Tag: Chicken


The Ultimate Certification for Heritage Poultry

Certification by the American Poultry Association (APA) is the ultimate seal of approval for humane poultry production. The APA is America’s oldest agricultural association. Its certifications are endorsed by the United States Department of Agriculture (USDA) and it signifies that the animals are raised with balanced genetics, not genetics overbred for fast growth. Heritage chickens take 150 days to grow to market weight as opposed to 48 days on commodity farms. We applaud all producers including Frank Reese who have been endorsed by the APA.

Frank hold a certificate from the APA for each breed he raises. Here are the certificates for each of the 3 breeds we have available this week:

Whole Chickens
Two 3-4lb chicken $69
Two 3-4lb chicken $137
Barred Plymouth Rock or Cornish

Whole Chicken
Breed Tasting Kit $115
One 3-4lb chicken each from:
New Hampshire, Cornish and Barred Plymouth Rock

Ground Chicken
Three 1lb packs $55
Ten 1lb packs $175
Barred Plymouth Rock

Mama’s Southern-Style Chicken ‘N Dumplings

Mama’s Southern-Style Chicken ‘N Dumplings

Recipe courtesy of Mississippi Hometown Cookbook

by Sheila Simmons & Kent Whitaker

Chicken and dumplings Great American PublishersPhoto Credit:  istockphoto.com • Leslie Banks

If you want a little taste of the south, chicken and dumplings are a good way to go. This would be extra special with homemade chicken broth so be sure to save all the chicken extras and bones you don’t eat to make your chicken stock.

1½ cups flour

½ teaspoon salt

¾ teaspoon baking powder

1½ tablespoons butter

Milk

2 quarts chicken broth

2 to 3 cups cooked shredded chicken

Salt and pepper

Sift flour, salt and baking powder. Cut in butter. Add milk, 1 tablespoon at a time, to bring dough to consistency of pie dough. Roll dough out on floured board to ¼-inch thickness. Cut into strips. Cut strips into 2- to 3-inch lengths. Bring broth to rapid boil. Add chicken then salt and pepper to taste.  Drop dumplings into boiling broth and cook until dumplings float to the top. Taste one to make sure they are no longer “doughy.” You may add butter if you need more fat in the broth.

 

Mississippi Hometown Cookbook

by Sheila Simmons & Kent Whitaker

Great American Publishers

www.GreatAmericanPublishers.com

1.888.854.5954

 

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.

Page 1 of 11