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.
We have invited chef Steve to share some Cinco de Mayo inspired recipes this week. From our table to yours, please enjoy!
While living some 20 + years in San Angelo Texas just north of the Mexican border I discovered quickly the importance of Mexican celebrations, and Cinco De Mayo was at the top of the list. Fort Concho, San Angelo Texas is considered a National historical site. And the parades ground were used for many Celebrations. During the “fiesta” there were many booths set up with foods indigenous to the area. Along with the ubiquitous taco, burrito and empanadas was a very popular offering of various Mexican soups. Traditionally the soup was simmered throughout the day. Using large cast iron pots the women would tend to their concoction until it had reached perfection. I have adapted this recipe using the electric crock pot and while the atmosphere of a traditional West Texas Cinco De Mayo may not be the same, the “autentico sabor” is,……. right down to using the Heritage bird.
- (2 lbs) Good Shepherd Barred Rock or New Hampshire chicken parts ( I save the white meat for other dishes.)
- 2 small cans of diced green chilies
- 1 (15oz) can black beans
- 8 oz frozen corn
- 1 cup salsa (Yes even Pace will do)
- ¼ cup sliced green onions
- 2 large garlic cloves; minced
- • ½ jalapeno; seeded and diced
- 15 oz. water
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 Tbsp. cumin
- 1 tsp. chili powder
- 1 tsp. cayenne pepper
- ¼ of a lime; juiced
- 1 cup shredded Monterey Jack cheese
- Sour cream
- Kosher sea salt and pepper to taste
- In a heated skillet with 2 tablespoons of Canola oil, lightly brown chicken parts
- Place jalapeno, green chilies, black beans, corn and garlic cloves in the bottom of crock pot.
- Pour in broth.
- Place chicken pieces on top and season with spices.
- Pour 1 cup of salsa and lime juice over top of chicken and cover.
- Cook 4-6 hours on high or 8-10 hours on low.
- About 30 minutes before finished, transfer chicken pieces to a separate bowl and shred..
- If mixture in crock pot seems thin, add 1 tablespoon flour to ¼ cup of broth and blend into pot.
- Return shredded chicken to crock pot and cover for final 30 minutes.
- Top chicken soup with cheese, cilantro, green onions and a dollop of sour cream.
Everyone loves hamburgers and this Mexican version using Ground Heritage Chicken can be a hit for any Cinco De Mayo celebration. By using chicken in place of the traditional beef you are cutting down on the calories and increasing the nutrition. The addition of egg water, and bread crumbs insures a moist and delicious burger.
- 3 pounds ground Heritage Chicken
- 3 onions, minced, divided
- 1 1/2 cups bread crumbs
- 2 tablespoons water
- 1 pound shredded pepperjack cheese
- 4 eggs
- 2 tomatoes, chopped and juices strained
- 2 bunches cilantro, chopped
- 1 serrano chile pepper, minced, divided
- 3 limes, juiced, divided
- 5 avocados, peeled and pitted
- 12 hamburger buns or flat bread
- Original recipe makes 12 servings
- Mix ground chicken, half the onions, bread crumbs, water, pepper jack cheese, and eggs in a bowl; form into 12 patties.
- Combine tomatoes, half the remaining onion, cilantro, half the serrano chile pepper, and half the lime juice; mix well to make pico de gallo. Cover and chill in refrigerator.
- Mash avocados, remaining onions, remaining serrano chile pepper, and remaining lime juice together in a bowl to make guacamole. Season with salt and pepper.
- Heat a skillet over medium-high heat; pan-fry poultry patties to desired doneness, 3 to 5 minutes per side. Assemble each sandwich by placing a burger in each bun; top burger with guacamole, and pico de gallo.
The Heritage Chef Steve Pope