April 4, 2012
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!
January 2, 2011
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!