| Pasture Raised Truly Free Ranging Chickens fed NO Soy, NO Corn, NO wheat |
Due to popular demand (by our customers and our cows; chickens are part of our organic fly control program) we will be raising on pasture again this year, Freedom Ranger Meat Chickens! And this year they are SOY FREE and CORN FREE. Instead of Soy, they get their protein from Flax, Sunflower, Field Peas, Alfalfa and foraging. Chickens can be halved, quartered or otherwise cut up for you, at an additional cost, but must be arranged with us before slaughter day. Organ meats will be available by request. Pick up fresh at the farm, by reservation. The cost of whole chickens is $5 a pound. Chickens not sold within 3 days of slaughter will be available for sale as frozen chickens. Reserved chickens can be frozen for you also if you wish. Chickens sell "like hotcakes" so reserve yours promptly! Reservations are not absolutely necessary, but almost guarantee you get yours. Please email me or use the contact us form or phone/text me 315-487-4336. |
| It used to be the only way we got it but now people are afraid of a whole chicken after becoming accustomed to getting select parts from the store and restaurants. You can cut yours up and repackage it the way you want it, or roast it whole and turn it into several other dishes or eat it roasted. A roast chicken is so good, one of the ultimate comfort foods. Add a little mac & cheese and a side of veggies...YUM. Below is a link to a Better Homes & Gardens Roasting Guide for all sorts of foods, including your whole chicken. You can Yahoo search "how to cook a whole chicken" and get tons of ideas, including ideas to divide up your cooked chicken to make and freeze several interesting meals for future thaw and bake dishes among other things. Think chicken salad, chicken and dumplings, chicken cacciatore, chicken divan, chickens fajitas, chicken tortilla soup, old fashioned chicken noodle soup, home made chicken stock, fried chicken, etc.... |
| Like chicken wings? We love 'em. Purchase 3 whole chickens, cut off the wings, cut off the tips of these wings (at the last joint) and discard or save for stock, cut the remaining wing at the joint and you now have a dozen wings the way you are paying too much to get them from the pizza shop or wherever. To fry them, add oil or lard (I make ours from our own pasture raised pork fat) or shortening to a skillet to make it only half as deep as these wings, heat your oil to 375 degrees, fry on one side until golden on bottom, turn over and fry the other side the same. Melt some butter, add as much red hot sauce and toss the wings in it. Easy! And where else will you get organic truly free range chicken wings but your own kitchen? |
| Don't know how to cut up a whole chicken? Whole uncut chickens stay freshest and are your best value. Use this link to a youtube video that shows you the EZ way. HOW TO CUT UP A WHOLE CHICKEN |
Here is a fantastic recipe for roasting a whole cut up chicken. It is "different", can be
considered fancy or not. It was given to me by Chris Pollack, chef extraordinaire at the Pollack
household. Following is a copy and paste from his own email to me. I know he uses chickens
larger than 3-1/2 to 4 lbs at times, and also will make it with just thighs sometimes. I made it with a
4 lb chicken and it came out perfect. I eat the lemons, my husband does not.
Slow-Roasted Garlic and Lemon Chicken
This is one of those recipes you just can't make once: That's to say, after the first time, you're hooked. It is
gloriously easy: You just put everything in the roasting dish and leave it to cook in the oven, pervading the
house, at any time of year, with the summer scent of lemon and thyme — and of course, mellow, almost
honeyed garlic.
I change out the herbs, lemons, liquid depending on what's on hand
I got the idea of it from those long-cooked French chicken casseroles with whole garlic cloves and just
wanted to spritz it up with lemon for summer. The wonderful thing about it is that you turn the lemon from
being a flavoring to being a major player; left in chunks to cook slowly in the oven they seem almost to
caramelize and you can eat them, skin, pith and all, their sour bitterness sweetened in the heat.
1 chicken (approx. 3 and a half to 4 pounds), cut into 10 pieces
1 head garlic, separated into unpeeled cloves
2 unwaxed lemons, cut into chunky eighths
Small handful fresh thyme
3 tablespoons olive oil
10 tablespoons white wine
Black pepper
Pre-heat the oven to 300 degrees.
Put the chicken pieces into a roasting pan and add the garlic cloves, lemon chunks and the thyme; just
roughly pull the leaves off the stalks, leaving some intact for strewing over later. Add the oil and using your
hands mix everything together, then spread the mixture out, making sure all the chicken pieces are skin
side up.
Sprinkle over the white wine and grind on some pepper, then cover tightly with foil and put in the oven to
cook, at flavour-intensifyingly low heat, for 2 hours.
Remove the foil from the roasting pan, and turn up the oven to 400 degrees. Cook the uncovered chicken
for another 30-45 minutes, by which time the skin on the meat will have turned golden brown and the
lemons will have begun to scorch and caramelize at the edges.
I like to serve this as it is, straight from the roasting pan: So just strew with your remaining thyme and dole
out.
Serves 4-6
considered fancy or not. It was given to me by Chris Pollack, chef extraordinaire at the Pollack
household. Following is a copy and paste from his own email to me. I know he uses chickens
larger than 3-1/2 to 4 lbs at times, and also will make it with just thighs sometimes. I made it with a
4 lb chicken and it came out perfect. I eat the lemons, my husband does not.
Slow-Roasted Garlic and Lemon Chicken
This is one of those recipes you just can't make once: That's to say, after the first time, you're hooked. It is
gloriously easy: You just put everything in the roasting dish and leave it to cook in the oven, pervading the
house, at any time of year, with the summer scent of lemon and thyme — and of course, mellow, almost
honeyed garlic.
I change out the herbs, lemons, liquid depending on what's on hand
I got the idea of it from those long-cooked French chicken casseroles with whole garlic cloves and just
wanted to spritz it up with lemon for summer. The wonderful thing about it is that you turn the lemon from
being a flavoring to being a major player; left in chunks to cook slowly in the oven they seem almost to
caramelize and you can eat them, skin, pith and all, their sour bitterness sweetened in the heat.
1 chicken (approx. 3 and a half to 4 pounds), cut into 10 pieces
1 head garlic, separated into unpeeled cloves
2 unwaxed lemons, cut into chunky eighths
Small handful fresh thyme
3 tablespoons olive oil
10 tablespoons white wine
Black pepper
Pre-heat the oven to 300 degrees.
Put the chicken pieces into a roasting pan and add the garlic cloves, lemon chunks and the thyme; just
roughly pull the leaves off the stalks, leaving some intact for strewing over later. Add the oil and using your
hands mix everything together, then spread the mixture out, making sure all the chicken pieces are skin
side up.
Sprinkle over the white wine and grind on some pepper, then cover tightly with foil and put in the oven to
cook, at flavour-intensifyingly low heat, for 2 hours.
Remove the foil from the roasting pan, and turn up the oven to 400 degrees. Cook the uncovered chicken
for another 30-45 minutes, by which time the skin on the meat will have turned golden brown and the
lemons will have begun to scorch and caramelize at the edges.
I like to serve this as it is, straight from the roasting pan: So just strew with your remaining thyme and dole
out.
Serves 4-6
| SOY FREE, CORN FREE, WHEAT FREE AND TRULY FREE RANGING |