Heritage Chef

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/

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Here is one of our favorite that we find particularly well suited to our Columdian Wyandotte  Chickens

Laura’s Summer Picnic Fried Chicken

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 in or until done. When ready to serve turn heat back up to medium high and cook uncovered chicken for 5 minutes turning to increase surface crispness .

About Janani Lee

After completing her BA degree in Dance and Religious Studies at Wesleyan University, Janani spent time farming and working in kitchens in California and Hawaii. In May 2013 she graduated from NYU with a masters in Food Studies with a focus on Food Systems. She is interested in urban farming, arts education, and food policy.