproof skillet. Stuff cavity with herbs and tie the legs together with kitchen twine. (If you don’t have twine, leave the legs as they are.)
3. Roast 50 minutes, then baste chicken with pan juices. Continue roasting until chicken's juices run clear when skin is pierced with a knife, 5 to 10 minutes longer. Let stand 10 minutes before carving.

Chicken Provencale

Serves 4
A favorite from Rodale's Basic Natural Foods Cookbook (1984)

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • 1 chicken, cut into serving pieces
  • 1 onion (sliced)
  • 1+ cloves of garlic (chopped)
  • 1/4lb mushrooms
  • 1 teaspoon dried thyme
  • 3/4 teaspoons dried basil
  • 1/4 cup fresh parsley
  • 2 cups tomato sauce

Directions

1. In a large skillet heat butter and oil until hot.
2. Cook chicken skin-side down over medium-high heat for 10 minutes, or until browned.
3. Turn over and cook for 5 more minutes. Remove chicken from skillet.
4. Saute onions and garlic in same skillet for 2-3 minutes.
5. Cut mushrooms in half if large, add to skillet and saute for 1-2 minutes.
6. Return chicken to skillet and spoon mushrooms and onions over it.
7. Mix thyme, basil, and parsley with tomato sauce. Pour over chicken, cover, and cook over low heat for 40 minutes. Serves a happy 4.

Roasted chicken leg quarters with mole sauce

Serves 4

Ingredients

  • 1 1/4 teaspoon salt
  • 4 chicken leg quarters (nearly 3 lbs total)
  • 2+ tablespoons olive oil
  • 1 cup mole sauce (either prebought or using directions below)

Optional

  • lime wedges (for garnish)
  • cilantro sprigs (for garnish)

(Mole sauce)

  • 1 tablespoon coriander seeds
  • 1/2 teaspoon whole black peppercorns
  • 2 whole cloves
  • 2 chipotle chiles (in adobo sauce, if you can swing it)
  • 2 plum tomatoes (roughly chopped)
  • 1 onion (roughly chopped)
  • 1/4 cup roasted, salted peanuts (plus more chopped for garnish)
  • 1/4 cup raisins
  • 3 oz bittersweet chocolate (grated or chopped)
  • 3 garlic cloves (chopped)
  • 2 teaspoons dried oregano
  • 1 teaspoon cinnamon
  • 3/4 teaspoons salt

Note

Tasty recipe adapted from one of my favorite chicken cookbooks, Fifty Shades of Chicken. You can cheat and use a premade mole sauce if that helps you.

Directions

1. Rub 1 1/4 teaspoons of salt all over chicken legs.
2. To make mole, toast the coriander, peppercorns and cloves over a small skillet on medium heat, just until they are fragrant and start to smoke (about 2-3 minutes).
3. Transfer toasted spices top a blender and add 1/2 cup of water, chipotle chiles, tomatoes, onion, peanuts, raisins, chocolate, garlic, oregano, cinnamon and remaining 3/4 teaspoon salt and blend until smooth.
4. Center a rack in the oven and preheat to 325 deg F.
5. In a large oven-proof skillet over high heat, warm the olive oil.
6. Brown the leg quarters on both sides until crisp, about 8 minutes, adding more oil to the pan if needed.
7. Pour the mole sauce over the legs, making sure that it coats the meat evenly.
8. Cover the skillet and bring to a simmer over high heat.
9. Transfer skillet to the oven and bake until the meat is tender, just over an hour, turning the legs after 30 minutes.
10. Once the chicken is done, you can remove it from the skillet and continue to thicken the sauce in a simmer over the stove.
11. Serve chicken in the skillet with the sauce or over a serving platter with mole sauce spooned over chicken. Garnish with chopped peanuts, lime wedges and cilantro. Goes well with rice.

Roasted chicken with orange and sage

Ingredients

  • 3 1/2 to 4 lb chicken
  • 1 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 orange or tangerine (quartered)
  • 1 bunch sage leaves
  • olive oil

Note

Another tasty one adapted from Fifty Shades of Chicken.

Directions

1. Preheat oven to 400 deg.
2. Rub salt and pepper all over the chicken.
3. Put orange quarters and sage into the cavity of the bird.
4. (Optional) Truss the legs of the bird into itself by cutting a slit about 1 inch long, about 1 inch from the bottom of the breast through the skin only. Tuck just the ends of the two drumsticks into the slit you have just cut.
5. Place chicken breast-side up on a rack over a roasting pan. Drizzle with olive oil.
6. Roast until thigh juices run clear when pierced and skin is crisp and golden, about 1 hour and 15 minutes.
7. Let rest 20 minutes before carving.

Crockpot lemon roasted chicken

Ingredients

  • 3-4 lb chicken
  • 1/2 cup onion
  • 2 tablespoons butter
  • juice of 1 lemon
  • 1 tablespoon parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon thyme
  • 1/4 teaspoon paprika

Note

This recipe came with my crockpot and I appreciate its simplicity and deliciousness. The only thing lacking with crockpot chicken is crispy skin. If you are brave (or foolish, like me) you can try to gather up the chicken at the end, transfer to a baking sheet, and broil it with a watchful eye in your oven for the last few minutes in a last ditch effort to crisp the skin. Worthwhile, if you can master it!

Directions

1. Place onion in chicken cavity and rub outside with butter.
2. Put chicken in crockpot.
3. Squeeze juice of 1 lemon over chicken and sprinkle with remaining seasonings.
4. Cover and cook on low for 10 hours or high for 6 hours.

Crockpot tandoori chicken

Ingredients

  • 3-4 lb chicken, whole or parted
  • 1 cup plain yogurt
  • 2 tablespoons curry powder
  • 1 teaspoon ginger
  • 1 teaspoon salt
  • 6 cloves of garlic
  • juice of 1 lemon

Optional

  • cilantro springs (for garnish)

Note

Tasty and flavorful recipe adapted from Stephanie O'Dea. Watch out for small bones as the cooked chicken cook falls apart. Especially good with yogurt from Hoof Hearted Farm.

Directions

1. In a small mixing bowl combine half the yogurt and the spices.
2. Rub yogurt mixture all over the inside and outside of the bird. Put bird in crockpot.
3. Sprinkle garlic cloves and lemon juice on top.
4. Cover and cook on low for 6 hours or high for 4 hours.
5. After cooking the chicken, mix the remaining drippings with the other half of the yogurt and serve as a sauce on the side. Garnish with cilantro.

Chicken stock (Nourishing Traditions)

Ingredients

  • 1 chicken (or 2-3 lbs of bony parts)
  • 4 quarts cold water
  • 2 tablespoons vinegar (very important for extracting nutrients and gelatin from the chicken)
  • 1 onion (coarsely chopped)
  • 2 carrots (coarsely chopped)
  • 3 celery sticks (coarsely chopped)
  • 1 bunch parsley

Optional

  • 2 chicken feet (optional, but will increase the gelatin and nutrition content of your stock immensely without adding off flavors)

Note

Here is a recipe summarized from Sally Fallon's cookbook Nourishing Traditions. I cut corners, and just throw the carcass in the crockpot with at the very least water, vinegar and chicken feet for 24 hours. I'm sure if you follow this recipe more closely than I, your stock will be more nutritious. I use stock for other soups and stews, a base for cooking rice or grits, or just in a glass on its own.

Directions

1. If you have a large heavy knife, cut chicken into smaller pieces.
2. Place chicken or pieces in large stainless pot with water, vinegar and vegetables, excluding the parsley.
3. Let stand 30 minutes to 1 hour.
4. Bring to boil and remove scum that rises.
5. Reduce heat, cover and simmer for 6 to 24 hours The longer you simmer it, the richer and more flavorful it will be.
6. Add the parsley for the final 10 minutes to "impart additional minerals".
7. You can remove the larger chicken pieces at this point and set aside the cooked meat for chicken salads or tacos.
8. Strain the stock and refrigerate until fat rises to top and congeals. You can skim the fat at this point if you like.

Chicken liver hush puppies

Ingredients

  • 1 cup stone-ground cornmeal
  • 1 teaspoon double-acting baking powder
  • 1/2 teaspoon salt
  • 2-3 tablespoons onion (minced)
  • 1 egg
  • 1/2 cup milk
  • 1 chicken liver (minced)
  • peanut or sunflower oil (for frying)

Directions

1. Combine cornmeal, baking powder, and salt in a mixing bowl.
2. In a separate bowl beat the egg. Then add the milk, onion and liver.
3. Combine wet ingredients with dry ingredients.
4. In a heavy bottomed saucepan, heat about 1-2 inches of oil to 370 deg. Cover with lid. (You could also use a deep fat fryer).
5. Spoon teaspoons of the hush puppy batter carefully into the oil. Use lid or splash guard to prevent hot oil splashing.
6. Fry the hush puppies in the oil until golden brown (about 2 minutes) then remove carefully with slotted spoon.
7. Drain on paper towels and serve at once.

Puppy bones (aka Chinese chicken wings)

Adapted recipe from my mom and food.com.

Ingredients

  • 6 whole chicken wings
  • 1/4 cup soy sauce
  • 1 garlic clove (crushed)
  • 1 teaspoon grated ginger
  • salt and pepper
  • 2 tablespoons dry sherry
  • 2 tablespoons honey

Optional

  • 1 bunch green onions (chopped)

Note

Also works great for chicken feet!

Directions

1. Preheat oven to 375 deg F. Combine the soy sauce, garlic, ginger, salt, pepper, honey and sherry.
2. Pour over the chicken in a large bowl or ziploc bag.
3. Mix thoroughly, make sure marinade is covering all wings and refrigerate overnight.
4. Brush a baking pan with oil (you can lay down parchment paper first to avoid cleaning later). Spread out the chicken evenly in the pan. Pour some marinade over the chicken.
5. Bake 35 to 40 min or until cooked. Baste frequently with marinade and pan juices. Broil briefly after cooking if you would like them brown and crispy instead of saucy and sticky, your choice.
6. Remove from oven, top with green onion and enjoy!

Chicken liver pate with herbs

An easy pate recipe inspired by Jacques Pepin and tweaked by us farmers.

Ingredients

  • 1/2lb chicken liver
  • 1/2 small onion (thinly sliced)
  • 1 garlic clove (smashed and peeled)
  • 1/4 teaspoon thyme leaves
  • sea salt
  • 1/2 cup water
  • 1/2 cup butter (at room temp)
  • 1 tablespoon white wine
  • fresh ground pepper
  • toast or crackers for serving

Directions

1. In a medium saucepan, combine the chicken livers, onion, garlic, thyme and 1/2 teaspoon of salt.
2. Add the water and bring to a simmer; cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes.
3. Remove from the heat and let stand, covered, for 5 minutes.
4. Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed.
5. With the machine on, add the butter, 2 tablespoons at a time, until incorporated.
6. Add the wine, season with salt and pepper and process until completely smooth.
7. Scrape the pâté into 2 or 3 large ramekins; press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm.
8. Serve chilled with crackers or toast.

Quick pan-fried chicken liver

This is a quick and tasty way to prepare chicken liver. Young chicken livers are much more tender than beef or pork liver and so typically do not need steps like soaking in milk to mellow them out. You can fry them right up and enjoy all their tasty, healthy benefits.

Ingredients

  • 0.75lb chicken or duck liver
  • 3 tablespoons sunflower oil
  • salt, pepper, and ground cummin (to taste)
  • cilantro (chopped, to taste)

Directions

1. Heat 1 TB of sunflower oil in heavy bottomed pan on medium heat.
2. Cook chicken livers in pan, covered, about 3-4 minutes on each side. Only put enough in pan at a time that they have some open space between each other.
3. Carefully remove from pan to plate with spatula. Sprinkle with your seasonings or cilantro of choice.
4. Add another batch of oil and livers to pan and cook as above until finished.
5. Excellent served on hamburger buns or toast with mayonnaise, butter, raw sliced onion, tomato slice, sauerkraut or however you would eat a hamburger.

Chicken and peppers stir fry

Ingredients

  • 1lb boneless chicken breast (sliced)
  • 3-4 colorful sweet peppers (cut into 1/4 in strips)
  • 2 cloves garlic
  • 1 medium onion
  • 1 cup chicken stock or water
  • 4 tablespoons soy sauce (for the sauce)
  • 2 tablespoons honey (for the sauce)
  • 1/2 teaspoon sesame oil (for the sauce)
  • 4 tablespoons dry sherry or dry white wine (for the sauce)
  • 4 tablespoons cornstarch (for thickening at end)
  • 3-4 tablespoons additional water (for thickening at end)

Note

A quick dinner inspired by Judith Hanneman. You can add a tsp of cumin and or chili powder (or a hot pepper) for additional flavor.

Directions

1. Heat oil over high heat in a large wok or skillet. Add chicken and garlic and stir fry until chicken is lightly browned on all sides.
2. Add onion and peppers, and stir fry until peppers are crisp-tender and have turned brightly colored.
3. Add the sauce and heat to boiling.
4. Mix the cornstarch and water and add to the wok, stirring while adding. Bring to boil and boil for 1 minute.
5. Serve over rice, flat bread, or tortilla.