Category: Chef Recipes


The Heritage Turkey – Two Ways

Sunny Turkeys

Thanksgiving is the traditional time to enjoy turkey. But everyone wants the Thanksgiving meal to be cooked in the traditional way – so you get a roasted turkey with stuffing. Delicious, but there are a million other ways to prepare turkey. Really, anything you do with chicken, you can substitute turkey. The flavors will just be more robust and flavorful.

The best way to experiment with cooking turkey is to buy the whole bird. It is not only more economical, but it also gives you the ability to play around with flavors and enjoy the meat throughout several dishes – or meals.

Here, we have two tasty and very different turkey preparations using the whole bird. One of our own HFUSA staff created both recipes, so we can attest to the cheers that erupted at the table when they were presented!  One is a sweet and sour turkey dish over cold noodles (using the thighs, legs and wings) while the other is a spicy coconut turkey dish served over rice or with lettuce wraps (using the breasts).

Be sure to keep any extra turkey trimmings, the back and all the bones to make a lovely poultry stock. Homemade stock is my favorite thing to keep in the freezer. I use homemade stock for risottos or the base for numerous sauce and soups. You can also substitute stock for water when cooking rice, couscous or other grains for a richer flavor.

Enjoy our whole Heritage Turkey today and try these two very different, very delicious preparations.

Sweet & Sour Turkey

Ingredients:

Marinade

½ cup sugar

½ cup soy sauce

¼ cup rice vinegar

3 cloves of garlic (roughly chopped)

1.5 tablespoons fish sauce

1 inch chuck of garlic (chopped into 3 pieces)

2-8 red chilies (depending on amount of heat you want!)

zest of 1 lime (peeled in strips, not grated)

 

Dressing

½ cup sugar

½ cup soy sauce

¼ cup rice vinegar

3 cloves of garlic (diced)

1.5 tablespoons fish sauce

1 inch chuck of garlic (diced)

2-8 red chilies (depending on type and amount of heat you want!)

zest and juice of 1 lime (grated and juiced)

fresh lemon juice to taste

handful of fresh mint

 

Thighs, legs, and wings of the Heritage Turkey

1 head of Napa Cabbage

Rice noodles

 

  • Preheat the oven to 350
  • Separate the thighs, legs and wings from the remainder of the Turkey (save breasts for other dish and remaining pieces for stock)
  • Season the pieces with salt and pepper
  • Sear turkey in cast iron pan, skin side down, until you get a nice browned color across the skin side
  • While the turkey is searing, prepare your marinade
  • In a bowl combine the marinade ingredients, taste and adjust as needed
  • Flip turkey pieces over so flesh side is against the pan
  • Add marinade mixture plus 1 cup water to the pan
  • Cover with tin foil and braise in the oven for 2 hours, until the meat falls off the bone
  • Check turkey every half hour, scoop marinade liquid over turkey pieces to maintain moistness
  • As the turkey cooks, the marinade should reduce to form your sauce but you may need to add water as you go so turkey is not cooking dry
  • While the turkey cooks, prepare your rice noodles according to package instructions and shred the Napa cabbage.
  • Also, make the dressing for your noodles. You should notice the dressing and marinade ingredients are very similar so the flavors will be complimentary.
  • Once done, take pan out of oven and allow turkey to rest for 10-15 minutes
  • Taste the pan sauce and adjust as needed. Use to glaze the turkey.
  • Dress cabbage and noodles with dressing mixture then garnish with the chiffonade of fresh mint

GSTR_TurkeyBreed2

Coconut Turkey

Ingredients:

Turkey breasts

2 cans coconut milk

zest of 1 lime (peeled in strips, not grated)

1 bay leaf

1 inch ginger (sliced thin)

3 onions

3 tablespoons curry powder

1-2 cloves of garlic

1 tablespoon sugar

2-3 red chilies (depending on type and amount of heat you want!)

Optional: 1/3 cup coconut milk powder

Diced scallions and cilantro for garnish

  • Preheat the oven to 350
  • Separate breasts at the bone and put them on a rack in a roasting pan
  • Season with salt and pepper
  • Pour can of coconut milk over the turkey
  • Add the peel of 1 lime, 1 bay leaf, the sliced ginger, 1 onion quartered
  • Cover in tin foil and cook in oven until tender and done, about 2 hours
  • While the turkey cooks, pull out a separate pan to sauté 2 whole diced onions
  • When clear and fragrant, remove onion from pan and keep in small bowl
  • In same pan, toast 3 table spoons of curry until fragrant
  • Add onions back to pan and diced ginger, 1-2 cloves diced garlic, chilies, 1 can of coconut milk and tablespoon sugar
  • Warm the sauce in pan to thicken
  • When turkey is done, rest for 20 minutes
  • Strain the cooking liquid from the turkey and add to sauce pan
  • If you want to thicken the sauce more, you can add another 1/3 cup coconut milk powder, but it is not essential
  • Pull turkey off the bone and slice on a bias. Add meat to the coconut mixture
  • Put in a serving dish and garnish with diced cilantro and scallions
  • Serve over rice along with lettuce wraps if desired

The Grilling Book: Jalapeño Cheeseburgers with Bacon

76Burger

Photo credit; Penden + Munk

Grilling is the world’s oldest method of cooking and here at Heritage Foods USA we take it seriously. So, when we saw that Adam Rapoport, editor of Bon Appétit magazine, had compiled a collection of 380 recipes called The Grilling Book: the Definitive Guide from Bon Appétit, our stomachs started to growl. The entire office has been drooling over this door-stopper of a book as much because of the beautiful images as the recipes themselves.

Rapoport not only shares some of the most delicious and inspiring recipes from the pages of Bon Appétit, he also offers helpful advice for both the novice and professional grill-master. This is definitely a book you’ll want to keep close to your grill this summer.

One of our staff favorites is the Jalapeño Cheeseburgers with Bacon. This would be delicious with any of our varieties of burger – Angus, Akaushi/Angus, Highland or even Bison. Topped with bacon from any of our five kinds of Heritage Bacon for the perfect summer treat.

Why aren’t you at the grill yet?

Jalapeño Cheeseburgers with Bacon

Makes 8

If you’re a chile hound, here’s one for you. Chopped jalapeño is blended straight into the burgers (if you want to amp up the heat even more, include some of the seeds) and gives spice to the spicy ranch sauce. The burgers gain another layer of flavor from a Worcestershire-coffee glaze that gets brushed on while they grill.

SPICY RANCH SAUCE

4 scallions, finely chopped

1 cup mayonnaise

1 cup sour cream

½ cup chopped fresh cilantro

6 Tbsp. fresh lime juice

2 Tbsp. minced seeded jalapeño

½ tsp. cayenne pepper

Kosher salt and freshly ground black pepper

 

BURGERS

2 lb. ground beef (20% fat)

1 small onion, chopped (about 1 ¼ cups)

¼ cup chopped flat-leaf parsley

2 Tbsp. Worcestershire sauce

1 Tbsp. chopped seeded jalapeño

1 tsp. freshly ground black pepper

1 tsp. kosher salt

¼ tsp. cayenne pepper

 

WORCESTERSHIRE-COFFEE GLAZE

⅓ cup light corn syrup

2 Tbsp. ketchup

2 Tbsp. Worcestershire sauce

2 tsp. (packed) light brown sugar

1 tsp. instant coffee powder

3 Tbsp. unsalted butter

Kosher salt and freshly ground black pepper

16 slices bacon

Vegetable oil, for brushing

8 hamburger buns or 3- to 4-inch square focaccia rolls, split horizontally

8 lettuce leaves

2 cups coarsely shredded sharp white cheddar (about 8 oz.)

Assorted additional toppings (such as tomato and grilled onion slices)

 

SAUCE

Whisk first 7 ingredients in a medium bowl to blend. Season sauce with salt and pepper.

BURGERS

Gently mix all ingredients in a large bowl. Form mixture into eight ½- to ¾-inch thick patties. Using your thumb, make a small indentation in the center of each. Place on a small baking sheet. Cover and chill for at least 2 hours and up to 1 day.

GLAZE

Stir first 5 ingredients in a small saucepan over medium heat until coffee is dissolved. Remove from heat. Whisk in butter. Season glaze to taste with salt and pepper. Working in batches if necessary, cook bacon in a large skillet over medium high heat until crisp and brown. Transfer bacon to paper towels to drain. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grate with oil. Toast buns until golden, about 2 minutes per side. Transfer buns, cut side up, to plates. Place lettuce on each bun bottom. Grill burgers for 2 to 3 minutes, basting with glaze. Turn burgers and baste with glaze. Press cheese atop each burger. Grill until cooked to desired doneness, 2 to 3 minutes longer for medium-rare. Spread some sauce on buns and assemble burgers, topping each with 2 slices bacon and additional toppings as desired.

From The Grilling Book: the Definitive Guide from Bon Appétit/Andrews McMeel, LLC

Summer Grilling & Swilling at the Astor Center

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Last week we had the pleasure to provide the meat for a lovely food and wine event at the Astor Center in New York. The event was titled “Grilling and Swilling: Hot Weather Reds and Heritage Meats,” and looked at pairing favorite summer grilling recipes with delicious red wines. The event helped raise money for our friends at Heritage Radio Network.

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Chef Emily Peterson collaborated with wine expert Kimberly Severson to bring us these summer delights!

 

Charred Oregano and Lemon Chicken

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Paired with Lagrein Rosato, Muri Gries 2012 from Alto Adige, Trentino-Alto Adige, Italy

Protein: 1 Chicken, cut up into 8 or 10 bone-in service pieces (generally 2 wings, 2 drumsticks, 2 thighs, and 2 or 4 breast pieces)

For the Marinade:

1 lemon

1/3 cup kosher salt

2/3 cup dried oregano

2 cups unoaked white wine

 

1. Melt one cup butter in a small sauce pan. Add the juice of the lemon and turn off the heat

2. In a large bowl, or gallon-sized zip top bag, combine the salt and oregano. Completely coat each piece of chicken in the mixture so that you can barley see any chicken through the coating.

3. Grill the chicken over high heat. As you turn it, basted it with the butter-lemon mixture. Cook until you have good color all the way around. This takes about 15 minutes. It smells amazing and you’ll understand why you’re outside when you see the herb-scented smoke plumes floating over your neighbor’s place.

4. Transfer the chicken to a pot large enough to comfortably hold it all, add the wine and remaining butter-lemon mixture and tightly cover. You can proceed from here either on a gar grill or inside on the stovetop.

5. Cook the chicken over medium-low for about 90 minutes, until the chicken is cooked through and falling off the bone.

 

Pork Soulvaki with Tzatziki and Pita

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Paired with Touraine Rouge ‘Les Cots Hauts,’ Mikael Bouges 2010 from Touraine, Loire, France

 

Protein: 2 lbs pork shoulder, cut into two inch cubes

 

For the Marinade:

2 cups red wine

2 tsp dried oregano

2 tsp ground cumin

2 tsp dried thyme

1 tsp cinnamon

6 cloves smashed garlic

kosher salt

Freshly ground pepper

1 whole red onion, peeled, root and stem end removed

 

For the Tzatziki

2 cups grated cucumber, seeds avoided

2 cups full-fat Greek yogurt

½ cup chopped fresh mint leaves

A heavy glug of extra virgin olive oil

1 Tbs finely minced garlic

Kosher salt to taste

 

Serve with 4 scallions, thinly sliced on the bias

1 cup flat –leaf parsley, roughly chopped

Warm pita bread

 

1. combine all the marinade ingredients, including the pork, a large pinch of kosher salt and a few cracks of black pepper in a bowl. Cover and refrigerate at large 2 hours, but preferably overnight.

2. Meanwhile, make the yogurt sauce – stir together all the ingredients, starting with just a pinch of salt, then taste and add more salt if you’d like. Keep cold. This can keep in the fridge for up to a week.

3. Skewer the pork cubes onto wooden or metal skewers (if using wood, make sure the ends don’t poke out form the pork – they’ll burn even if you soak them). Grill over medium-hot, preferably charcoal, but gas will do the job too, 20-25 minutes. Generously baste with the marinade for the first 19 minutes.

4. Arrange the skewers on a pretty serving platter and sprinkle with scallions and parsley. Serve with the cold yogurt sauce and the pita, wrapped in a beautiful tea towel.

 

Korean Beef Bulgolgi Ssambap

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Paired with Lambtusco ‘Il Giullare,’ Roberto Negri 2011 from Lambrusco, Emilia-Romagna, Italy

 

Protein: 2 pounds of sirloin steak sliced very thin across the bias (or boneless short ribs)

 

For the marinade:

2 scallions, thinly sliced

¼ cup sugar

3 Tbs chopped garlic

5 Tbs soy sauce

2 Tbs sesame oil

2 Tbs dry vermouth

1/8 tsp ground black pepper

A dash of Sriracha

 

Serve with whole bib lettuce leaves, Kimchi, Gochujang (Korean chili paste)

 

1. Combine the beef and the marinade ingredients in a bowl. Cover tightly. Refrigerate at least two hours, but preferably overnight.

2. Grill beef on a two zone grill, starting on the very hot side, flipping to the less very hot side. Cook to desired doneness,

 

Serve by placing all of the components in individual serving dishes in the center of the table. Make a wrap, using a lettuce leaf, a piece of bulgogi, kimchi and chili paste. Messy and delicious!

 

 

All-American Slider

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Pair with Lauel Glen !Za Zin 2010 from Lodi, California, USA

 

Protein: 2 pounds Ground Beef seasoned with salt and pepper

 

Fixins’

Potato slider buns

Yellow American Cheese

Ketchup

Iceberg or bib lettuce

Fresh tomato slab

 

1. Form meat into equally-sized balls, then flatten into patties. Sprinkle liberally with salt and pepper

2. On a two zone grill, grill over hot, then flip and finish to desired doneness.

3. Serve with fixins

 

 

See what else the Astor Center is offering at http://www.astorcenternyc.com

For more from Chef Emily check out www.thegourmandandthepeasant.com and Facebook.com/chefemilyp

And hear Heritage Radio’s Audio Gift Bag here http://www.heritageradionetwork.org/episodes/4483-HRN-Community-Sessions-Episode-165-Astor-Center-Audio-Gift-Bag

 

 

How to cook a steak

By Janani Lee

Akaushi Strip

It doesn’t seem like there should be that much mystery involved in cooking a steak, but it is not as easy as you may think…or maybe it’s way easier and you are just over thinking it. I know that until recently most steaks I cooked were either way over done or stabbed to death with a meat thermometer (usually some combination of the two), but I have since read up on the subject and can confidently grill or pan sear a steak. I consider this a major life accomplishment.

 

So, here are a few simple tips gathered from around the internet and tested in my kitchen:

Start with a good steak. At Heritage we carry Ribeye and NY or Kansas City Strip steaks. Our farmers care about the health of their cattle and the conditions they are kept in and that translates to high quality meat.

Know what you like and don’t get too distracted by lots of labels and titles. Prime, Choice, and Select are all USDA distinctions related to tenderness and marbling – they say nothing about the cow. Organic, grass-fed, and grain finished related to how the cow was raised, but can also indicate how the   beef might be. Grain finished tends to have more marbling and be more tender, while grass-fed may have a more distinct flavor and leaner, more developed muscle. Know what you are looking for in a steak and choose accordingly.

NY_Strip_Steaks

Salt. Salt is important not only for flavor, but also for moisture. Salt draws moisture out of your beef before you cook it, so it browns better (and tastes better)

Use a thermometer. A thermometer is like an x-ray for your steak – it can tell you exactly what’s going on inside.

Rare: 125°F – 130°F
Medium-Rare: 130°F – 135°F
Medium: 140°F – 145°F
Well-Done: 160° and higher

 

Meat continues to cook after you take it off the grill, so remove your steak from the grill or pan when your thermometer is about 5 degrees less than you want it to be.


Rest. Let your steak rest before you eat it that was the juices redistribute. About 5 minutes should do it.

 steak

Check out these other guides from The Food Lab and the Kitchn for more tips:

http://www.thekitchn.com/6-steps-for-grilling-the-best-steak-of-your-life-172700

http://www.seriouseats.com/2012/05/how-to-grill-a-steak-guide-food-lab.html

Slow Cooked Salmon with Meyer Lemon Relish

By Sylvano

grilled-whole-salmon

Of the various ways salmon can be cooked, this one is simple and strikingly good. The salmon is baked in a very slow, humidified oven, which yields a moist, tender, velvet-textured fish. When it is served at room temperature with fennel and fava beans, or tomatoes and green beans, or beets and garden lettuces, we find it has versatility and appeal the entire season. And since it holds well for a few hours, it’s also perfect for a picnic or buffet.

Serves 6 to 8.

Ingredients

1 salmon fillet, about 3 pounds
Extra-virgin olive oil
Salt and pepper

1 large shallot, diced fine
1 tablespoon white wine vinegar or lemon juice
Salt
1 large Meyer lemon
½ cup extra virgin olive oil
2 tablespoons chopped chervil or chives
Pepper

Directions

PREHEAT the oven to 200°E Place a pan of warm water on the lowest rack in the oven. This creates a humid environment that helps keep the salmon moist.

Lightly brush a baking pan with olive oil. Brush the salmon with olive oil and season generously with salt and freshly ground pepper. Place the salmon in the baking dish and put it in the oven. Allow about i hour for the salmon to cook through. If it seems to be cooking too fast, turn the oven down a bit. The salmon is cooked when it is just barely firm to the touch and juices are beginning to collect on top of the fillet. Let it rest at least 10 minutes, or up to 3 hours, at room temperature.

Meanwhile, get to work on the Meyer Lemon Relish. Put the diced shallot in a small bowl. Add the vinegar and a pinch of salt. Macerate for 10 to 15 minutes. Cut the lemon into 8 wedges. Remove the seeds and central core from each piece, then cut each wedge in half lengthwise. Slice the wedges crosswise into thin slivers. You will have about ½ cup. Combine the slivered lemon and shallot and add a little more salt. Stir in the olive oil, parsley, chervil, and some freshly milled pepper. Taste and adjust the seasoning.

To serve, break Salmon into rough pieces, surround with summer vegetable salads, and accompany with Meyer Lemon Relish.

Maple-soy glazed Pork Tenderloin on Sautéed Kale by Chef Scott Benjamin of Four Olives Wine Bar

 

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Ingredients

 

1 Duroc Pork Tenderloins

 

3-4 pounds of Kale

 

1 cup good soy sauce
1 cup mirin (sweet cooking wine from Japan)
1 cup real maple syrup
pinch of red pepper flakes
2 onions quartered
2 carrots peeled and chopped roughly
2T brown sugar
10 green onions with roots cut off
2 chunks of ginger peeled and chopped

 

10 green onions green part only
2T pine nuts
2T olive oil
Sea salt
Black pepper

Directions

Cut ribs out of 3-4 pounds of kale.
Blanch kale in salted water just until tender (about 4 min).
Shock kale in ice water, remove when chilled and squeeze out as much water as possible.

Combine in saucepan:
1 cup good soy sauce
1 cup mirin (sweet cooking wine from Japan)
1 cup real maple syrup
pinch of red pepper flakes
2 onions quartered
2 carrots peeled and chopped roughly
2T brown sugar
10 green onions with roots cut off
2 chunks of ginger peeled and chopped

Bring to a boil, and then reduce to a simmer for 10 minutes, strain off solids and reserve sauce.

Combine:
10 green onions green part only
2T pine nuts
2T olive oil
Pinch of salt
Pinch of black pepper

Process in blender, you may need to add a little more olive oil.

Trim any excess fat off of pork, place in cold fry pan and slowly bring up heat.  When fat has rendered off of pork, strain and reserve.

Season pork tenderloins with sea salt and fresh ground black pepper.

Bring a few tablespoons of canola oil to a light smoke in a large nonstick fry pan.

Sear pork until well browned on each side, then kill heat and ladle sauce on top of pork.  Return to medium heat and cook two minutes in the pan.

Transfer pork to a glass baking pan, and place in 400°F oven for a few minutes until internal temperature reaches 145°F (medium) be careful, these large cuts will rise in temp after they are pulled from the oven.

Meanwhile, put a few tablespoons of pork fat in nonstick fry pan and bring to a light smoke. Add Kale, pinch of salt and black pepper, sauté until a little brown is in the edges of the leaves, but still has a bright green color.

Center kale on plate, chop on top, use a spoon to drizzle a little of the sauce around the plate.
Garnish with a little green onion pesto on top

 

image http://www.flickr.com/photos/64443083@N00/8426576724/

Grilled Vietnamese-Style Pork with Asian Herbs

by Chef Erica Wides of the Institute of Culinary Education

Grilled-pork-chops-with-Basil-garlic-rub

Ingredients

Pork Marinade
Blend in a blender or food processor:
4 cloves garlic, peeled
3 shallots, peeled
2 Tablespoons Chinese rice wine or sake
1 1/2 Tablespoons sugar
1/4 cup fish sauce
1 Tablespoon canola, or peanut oil
1 1/2 pounds boneless pork tenderloin, trimmed and sliced lengthwise in half
Fresh Asian herbs: cilantro, mint, Thai basil
1/2 cup chopped peanuts
sliced cucumbers

For Nuoc Cham, Vietnamese Dressing
1 teaspoon red pepper flakes
juice of 3 limes
1/4 cup Thai fish sauce
3 Tablespoons sugar
1 Tablespoon minced garlic
2 Tablespoons shredded carrots

Directions

1. In a shallow dish, combine the pork and the marinade and cover with plastic wrap. Allow pork to marinate at room temperature for 2 hours.
2. Prepare a grill pan, charcoal fire, or broiler.
3. Grill or broil the pork for 10-15 minutes or until an instant read thermometer reads 140.
Transfer the pork to a cutting board, and let it rest 5 minutes. Slice on the diagonal in very thin slices and arrange on a platter. Sprinkle the herbs and peanuts on top and serve with sliced cucumbers and the dressing.

For Nuoc Cham, Vietnamese Dressing:
Mix well to dissolve the sugar, store in the refrigerator. Keeps for 4-5 days

 

Image via http://theaahfactor.com

Heritage Chef Steve Pope Prepares Fried Chicken

Laura’s Summer Picnic Fried Chicken is one of our favorite recipes.  We find it particularly well suited to our Columdian Wyandotte  Chickens.

 

 

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There is nothing that can compare to home fried chicken. Laura Reese could kill, pluck, clean and fry a chicken before you could get to, and from, local Chicken Shack in town. She had a way of cooking chicken that you’d swear it was God sent. Her culinary talents were uncomplicated but by no means uninspiring. Her cooking was no family secret, she simply had mastered her craft by repetition. Laura had a big well seasoned cast iron frying pan that was a family heirloom. By combining basic elements her cooking was delightfully and deliciously predictable.

Recipe:

1 selected Good Shepherd Ranch Heritage Chicken™

1/4tsp pepper

¾ cup flour

½ cup butter

1 tsp salt

cooking oil

¼ cup water

Cut chicken into halves or quarters. Wash carefully and pat dry. Shake in bag with flour, salt and pepper. Place in cast iron skillet with pre-heated cooking  oil  and brown on all sides.  Remove grease from skillet and then dot the fried pieces with butter, then add ¼ cup water , cover and cook on low heat for 20 minutes or until done. When ready to serve turn heat back up to medium high and cook the chicken uncovered for 5 minutes turning to increase surface crispness.

Heritage Chef Steve Pope knows that American culinary traditions are tied to preserving Heritage Animals.These animals get to live as they are supposed to with plenty of outdoor space and time to grow and develop. This means a more flavorful bird, but it also means relearning how to cook a real chicken. He has worked with our friends at Good Shepherd Poultry to craft recipes specifically for Heritage Chicken and Turkey.

You can find many of his recommendations and recipes on his website here http://www.heritagechef.com/

 

Heritage Cowboy Chicken

So you’ve just gotten your Columbian Wyandotte Chickens and are looking for some recipe ideas. Here’s another great one from Chef Cheryl McCleary:

_cowboy chicken

Ingredients

1 3 to 4 lb Whole Heritage Chicken
1 Tbsp Olive Oil

Rub:
2 Tbsp Kosher Salt
2 Tbsp Sugar in the Raw (can use brown sugar)
2 Tbsp Ground Chili’s (ground roasted New Mexico chili’s)
1 Tbsp Large Grind Black Pepper
1 Tbsp Five Spice Powder
½ Tbsp Granulated Garlic
½ Tbsp Onion Powder
½ Tbsp Lemonade Powder
¼ tsp Cayenne Pepper
¼ tsp Celery Seeds

Glaze:
½ cup Melted Butter
½ cup Balsamic Vinegar
½ cup Honey

Directions

Preheat oven to 325 degrees. Mix all ingredients for rub and set aside until you prepare chicken. Cut chicken in half down center on back, open it up and lay it flat. Put light coat of olive oil all over chicken, on bottom side of chicken (would be the inside) lightly cover with rub. On top side of chicken generously coat with rub. Put seasoned chicken on top of broiler pan, bake to 165 degrees internal temperature. Turn oven up to 450 degrees to crisp the skin cooking until chicken reaches 175 internal temperature it take about 5 minutes, take chicken out of oven, glaze, let rest 10 – 15 minutes and let internal temperature rise to 180 degrees, glaze one more time and serve.

Remember, Heritage chickens cook differently than supermarket birds, so times and temperatures may need to be adjusted based on your oven.

Summer Grilled Heritage Chicken

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By Dick Bessey

1 Columbian Wyandotte Chicken

2 tsp salt

Olive oil for coating grill

Cut chicken into pieces and sprinkle with salt. Heat grill to low to medium heat. Coat grill with some olive oil to prevent sticking. Lay chicken skin side down on grill and cook for about 15 minutes until the skin is nicely browned. Flip pieces over and cook another 15 minutes. The chicken is done the moment you cut it and the juices run clear (The USDA recommends an internal temperature of 165 degrees, but many of our chefs say a few degrees less is safe with Heritage chicken).

Serve with your favorite grilling sides and beverages (everything from beer and potato chips to champagne and grilled asparagus) and enjoy!

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