November 29, 2011
I love Nick Stellino’s recipes so naturally I wanted to try this soup. I already had chicken broth from boiling down the bones and gizzards. I deboned some chicken thighs and threw them in the food processor for the ground chicken.
Of course, the breadcrumbs from the barley bread make any recipe great. Throw in the farm eggs, celery, carrots and herbs from the garden and we almost have all the ingredients on hand! Actually the only thing I had to buy was the cheese as I have barley in the pantry and make soy milk at home.
The result? Delicious. I did add some chopped chard as I had some growing. Loved the flavor- just the recipe for a cold day!
Here’s the link: Fragrant Chicken Soup with Meatballs
November 18, 2011
In case you are wondering what to do with leftover chicken, here is our favorite recipe for:
Clerici Chicken Ranch Mexican Chicken Soup
1 Tbsp Olive oil
1 onion, chopped
2 cloves garlic, chopped
1 large red bell pepper, diced
4 cups chicken broth
1/3 cup fresh lime juice
½ to 1 cup leftover chicken, chopped
1 cup cooked rice
1 cup tomatoes, chopped
½ cup cilantro, chopped
salt and pepper to taste
In a large saucepan, heat oil and then sauté the onion, garlic and bell pepper until softened.
Add the chicken broth and bring to a boil.
Add the lime juice, chicken and rice. Bring back to a boil.
Add the tomatoes and the cilantro and turn off the heat. Put a lid on the pot and
let it stand for about 5 minutes and then serve!
Note: Add 1 more cup of chicken broth or water and ½ cup of very small pasta
(We like alphabet) for a heartier soup!
November 18, 2011
Image via Wikipedia
We have fryers this weekend. That means the very young birds that are so tender you can use them for fried chicken, stir fries, sautés- whatever you like.
The weight on these marvelous birds comes in at (approximately) just under 3 pounds.
Of course, we still recommend that you cook them at a little lower temperature than store bought chickens (and for slightly longer). After all, they actually get to use those muscles!
And of course, we strictly follow food safety measures as set out by the USDA in handling your poultry.
If we wouldn’t put it on our table, we won’t have it on yours!
Just $4.99/lb for whole or halved chickens or $5.49/lb for custom cut.
Call ahead to be sure yours is available! 707 251-8991.
Don’t forget to order some wholesome barley bread ($6.00/fresh) to go with your meal!