Category: Chef Recipes

Heritage Chicken with Fennel, Black Olives, and Orange Zest

Heritage chicken is widely regarded as the most flavorful, delectable poultry in the world. Unlike the chicken found in run-of-the-mill grocery stores and restaurants, heritage chickens are raised humanely on open pastures. This lifestyle allows them amble time for exercise, making their meat firm and delicious. Heritage chicken typically have larger, meatier legs due to all this running around! For this reason, always remember to cook your Heritage chicken slowly and at lower temperatures than you would for store-bought poultry. 



1 Heritage Chicken (3lbs)
1 Large Fennel Bulb, cored and thinly sliced
1 Medium Onion, thinly sliced
½ Cup Gaeta or Nicoise Olives
1 Orange: 1 tsp of orange zest plus its juice
½ Cup White Wine
1 Cup Chicken Stock
Bay Leaf
Olive Oil
Salt & Pepper to taste

Preheat oven to 295° F.
Cut chicken up into eight to ten pieces. Dredge in flour with salt and pepper and shake off excess flour. Heat a skillet and add enough olive oil to generously coat the pan. Brown the pieces lightly, in batches, over medium heat, adding olive oil as needed. Do not crowd the pan or the chicken will steam.
Put chicken into a crock pot or dutch oven. Add another tablespoon of olive oil to the skillet and saute fennel and onion until just softened. Add orange zest, thyme, bay leaf and white wine. Let the wine bubble for a minute, then add stock and juice. Pour the contents of the skillet over the browned chicken pieces, add the olives, and cover.

Cook for about 3 hours in the oven, or for manufacturers recommended time in your crock pot.
Serve over Israeli couscous, barley, or a grain of your choice.


Slow Cooked Heritage Pork Tacos by Chef Kim Müller, Foodcraft in Santa Fe

You know it’s true: heritage pork makes every dish better. But where can one find recipes worthy of their rich, pure flavors? Look no further than this fantastic recipe for pork tacos, made with – you guessed it – heritage pork shoulder.

Heritage Pork Tacos
Heritage Pork Tacos made by Kim Müller

1 Bone in Boston Butt from Heritage Foods USA
2 Tbsp toasted & ground cumin seed
2 Tbsp toasted & ground coriander seed
4 Tbsp ancho chile powder
¼ Cup fresh squeezed lime juice
¼ Cup olive oil
2 Tsp salt
1 Tsp black pepper
2 Cups chicken stock, or vegetable stock
Fresh corn tortillas

For Garnish: Guacamole, Pico de gallo, Cilantro, and Lime wedges (optional)

Make a paste with the spices, lime juice and olive oil. Rub into pork shoulder and marinate for 4 to 6 hours, or, preferably, overnight. Preheat the oven to 2oo degrees. In a heavy skillet or dutch oven, brown the shoulder in 2 tbsp of olive oil. The spices will smoke a bit. Place shoulder in a dutch oven or other heavy pot with a lid that can go in the oven. Pour in 2 cups of stock. Cover pot with foil, then the lid. Cook in oven at 200 degrees preferably overnight.

Alternatively, you can place the browned shoulder and stock in a crock pot and cook on the low setting overnight, or until the meat is very tender and falling off the bone. Shred the pork with your hands or two forks. To serve, warm tortillas and build your tacos. Have plenty of cold Negra Modelo or Mexican bottled Coke (made with sugar!) on hand.

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