Recipes and Cooking Tips for Heritage Breed Chicken

Cooking 
​Heritage Breed Chickens

Cooking chicken dose not have to be intimidating.  There is four basic cooking methods: 
1) Roasting/Baking-a cooking method that uses dry heat of an oven
2) Stewing-to cook (food) by simmering or boiling slowly in liquid (broth or water)
3) Frying-the cooking of food in oil
4) Grilling-to cooking food directly over a source of dry heat
Once you have chosen which way you are going to cook your heritage chicken you are ready to start.  Now, no matter which way you have chosen to use, the first step in cooking a chicken is always to wash the meat thoroughly and pat dry with paper towels.

** Tip #1-Brining-soak chicken before cooking in cold water with equal parts of sugar and salt in a container (the meat is soaked usually six to twelve hours)
I always recommend this if you plan on grilling and it is also great for roasting/baking.  The reason is it helps to tenderize the meat.  When I brine my chicken, I add herbs and an acid (lemons, limes or oranges) to my brine to add flavor.  Pick the flavor profile that your family enjoys and add that to the brine then repeat it when roasting/baking.

Examples of Flavor Profiles:
lemon, garlic and rosemary
lime, peppers and cilantro
oranges, brown sugar and thyme

As I always tell you, play with the combinations of flavors and do what your family likes.

Roasting 
​Chickens

Heat oven at 375.  Rub chicken with butter in between skin and meat and on skin the with desired seasonings. (You can place seasonings inside the cavity of bird, also.) Place chicken in roasting pan on rack. Place ½ to 1 cup broth or water in pan.  Cook for approximately 20 minutes.  Cover chicken with foil and turn heat down to 325 and cook chicken for 45 minutes- 1 hour. Cook chicken until meat starts to pull away from bone.  Meat thermometer should read 165 when inserted into thigh area.  Remove from oven and allow to rest 15 minutes before you carve chicken.

Frying Chickens

Cut chicken into pieces, place in zip lock bag cover with buttermilk and add seasoning salt.  Place in refrigerator over night.  Next day, dredge
chicken in flour with a little bit of salt and pepper for seasoning. Heat
oil to medium high heat, place chicken in hot oil and turn to brown all
sides. Lower temperature to low and cook approximately 45 minutes turning occasionally. When ready to serve turn heat back up to medium high and cook  chicken for 5 minutes turning occasionally.

Stewing Chickens

Now, stewing chickens has to be the easiest way to cook a chicken. 
1)Take your heritage chicken and place it in a stockpot covering with
broth or water. 
2)Next, choose your flavor profile and add to your stockpot.

Basic- onion, garlic and celery
Mexican-limes, jalapeño peppers and cilantro
 *Note- you can use a beer or 2 to replace some of the broth or water
Italian-olive oil, garlic and basil
Asian-ginger, soy sauce, garlic, sesame and szechuan peppers
Indian- curries, turmeric, cumin, ginger and garlic
Greek-lemon, thyme, oregano and olives
European-wine, thyme, rosemary, marjoram and sage

As always, pick flavors your family likes.   Be creative and play around with it and create something for your family.
 3)Bring the pot to a boil over medium to high heat. Reduce the heat until the pot  simmers. 
4) Simmer the chicken until the chicken is done. A 3-to4-pound broiler cooks in 60 to 75 minutes to cook thoroughly. The chicken will begin  to separate from the bones when it is fully cooked.
5) Remove the chicken from the pot.  Allow chicken to cool just enough to be able to work with it with your hands, pull chicken off bones and
tear  into bite size pieces.  
6)Divide into meal-sized portions  and use in your families  favorite recipes.  
Note: The chicken can be stored in the refrigerator for three to four days or in freezer in food storage bags for up to four months.

Crockpot Chicken

For Making Chicken and Noodles:  Cut up chicken and place in slow cooker on low add seasoning and enough water to cover chicken completely. Cook 12 hours on low. Remove chicken with slotted spoon and transfer broth to a large pan.  Allow chicken to cool just enough to be able to work with it with your hands, pull chicken off bones and tear into bite size pieces. Add chicken back to broth, bring to a slow boil and add desired noodles and cook until noodles are tender. Serve Chicken and Noodles with a fresh salad.

 For Making Chicken and Vegetables:  Follow the above recipe but instead of adding noodles add vegetables of your choice and cook until vegetables are  cooked, and serve with warm dinner rolls.

Healthy Chicken Nuggets
By Heritage Farmgirl-Kelly Sikes with Bountiful Harvest Farm

 Ingredients:
 · 1  lb.  ground  chicken
 · 1/4 cup old-fashioned oatmeal
 · 1/4 cup grated Parmesan cheese, divided
 · 1 tsp. seasoning salt, divided
 · 1/4 tsp.  black pepper
 · 3/4 cup breadcrumbs or panko crumbs

Directions:
1.  In large bowl, combine chicken, oatmeal, half the grated parmesan (1/8 cup), half the seasoning salt (1/2 tsp.), and pepper.  Knead dry ingredients into ground chicken. (Moisten hands to prevent sticking)
2.  In small bowl, combine breadcrumbs or panko crumbs with remaining seasoning salt and grated parmesan.
3.  Using a small scoop- scoop chicken mixture into balls.
4.  Roll balls into bread crumb mixture and coat evenly.  On wax paper, press balls to form nuggets.
5.    --At this point you can freeze-- or
6.   To bake: Preheat oven to 375° F. Arrange nuggets on cookie sheet sprayed with cooking spray or lined with parchment paper. Lightly spray nuggets themselves with cooking spray or olive oil for a crispier coating (optional). Bake 15-20 minutes, turning once, and checking - don't overcook! These baked nuggets will not really brown (unless you pan fry in oil) - if browning is desired, place under broiler for a couple of minutes at the end of cooking.

Just eat plain or pick your favorite dipping sauce, either way they are tasty little bites.

Heritage Farmgirl Turkey Recipe

Brine:

• 1 cup salt
• 1 cup brown sugar
• 2 oranges, quartered
• 2 lemons, quartered
• 6 sprigs thyme
• 4 sprigs rosemary

To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary. Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.

**Rinse the turkey inside and out under cold running water.  Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.

Turkey Stock: (optional)

• 2 tablespoon butter
• Reserved turkey neck and heart
• 1 large carrot, coarsely chopped
• 1 onion, coarsely chopped
• 1 large celery stalk, coarsely chopped
• 1 small bay leaf
• 3 cups turkey stock, chicken stock, or canned low-salt chicken broth
• 3 cups water

Heat the butter in a large heavy saucepan over medium-high heat. Add the turkey neck and heart, to the pan and sauté until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and sauté until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking. Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.

Preheat the oven to 325 degrees F.

Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels both inside and out. Place turkey, breast side up, in a large, heavy roasting pan.

Roasting Turkey

•  unsalted butter at room temperature (use as much as needed to cover entire bird)
• Salt and pepper
• 1 large yellow onion, cut into 1/8ths
• 1 stalk celery, cut into 1-inch pieces
• 1 large carrot, cut into 1-inch pieces
• 2 bay leaves
• 2 sprigs thyme
• 2 sprigs rosemary
• 1/2 bunch sage
• 3 or 4 sprigs parsley
• 2 cups turkey stock or you may use canned chicken or turkey broth

Rub breast side with orange segments and rub on all sides with the butter, stuffing some butter underneath the skin. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, remaining orange, celery, carrot, bay leaves, thyme, rosemary, sage and parsley. Loosely tie the drumsticks together with kitchen string. Pour the turkey broth in the bottom of your pan so that it is about ½ inch deep covering the bottom of the pan.  Roast the turkey, uncovered, breast side up.

 Heritage Roasting Times
Weight               325' Roasting Times              

  8-12                 1 1/4 to 2 1/4 hours
12-14                 2 1/4 to 2 3/4 hours
14-16                 2 3/4 to 3 1/2 hours
16-18                 3 1/2 to 4 hours
18-20                4 to 4 1/2 hours
20-25                4 1/2 to 5 hours
25-30                4 1/2 to 6 hours

     Done 165F degrees in Thigh

• Oven Temperatures vary, so roasting times are approximate.
• Begin checking for doneness ½ to 1 hour before the end of the recommended roasting time. Place a tent foil loosely over turkey when the turns golden brown. Do not seal the foil around the pan.
• Leave tent cover over the Turkey.
• Let the Turkey rest about 30 minutes before carving to allow juices to well up in the meat. This helps preserve the meat juiciness.

Enjoy the wonderful Heritage Turkey with your family!

Turkey or chicken Chili Recipe

1 lb. Ground Turkey or  Chicken
3 T.  of Taco Seasoning (see recipe below)
½ Cup of Water
4 Cups of Cooked Northern Beans 
2 Cups of Cooked Corn
1 Can of Rotel®
1 Cup of Heavy Whipping Cream
Cilantro -fresh
Salt and Pepper to Taste
 
1-Over medium heat in a skillet brown your ground turkey.
2-When turkey is brown add in taco seasoning and ½ cup of water and let simmer for 15  minutes.
3- Place beans, corn and Rotel in a stock pot over medium heat. 
4- Stir in 1 cup of heavy cream to turkey mixture, make sure it is well incorporated.
5- Add turkey mixture into the bean mixture.
6-Chop cilantro (I use a handful-you add the right amount for  your taste.) and add to pot.
7-Add salt and pepper to taste.
8- Cook an additional 15 minutes then serve.
 
*Note: Can garnish with cheese, sour cream and cilantro.
 
Taco Seasoning

2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons cornstarch
2 teaspoons kosher salt
1 1/2 teaspoons hot smoked paprika ( you can use plan paprika)
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
2 1/2 teaspoon Garlic Powder
3 teaspoon Onion Powder 

Directions:
Put all of the ingredients in a small jar and  shake to combine. Store in an airtight container for up to 1 month.

Please share your recipes in the box below and we will try them in our "test-kitchen".  Then you may see them on the website.... Bon appetit!

Healthy food from our family farm to your family table.

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2001 Cedar Grove Church Rd
Polkton NC 28135
704 258 2266
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