Friday, September 25, 2009

Chicken recipes

Pastured Chicken Recipes

These simple recipes will fill your house with the great smells of aromatic herbs. Leftover chicken can be used for other dinner dishes or shredded for chicken salad. The pan juices are wonderful served plain or poured into a soup pot to make the most delicious chicken broth. Recipes are from The Grassfed Gourmet Cookbook, by Shannon Hayes.




Herb-Roasted Chicken
Serves 3-4
1-2 cloves garlic
4 tablespoons olive oil
2 tablespoons Herb Rub (see below)
1 whole chicken, approximately 3-4 pounds

Preheat oven to 350˚F.

Rinse the chicken, and pat it dry with paper towels. Dice the garlic and mix into the olive oil. Brush or rub the garlic and olive all over the chicken. Sprinkle and rub the Herb Rub over the chicken. Roast the chicken in a roasting pan for about 20 minutes per pound, about 1 hour and 20 minutes for a 3.5 pound bird. Check the meat for doneness by cutting a tiny slice of the meat and look at the color of the juices. The chicken is cooked when the juices run clear. Remove the chicken, cover loosely with foil, and let rest for 10 minutes.
The breast usually cooks more quickly than the thighs. If you find the breast meat done before the thighs, place a small piece of foil over the breast and continue cooking.

Herb Rub
1 tablespoon sea salt or coarse salt
1 tablespoon black pepper
1 tablespoon thyme
1 tablespoon rosemary
1 tablespoon oregano
Mix together and store extra in an airtight container.

Delicious Chicken Broth
The best chicken broth is made from flavorful chicken! Use it as a base for delicious soups. Freezes well and defrosts easily on the stovetop.
2 medium carrots, chopped into 1 inch pieces
1 medium onion, chopped into quarters
1 bay leaf
4 quarts water
1 leftover chicken carcass and pan drippings

Place all ingredients in a large stockpot. Bring to a boil, then lower the heat and simmer the broth for a minimum of 6 hours- the longer the broth simmers the richer it will be. Strain the liquid, discarding the vegetables. The meat on the carcass can be picked off and returned to the broth or used for a chicken and rice dish. Place broth in a container, cover tightly, and refrigerate. When it is chilled, skim the fat from the surface.

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