There are two options for preparing the Red Broiler chickens—also known as Freedom Rangers. You can roast the bird whole or you can separate the parts and use them in different ways. If you are roasting the chicken, place it on a rack or on a bed of coarsely chopped vegetables—onion, carrot and celery. Place a bay leaf and a teaspoon of dried thyme as well as some salt and pepper in the cavity of the bird. Set the oven at 450.more
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Freedom Rangers, Peas, Dragon-tongue Beans, Carrots, Rhutabagas, Potatoes, and more This week's special ingredient is something that we are very excited to offer. It is a heritage breed chicken called a Freedom Ranger. Our usual chicken, the Cornish Cross, is the typical commercial meat bird. It has more white meat and large breasts. The genetics have been perfected over the years by breeders to make the Cornish cross more "efficient." From themore
Ground chicken can be used in the same way as most any ground meat. It cooks quickly. You can form patties or meat balls or mix it into casseroles. Use ground chicken to make patties much like the old fashioned salmon patties—once a staple of Friday’s meatless meals. Combine ground chicken with 2-3 eggs, ½ cup minced onion, salt, pepper, any kind of fresh herbs—parsley is suggested—and mix well. Add enough bread crumbs to “stiffen” the mixture and then formmore
Saute the ground chicken in butter of olive oil. Break it up with a spatula as it is frying. When it is thoroughly cooked set it aside. Make scrambled eggs and add the chicken to the eggs. Season will with salt and pepper. Serve with corn chips.more
Thaw a container of corn, mix the corn and its liquid with ground chicken. Break up the ground chicken into small pieces. Stir in ¼ cup of minced green garlic including stems. Add about ½ cup of grated Swiss cheese. Season well with salt and pepper. Pour the mixture into an 8 x 11 baking pan. Bake at 350 for about a half hour. I never thought of harvesting garlic in mid-winter. It sounds like a great idea. This garlic willmore
Many customers have told me that they have chickens in their freezer. I don't know why, because a roast chicken is the easiest way to have a nice Sunday dinner without much fuss or effort. I have already posted in last weeks newsletter my method of crock pot chicken, so I am going to post some recipes from Parker using chicken to encourage you to enjoy those delicious chickens! CHICKEN POT PIE 2 leg-thigh pieces 2 cups peeled, chopped carrots 1 inch pieces 1more
Sweat 1 cup each of diced peeled and diced onion, carrot and celery (Celery does not have to be peeled.)in a heavy bottom pan with 2 tablespoons of butter. After 10 minutes, add the chicken stock and the reserved chicken meat. About 15 minutes before serving, add noodles. Boil until the noodles are soft. Season the soup well with salt and pepper. When roasting the chicken you can add to the cavity onions—peeled and quarter onions, blanched Brussels sprouts , peeled andmore
If you are a graduate of the Chicken 101 class this is an opportunity to ply your skills. Remove the breasts. Remove the thigh-legs. If you are feeling ambitious, remove the bones from the thigh-leg portion. You now have four portions. If the chicken is near the 5 pound mark one breast could serve two people. Likewise a thigh-leg portion could serve two people. Wrap the four portions—breast portions and leg-thigh portion in plastic and refrigerate or freeze. Use the carcass and legmore
We've had a lot of produce lately, so this week we'll give you a chance to catch up and feature a large meat item - whole pasture raised chickens. In addition to the chickens, which you should all be familiar with by now, we'll be featuring onions, lettuce, red peppers, potatoes, and eggplant. For the larges, you get the first taste of this year's sweet potatoes, the end of dragon-tongue beans, and some unique "mini" sweet corn. IMPORTANT NOTE FOR STRONGSVILLE CUSTOMERS: Theremore
This recipe comes from a site called Super Healthy Kids. As you know kids are the most picky eaters, so if it is kid tested, then you are more likely to get your other half on board! (or you for that matter) Prepare Swiss Chard by:more
Sautéing the chopped Chard stems in skillet with olive oil for 5 minutes.
Add garlic and continue to sauté
Add the leaves from the chard and sauté for another 3-4 minutes.
Sprinkle salt over the entire mixture.