Harvey Hills Farm chickens are here!!!!!
We took another step forward in knowing where are food comes from by raising and eating our own poultry!
Our supper last Friday consisted of our pasture raised chicken and oooooh was it good! I have included the way that I cooked them below for anyone that is new to cooking pastured chicken. Pastured chicken is not like the chicken that we buy at the grocery store in that it is not injected with any added broth or solutions. Our chickens are not given any hormones or anything unnatural that makes the chicken grow faster. Our package consists of straight up chicken! : )
I used a very simple brine solution for one of the broilers because I wanted to see if I could taste the difference. Since our chickens are out on pasture and not confined like a commercially raised chicken I knew that the meat could be a little tougher than store bought chicken. I have to say I noticed a difference but not enough to say that I will be brining my chicken every time. The chicken that sat in the brine solution was a little moister then the other’s but I was pleasantly surprised that the non-brined chicken tasted just as good.
Simple Brine Solution
- 1 gallon of water
- ½ cup to 1 cup of Kosher Salt
- Bay Leaves
Place all ingredients together and stir until the salt is dissolved. Once salt dissolves place chicken in solution and ensure that the whole chicken is covered. Put in fridge and keep in solution anywhere from 4 to 24 hours. It is really what your preference is at this point with how long to keep it in the soultion.
There are many ways to cook a chicken but if you’re looking to start simple here is the way I cooked the chicken last week.
- 1 (2.5 to 3.5) broiler
- Olive Oil
- Thyme, Sage, Basil, etc
Heat oven to 450 degrees
Coat the chicken with the olive oil and sprinkle herbs on top of bird
Place in roasting pan and cook on high heat (450) for 15 to 20 minutes. I covered the chicken with a lid.
Turn oven down to 325 and cook for an additional 55 minutes or until internal temperature reaches 165.
Once internal temperature reaches 165, take out of oven and let rest for 10 minutes.
Slice and ENJOY!!!
We would LOVE to hear any of your delicious recipes for pastured chicken. Share them here or post to our Facebook page!
We will be sharing more recipes as the summer progresses! : )
We have always had a dream to own our own farm and take pride in working hard to produce our own food. That dream is now coming true before our eyes and we look forward to sharing our experience!