What to do with two 3.5 lb local chickens?

13 years ago

They're defrosted, and I've done the basic roasting thing recently, but am stuck in a rut. Can anyone suggest something simple, but tasty?

Sue

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Comments (6)

lindac
13 years ago
Lucky you!
Here's one suggestion
Gypsy StewÃ¯Â¿Â½..Pink Adobe, Santa Fe
1 large frying chicken cut into pieces
3 yellow onions peeled and quartered
8 cloves garlic, peeled and halved ( I chop!)
2 cups dry sherry
1 cup chicken stock
12 medium hot chilis like poblano, roasted, peeled and seeded (or use canned)
6 large ripe tomatoesÃ¯Â¿Â½Again I use whole canned plum tomatoesÃ¯Â¿Â½.cut in 4thsÃ¯Â¿Â½pull apart using 2 forks)
Salt to taste and Ã¯Â¿Â½ pound grated jack cheese
Put chicken, onions, garlic 1 cup of sherry and the broth in a large heave kettle ( add more broth to cover if neededÃ¯Â¿Â½..simmer one hourÃ¯Â¿Â½.cool somewhat and remove skin and bonesÃ¯Â¿Â½.I also cool the pan juices somewhat and skim the fat..
Put chicken tomatoes, chilis and rest of the sherry back in the pot and simmer about 45 minutes.
To serveÃ¯Â¿Â½place cheese cubes in the bottom of bowl and ladle hot soup over the top.
Good made ahead and reheated.
dgkritch
13 years ago
This won't work for tonight.....but good for tomorrow!
I didn't note where I got it, so if it's from someone here, please step up and take credit!! And I'll fix my file!

Deanna
Roast Sticky Chicken 4 tsp salt 2 tsp paprika 1 tsp cayenne pepper 1 tsp onion powder 1 tsp thyme 1 tsp white pepper 1/2 tsp garlic powder 1/2 tsp black pepper 1 large roasting chicken 1 cup chopped onion In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight. When ready to cook chicken put onion in the cavity and put it in the crockpot and do not add any liquid. As the cooking process goes on it will produce it's own juices. Cook on low 8 to 10 hours and it will be falling off the bone tender.
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I assume you're talking about pastured poultry since "free range" actually has no meaning when you're talking meat birds (broilers). The term is just a marketing ploy. For the USDA to approve the term, the grower simply has to show a door for the birds to use on the plans of the hen house, regardless of whether the door is ever open, regardless of whether the birds ever use it, and regardless of the quality of the yard. Cornish cross meat birds put on weight so fast that by the time they're 4 weeks old, they can hardly walk, much less roam through green pastures. With pastured poultry, they are on grass in low cages that are moved daily by the farmer, so they are always on fresh green grass with access to insects. They are also fed grain, but whether it's organic or not is up to the farmer. And the quality of the meat is due to their being on pasture, not the organicness of the ration. Traditionally produced organic birds are raised in the same conditions as any other type of bird, except the feed is organic and certain medications are not permitted. They also are a little less crowded to help prevent disease. I know this because I produced pastured poultry for 8 years in the late 90s and early 2000s. The info about the "free range" came from an article in Consumer Reports during that period. BTW, free range has a real meaning when it comes to layers. Those birds will roam some distance.
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Thanks to everyone for the recipes. I look forward to trying many more of them. Doucanoe, I made your alfredo chicken pizza and it was wonderful. Rusty, I made your hot chicken salad and it was great! I didn't take pictures but I wanted to let everyone know that both recipes that I tried are keepers!! I look forward to having more left over chicken soon. LOL Karen
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lindac
13 years ago
There are just so many ways to cook a chicken... You can roast, fry, grill/broil or boil.
You can roast simply or with lots of garlic or lemon, stuffed or unstuffed...you can fry with all sorts of breading....cracker crumbs, flour, bread crumbs highly seasoned or not.
You can oven bake or grill it cut up or split, with BBQ sauce, honey and lime, Italian herbs and olive oil, Greek seasonings, wing sauce, rolled in ground pecans or almonds, cornflake crumbs or even cracker jack ( I guess if you can put it into crabcakes you can roll chicken in it).
Then you can boil it as in my Gypsy stew or you can make chicken fricassee with carrots and potatoes and dumplings....which can be slippery or doughy....seasoned with herbs or not...
Pick one!! LOL!
Wish I had a chicken in the oven tonight!!
Teresa_MN
13 years ago
Deanna - the Sticky Chicken sounds wonderful. I think I will be trying it this weekend.

Teresa
marie_ndcal
13 years ago
I use the holder that holds them vertical and then roast them. Sorry cannot think of the name. But it is a chrome stand. Some people put a open can of beer in the opening. Not sure of the oven temp or time. But they sure turn out good.
goldgirl
Original Author
13 years ago
Thanks everyone! I'm trying the Sticky Chicken this weekend, and Linda's recipe next weekend. You had me at melted cheese cubes under the stew - sounds divine!

Sue

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What to do with two 3.5 lb local chickens?

Comments (6)

lindac

dgkritch

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lindac

Teresa_MN

marie_ndcal

goldgirl
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What to do with two 3.5 lb local chickens?

Comments (6)

lindac

dgkritch

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lindac

Teresa_MN

marie_ndcal

goldgirlOriginal Author

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