Archive for the ‘Chicken – Heritage Breed’ Category

Chicken Soup

Posted on by Marilyn
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Chicken Soup - South of the Border

Super fast, & easy . Our NON GMO farm fresh free range chicken takes this tasty soup...over the top.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 1 TBSP neutral oil
  • 1 small Onion chopped
  • 2 cloves Garlic chopped
  • 1 Jalapeno Pepper optional
  • 1 tsp ground Cumin
  • 5 C. Chicken broth
  • 1 Lb. Pasture Prime NON GMO boneless skinless chicken breasts
  • 2 C. refrigerated salsa (mild or spicy to taste)
  • Salt & Pepper
  • Cilantro optional
  • Tortilla Chips optional

Instructions

  1. Cut breasts into bite size pieces
  2. Heat oil in large saucepan over moderate heat
  3. Add onion & pepper (if using); cook stirring until vegetables are tender, but not brown
  4. Add in Garlic & Cumin, cook till fragrant about 30 seconds
  5. Add broth and turn heat to high & bring to a boil
  6. Add chicken and cook until no longer pink, about 3 minutes, stirring.
  7. Add in salsa, heat through and season with salt & pepper to taste.
  8. Garnish with cilantro and serve with tortilla chips, if desired.

Recipe Notes

Adapted from South Beach

NON GMO Quick & Juicy Roast Free Range Chicken

Posted on by Marilyn

 

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Quick & Juicy Roast Chicken

Golden Roast Chicken in an Hour with Rosemary-Lemon Pan Sauce
Author Bryan Roof

Ingredients

  • 3 1/2 to 4 pound whole chicken
  • 1 TBSP kosher salt
  • 1/2 tsp ground black pepper
  • 1 TBSP olive oil
  • PAN SAUCE
  • 1 shallot minced
  • 1 c. Pasture Prime NON GMO chicken broth
  • 2 tsp. Dijon mustard OR Pasture Prime Cognac Mustard
  • 2 TBSP butter
  • 1-2 tsp minced fresh rosemary
  • 2 tsp lemon juice

Instructions

  1. Place a 12 inch ovensafe skillet on oven rack placed in middle position of oven
  2. Crank the oven to 450 degrees
  3. Combine salt & pepper in bowl
  4. Pat chicken dry with paper towels
  5. Rub surface of bird with oil
  6. Rub salt & pepper mixture over entire surface, coating evenly
  7. Tie legs together and tuck wing tips behind back
  8. CAREFULLY transfer chicken to preheated skillet, breast up
  9. Roast until breast registers 120 degrees and thighs at 135 approximately 25-35 minutes
  10. Turn Oven off and leave chicken in oven until breast registers 155-160 and thighs 170-175 about 25-35 minutes
  11. Transfer bird to carving board & rest uncovered for 20 minutes, carve & serve
  12. PAN SAUCE; discard all but 1 TBSP fat from pan leaving any fond and jus in skillet
  13. Put skillet over medium-high heat, add shallot & cook until softened, about 2 minutes
  14. Stir in broth and mustard, scraping bottom to loosen any browned bits.
  15. Simmer until reduced to 3/4 c. about 3 minutes.
  16. Off heat, whisk in butter, rosemary, & lemon juice
  17. Season with pepper, cover & keep warm until serving.

Recipe Notes

By placing the bird in pre-heated skillet, the thighs get an immediate sear and a head start on cooking. The reason this works so well is that a whole chicken has a large surface area and most moisture loss during cooking is from surface evaporation. By shutting off the oven, the exterior cools rapidly which slows the loss of juices. Heat that is already inside the chicken will continue to be conducted deeper into the interior bringing it to the desired safe temperature due to carryover cooking. Result is juicier chicken with virtually no chance of overcooking.

Adapted from Cook's Illustrated All Time Favorite Recipes