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!
- Thomas Keller’s Fried Chicken Recipe (averagebetty.com)
- Recipe makeover: Lemon-ginger fried chicken (cnn.com)
- Healthy Chicken Adobo with Quinoa (thismamacooks.com)
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!