chicken_soupIf your birds are dual purpose or boiler/ fryers, you are intending to eat them at some point. Here are some good home-style recipes that you can try out with your produce. To make things even fresher, get vegetables and herbs from your own garden!

Chicken Soup
2 Chicken Breasts cut into cubes
3 Tbs. Olive Oil
2 Carrots chopped
2 Celery Stalks chopped
1 Large Onion chopped
2 Garlic Cloves, crushed or minced
6 Cups Chicken Broth
Salt and Pepper to taste
2 cups egg noodles (optional)

In a saute pan, but half the oil and heat on medium-high heat then use to brown the chicken on all sides. Set aside. In a soup pot, heat the rest of the oil on medium-high heat, until hot, then add the carrots, celery and onion. Cook till the onion is nearly translucent and browning slightly on the edges. Toss in the garlic and cook for another minute, stirring often to keep the garlic from burning. Add the chicken and chicken broth, lower the heat to low and cover. Cook for about an hour and then test the vegetables. If adding the egg noodles, add about 20 minutes before serving so they cook through. A fork should run through the carrots easily. Salt and pepper to taste and then serve.

Chicken and Biscuits
1 Small can of condensed cream of chicken soup or cream of mushroom soup
1/4 cup milk
11/2 cups shredded cheese
1 head of broccoli cut into bites
1 head of cauliflower cut into bites
2 Carrots sliced
2 Cooked Chicken breasts or half a left-over roast chicken shredded.
1 package biscuits or 12 uncooked, homemade biscuits (still dough)

Preheat oven to 400˚F
Mix together the condensed soup, milk, half the cheese, and all the vegetables. Stir in the shredded chicken. Pour into a shallow, 9 x 13 baking dish, top with the rest of the cheese and bake for 15-20 minutes. Layer your biscuits on top and bake for another 15 minutes or until biscuits are golden brown.

Oven Fried Chicken
2 cups buttermilk
2 Tbs. Oil
4 Chicken Breasts or 8 -12 Chicken Tenders
1/2 cup buttermilk baking mix
1 tsp. Dried Rosemary
1 tsp. Dried Basil
2 Tbs. Oil

Place the chicken in a dish. Mix the buttermilk and oil together then pour over the chicken, cover then marinate in the refrigerator for at least six hours, preferably over night.

Preheat oven to 350˚F. Mix the baking mix and herbs together and then pour onto a plate or pie dish. Heat the oil in a fry pan over medium high heat till hot. While the oil is heating, remove the chicken from the buttermilk mixture and dredge through the baking mix-herb mixture. When all the chicken pieces are finished, place them in the oil and brown. Place the chicken on a baking rake and move into the oven. Cook for 20-30 minutes or until the juices run clear!

Chicken Pot Pie
2 Tbs. butter or margarine
1 Chicken breast, cubed
1/2 tsp. Poultry Seasoning
2 Potatoes cut into bite sized pieces
1 Can of peas or 1 small package frozen peas
2 Carrots, chopped
1 can condensed cream of chicken or cream of mushroom soup
1/3 milk
1 pair of pie crusts

Line your pie plate with the lower crust, trim to fit and bake according to the package for two-crust pies. Raise the oven heat to 425˚F. On the stove-top, melt 1tbs. of the butter in a skillet over medium-high heat. Add the potatoes and cook until lightly browned and slightly softened. Add the chicken and sprinkle with the poultry seasoning. Cook for one minute and stir frequently. Pour in the soup, milk, and add the rest of the vegetables, reduce heat to medium-low and let simmer for about five minutes.

Pour the filling into the pie and cover with the second crust. Cut vents into the top and set on a baking sheet to catch any overflow. Bake for 12 minutes at 425˚F. Take the pie out of the oven and turn on your boiler. Brush the top of the crust with melted butter and put 4-5 inches under the broiler for two minutes or until golden brown. Remove and let rest 5-10 minutes.

Roast Chicken

Roasting chicken depends entirely on what you want to achieve. I recommend leaving your bird unstuffed as it is just all around easier and healthier. Cooking time depends on the weight of your bird:

2.5-3 lbs. An hour to an hour forty-five minutes
3.5- 4 lbs. An hour and a half to an hour forty-five minutes
4.5 – 5 lbs. An hours and a half to two hours
5 -6 lba. An hour forty-five minutes to two and a half hours

You can also place your chicken in an oven roasting bag. This will change the time required, so check the instructions inside the box.

Whole, defrosted Chicken
One Onion
One Apple
One Orange
Salt and Pepper
Poultry Seasoning
Chopped Rosemary
2. Tbs. Butter or Oil
Glove if you don’t like getting your hands dirty.

Begin by removing the giblets and neck. You should be able to see through the bird from one end to the other. We usually fry them up and feed them to our dogs, but they can also be used to make delicious gravy. Rinse the bird under cold, running water and then pat dry with paper towels. Set the chicken on a wire cooking rack and rub with butter or oil. Season with salt, pepper, poultry seasoning and rosemary. For an extra tasty bird, lift up the skin and season the meat directly.
Place a quart of an onion, half the apple and a quarter of the orange into the cavity of the bird. This is not the same as stuffing your bird, but make sure that it is not packed too tightly.

Set on roasting rack, or into roasting bag, breast side down. And place into a pre-heated 350˚F oven. If you are not using a roasting bag, you will need to baste every 20 minutes. If you do not have a meat thermometer, you can tell if the chicken is cooked in two ways.

1. The legs will move freely.
2. The juices of the legs will run clear.

For those with a meat thermometer, it should read 180˚F when placed into the thickest part of the thigh. Allow the chicken to rest for 15-20 minutes before carving.

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