Archive for ‘Chicken to eat’

August 15, 2012

Fresh All-Natural Chickens Now In!

English: Roasted chicken Español: Pollo asado

English: Roasted chicken Español: Pollo asado (Photo credit: Wikipedia)

 

Do you love fresh farm raised chicken? (You know, the kind that actually run free outside and are fed only wholesome food)
(Not the ones in the store that say organic but are raised inside crammed in together with thousands of other chickens)

We know you do, so we have the latest batch in the fridge, waiting for you to pick them up. If you can’t get here in the next few days, don’t worry, we have them vacuum sealed for the freezer and they defrost as good as new!

Give us a call at 707-251-8991 to get yours!

May 27, 2012

Need some fresh chicken for your BBQ this weekend?

Barbecue chicken

Barbecue chicken-02 (Photo credit: Wikipedia)

I have just a few fresh chickens left in case you need a last minute addition to your holiday menu. We saw a recipe for grilled Mexican style chicken (see link here) that sounds sooooo good that we chose to make it the star of the BBQ today!

I also have some potatoes that need digging up and some extra eggs, so my hubby will get some of his favorite potato salad. And Nascar is on so he should be one happy hubby!

Enjoy your weekend, and give me a call if you want a chicken (we will throw in the fresh herbs just for you)

April 4, 2012

Finally! Fresh chickens are rolling in!

Chickens

Chickens (Photo credit: Allie's.Dad)

Greetings! I have the first batch of chicken ready to go. These are roasters and are best cooked by poaching in herb water, roasting in a sealed pan long and low, or our favorite- in a crock pot.

Don’t forget I am still having trouble with my speech, but I am sure we can communicate anyway!

These first chickens are packaged in halves (each chicken is split lengthwise) to make it easier to cook (and because they won’t fit into the bags whole)

This weekend we will have the smaller fryers. These are great marinated and prepared with your favorite recipes. Just don’t forget to cook them at a lower heat and for longer. Truly free chickens use those muscles don’t forget!

Update: April 13 We have fresh chicken again this weekend as well as frozen fryers. These fryers are air chilled and then vacuum packed for long term freshness!

 

Call me at 707 251-8991 to schedule a pickup, Thanks!

November 18, 2011

Fresh Chicken is here! Fryers available this weekend.

Home made fried chicken wings in a light flour...

Image via Wikipedia

Hooray!

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!

January 2, 2011

No Flu Soup! Great idea if you’re under the weather- and tastes so good on a cold day

My french onion soup

Image by Ewan McIntosh via Flickr

Thyme, onions, garlic and ginger are all supposed to have anti bacterial properties and have been used for centuries to bolster the family immune system during winter. If you sprinkle a layer of cheese on top before serving it can become a special version of French Onion Soup. At the very least it should help keep the vampires away!

No Flu Soup (Serves 4):

2 tbsp olive oil
6 medium-sized onions, sliced thin
1 Tablespoon Clerici Ranch Fresh Thyme, chopped
4 cloves of garlic, chopped
1 inch piece fresh ginger, minced
6 cups chicken broth made from bones of Clerici Ranch chickens
Salt and pepper to taste
Dash of hot sauce if desired
White cheese such as gruyere if desired

Thick slices of toasted bread to serve

Heat the olive oil in a stock pot and saute the onions slowly until lightly browned.
Add in the thyme, garlic and ginger and stir for a few minutes to release their aromas.
Add the broth and salt and pepper then splash in some hot sauce if desired.
Simmer for about 20 minutes stirring occasionally.

Place a slice of toasted bread in the bottom of your soup bowl, cover with soup.
Top with some of your favorite cheese if you like to round out the meal and enjoy!

January 2, 2011

Roasted Ranch Chicken (AKA how do I cook these birds?)

Oven roasted rosemary chicken

Image via Wikipedia

One of the first things that people notice is that the chicken meat we sell on the ranch is denser and richer. This helps add a layer of flavor you just can’t get from a factory chicken. Because the meat is different, most people need to make adjustments to the way they cook these birds.

Don’t worry- it isn’t hard at all. Just turn down the heat and count on cooking a little longer. Some recipes may require a little more moisture to make up for the longer cooking time.

We often work outside for most of the day and the last thing I want to do is cook an elaborate meal when I am soooooo tired. On those days I will either poach a whole chicken by throwing it in a liquid bath with vegetables and herbs over low heat or if I want something really special I will put a bird in the oven to roast:

Clerici Ranch Citrus Roasted Chicken:

1 roasting chicken (usually between 5-7 pounds)
2 lemons, oranges or other citrus fruit sliced
Fresh herbs or dried herbs such as oregano, basil, thyme, rosemary
Olive Oil to coat chicken
Salt and Pepper to taste

1. Wash the chicken under running water and pat the chicken dry.
2. Select a sturdy baking dish that the chicken will fit into- one that has a tight fitting lid is best as it will seal in the moisture. Otherwise cover with heavy foil and seal the edges well- no need to peek or baste!
3. Rub the surface of the chicken with some oilve oil.
4. Sprinkle the cavity (inside of bird) with salt and pepper to taste). Stuff the cavity of the bird with the herbs and citrus fruits.
5. Salt and pepper the outside of the chicken and place more herbs on the top of the chicken if desired.

Bake at a low temperature (no more than 325 degrees) for about 35 minutes per pound. If you pull on a leg it should be very loose and the internal temperature of the thickest part of the chicken should read at least 180 degrees.

Sometimes I will add root vegetables (carrots, onions, potatoes, etc. during the last two hours of cooking. I just chop them into quarters, toss them with olive oil and salt and throw them into the pan- magic!

 Related Articles

November 3, 2010

The Best Fried Chicken recipe starts with farm raised chickens

Several pieces of fried chicken.

Image via Wikipedia

I am often asked about the best way to cook our chicken so that the wonderful taste doesn’t get lost in the ingredient list. The best answer is to just relax and use your favorite recipes- but there are a couple of things to keep in mind to get the best results.

One of the first things that people notice if they choose the Amish Ranger chicken is that the meat is darker. It is also denser, and the pieces of meat are usually larger than what you may be used to cooking.

That being said, when cooking this meat, go for a little longer cooking time and a lower temperature. Personally, I prefer to brine my poultry for a couple of hours before cooking so it stays moist and tender.

We are big fried chicken fans here at the ranch. I recently discovered a great recipe by Tyler Florence called the Ultimate Fried Chicken Recipe. He starts by brining the chicken for 2 hours and goes on from there. The results are fabulous!

Note: If you look at Thomas Keller’s recipe above, he calls for a smaller younger chicken than you usually find. We can supply the chickens at that age for you if you can let us know in advance!

October 26, 2010

1001 ways to quickly prepare healthy chicken meals

Cover of "Betty Crocker Cookbook: Everyth...

Cover via Amazon

Ok- that should have got your attention.

I really wasn’t planning on typing out 1000 recipes, more like sharing some of my tricks for getting good food onto the table fast. What to do with that tasty free range bird you brought home after you exhaust the usual options of roasting or bbq’ing?

We (for obvious reasons) eat a lot of chicken here on the ranch. I prepare all the usuals- picatta, fried, sweet and sour, pot pie, etc. But being super busy (we have no outside help as we are just too small an operation to hire anyone- yet) my all time favorite way to cook my chickens is to poach a couple of birds and freeze the cooked meat in little pouches that will thaw quickly when needed.

I was pleased to see an article in the San Francisco Chronicle recently on the very subject! It explains the poaching process and gives several delicious ways to use the bounty when cooked.

They point out that a 5 pound chicken makes up at least 2 pounds of cooked meat once you take away the bones and the skin. Because there are normally only the two of us for dinner, that will make a generous 4-5 meals.

See the Poached Chicken master recipe (included in the above article) that can be used for many types of recipes. This can easily be adapted for other uses by leaving out the ginger and adding vegetables or herbs of your choice.

I also love the tip for making Uncle Yuen’s Chicken Sauce:

Combine 2 parts double strength chicken broth (the extra water is boiled off at the end of the chicken poaching time)

Add 1 part Oyster Sauce
A dash of pepper
A drop or two of toasted sesame oil

A recipe for summer vegetable salad with poached chicken, Banh Mi-Style Chicken Sandwiches and Glass Noodles with Napa Cabbage and Poached Chicken is also included for you to try. Thanks so much to Lynne Char Bennett

Homestyle Green Chile Chicken Enchiladas

The next page of the newspaper brought yet another great use for poached chicken from the Green Chile Kitchen in San Fran (leave out the ginger for this one). If you don’t have access to fresh new mexico or anaheim chiles, go ahead and substitute canned ones.

Thanks Tilde Herrera for the great article!

Well that is 4 recipes to get you started but you won’t need to look very hard to find the other nine hundred something more. My favorite resource when I get stuck is my 1950 something edition of the Betty Crocker cookbook. It has so many good uses for “leftover” chicken (try the chicken ala king over toast points for true comfort food).

September 15, 2010

How much do chickens eat (AKA how much do these eggs and chicken meat cost me?)

 

It is helpful to know how much your chickens should be eating for many important reasons. 

One of these reasons is to know how much feed to have on hand so you can order ahead (this is for all our feed co-op members). Another is to know how much those eggs and chicken meat are costing you.

First, let’s start with laying hens.

It takes about 16-18 pounds of feed (this is an average folks, for exact science you will need to sponsor my expensive feed study…) to raise a chick to a laying age of about 5 months. 

Once your chicks reach maturity, it takes about 4 pounds of feed to produce a dozen eggs. A laying hen will eat between 1/4 and 1/3 pound of feed daily even if she doesn’t lay any eggs at all.

Doing the math, if you have a flock of 5 laying chickens you should have about 50 pounds of feed on hand for the month, or about 10 pounds per chicken.

If you are feeding your chickens good quality organic feed your feed bill will obviously be much higher than the guy down the street who buys the cheapest food on sale and supplements his feed bill with bags of (choke!) stale bread from the local grocery. But the quality of the eggs you produce are directly related to what your birds are eating.

Also, these numbers do not take into account the losses to your free range flock due to predators, etc. (naturally raised chickens live a little too naturally sometimes!). Also, be sure to add in any other costs such as supplements, pest controls, straw and bedding, etc. as these will also have to reflect into the cost of your eggs.

In the end, you may find that you could certainly buy eggs cheaper at the grocery store. But that would not be comparing apples with apples- and would be the subject of yet another article.

Raising Meat Chickens- How much feed will I need?

We raise Red Rangers here on the ranch for several reasons, the most important is that they taste better. They have a darker, richer meat on them that works well for all our favorite chicken recipes. They are also a heathy chicken that have a sweet disposition and are nice to have on the ranch.  These chickens take twice as long to raise to harvest age and on the average eat about 18 pounds of food each if harvested at 10 weeks.

Calculating that out, each ranger chicken eats on the average about 10 pounds of feed per month per bird.  But don’t forget that as new chicks they eat only a handful a day, with the amount increasing dramatically as maturity approaches.

We use Organic Chick Starter and Poultry Grower Crumbles for the first 3 weeks and buy about 2 pounds of feed per bird.
Then we switch them to Organic Poultry Broiler Finisher Pellets to finish which takes about 7 more weeks feeding about 2.25 lbs of food each week per bird.

Say that you have 25 new ranger chicks:

Doing the math very roughly first order a 50 pound bag of Starter Crumbles.
To finish, order about 5 of the 50 pound bags of Finisher Pellets a month (for a total of about 8 bags).

But won’t I need less feed if my chickens are free ranging?

Surprisingly, your chickens will not be eating much less purchased grain if they are out on pasture than if you kept them all cooped up. This is because the amount of calories that they use getting all that exercise mean that they have to eat a lot more than their sedentary cousins. But- your chickens will be far healthier, happier and much more nutritious!

I hope that the above information will help you. The math is a little fuzzy as each chicken will consume a different amount of feed and numbers are not my strong point.

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