Monday, July 25, 2011

Locally raised all organic hen - Baked Chicken

This hen, from Badger's Millside Farms in Hughesville, PA, came with a gizzard packet wrapped in brown paper. Their chickens are pasture raised, not crammed into a long house 24/7. The differences between pasture raised and long house raised are many, from smell, size, skin and muscle texture, to organ tone and color; you can see why organic is the way to go.

Old Bay Seasoning (or a blend of the following spices and herbs: mustard, paprika, celery seed, bay leaf, both black and red pepper, cinnamon, cloves, allspice, nutmeg, cardamom, salt, mace and ginger) 

and pats of butter tucked inside the bird, between wings and legs and the body and on top of the breast. Bake at 375 degrees for approximately one hour or once it reaches a temperature of 175-180 degrees in the thickest point of the breast.

Fry up the liver in a bit of butter and use it to make your brown gravy. Using the browned butter, make a roux adding barley flour and add watered down wine and parsley. Finely mince the liver and stir into the gravy.

This bird will feed about four people very well. Save whatever's left to make chicken stock, which can be frozen for up to three months.

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