We just had our first batch of chickens butchered last week - what a beautiful batch of roasters! roasters in the 6 pound range are hard to come by, and this batch averaged 6 pounds! We had also lucked out the week before when Tom found a stainless steel cabinet type smoker at Penn State Salvage - so we will be able to offer smoked, fully cooked chickens starting with our next batch. We just experimented and smoked two birds, and boy were they DELICIOUS!
People had asked how we prepare our chickens, and here's our favorites:
I like to use the roasted chicken recipe out of the Grassfed Gourmet Cookbook, by Shannon Hayes. It's an excellent cookbook, with a wonderful knowledgeable author who will really show you the way around purchasing and preparing local, grassfed meats.For more details go to http://www.grassfedcooking.com
Chicken Herb Rub
1 tablespoon coarse salt
1 tablespoon freshly ground black pepper
1 tablsepoon dreid thyme
2 tablespoons dried oregano.
Mix all these together. Use 2 tablespoons of this mixture and combine with 1 clove of chopped garlic and ¼ cup of olive oil in food processor. Process into a smooth paste and rub over chicken and under skin.
Shannon’s Favorite Herb-Roasted Chicken
Preheat oven to 350F
Rinse chicken, pat dry with paper towels. Rub herb paste all over chicken, being sure to get underneath as well as on top of skin. Allow to sit for 2 hours in the fridge, OR roast immediately for roughly 1.5 hours. Internal temperature of chicken should be 160F in breats, and internal temperature of thigh should be 165-170F. Let rest 10-15 minutes before carving.
No comments:
Post a Comment