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

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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!

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Ranger Chickens in the backyard

Well, the ranger chickens are a little more than 8 weeks old. I can’t weigh one, but as large as they are I am guessing an average weight of about 5 pounds. As for personality, they are sweet and mostly gentle chickens. I have been watching the roosters carefully as they have been giving me challenging looks for over a week now.

Up until yesterday it has been easy to get them to go into their coop when I want them to. We like to clean up and settle in at night long before the chickens traditionally saunter into the coop to be locked in (security is tight around here as we lost a lot of chickens last year to midnight varmits).

I had to wait until they were good and ready last night before I could shut them in! Also, the roosters have been crowing for over a week now and spend a lot of time bothering the hens if you know what I mean.

I was planning on keeping some of these great birds and hatching their eggs, but come to find out they are hybrids and do not hatch at all like their parents. As the fellow at the hatchery put it “try it as a hobby if you want, but don’t expect much”.

As expensive as chicken food is I think my hobby will be limited to more of a sure thing, thanks much.

Anyway, we are awaiting arrival of our commercial, drum style chicken plucker and will then send this batch of chickens on to their intended uses.