5 results for tag: Organically raised pastured chickens

Hundred Acre Spatchcock Chicken

Heat oven to 425 degrees and smear some olive oil or lard into the center of a rimmed sheet pan. Place spatchcocked chicken, breast side down on sheet pan and roast 20 minutes. Toss some roasting vegetables to the pan (try a combination of shallots, onions or carrots, celery, cubes of potatoes or small new potatoes) with a teaspoon or so of olive oil and scatter around chicken. Or, just do onion or shallots if that’s all you have on hand. Your sauce will be delicious. Continue to roast chicken until a thermometer inserted into thickest part of breast reaches 160 degrees, about 25 to 30 minutes more. Transfer chicken to a carving board, and ...

The Pastured Difference

Despite their occasionally humble station in the culinary world, chickens are really extraordinary. From their adaptation to thriving in virtually every climate, to the fact that they only need a small footprint to provide us with meat and eggs, chickens have been a food staple in cultures all around the world for centuries. One of the most remarkable things about our favorite fowl is that every single one of the more than 12 billion chickens populating the planet are each descended from a single species - the Red Junglefowl of southern Asia. From that humble beginning, there are now hundreds of varieties of chickens inhabiting every continent on ...

Market Day Wednesday, June 24th

Join us for the party! We are so excited to welcome the talented Chef Harold Balink of Cru Restaurant to the farm as the very first chef who will formally open our Chef-to-Farm Series. This series will showcase the area’s most talented chefs, celebrating the unique cuisine of Southwest Florida. The chefs will cook in our new state-of-the-art kitchen using the organic bounty from our 100 acre farm. Also here is Stephanie Summers of Fox News who will be filming our farm for an upcoming segment. On the baby grand the always spirited, Dan Tudor, playing all the favorites. Menu: Wednesday, June 24th Chef Harold’s Menu: Salad of Roasted ...

Roast Chicken

When it comes to Roast Chicken, we love Jacque Pepin’s super simple roast chicken recipe. You can place a half an onion inside the cavity, perhaps a whole lemon cut in half, maybe some garlic cloves, sprinkle the outside with some herbs (thyme is nice), and a light coating of olive oil or butter on the breasts and the legs - or do none of that and still prepare a terrific roast chicken dinner. Ingredients 3 1/2- 4 1/2 pound chicken Salt and ground pepper to taste Preparation Preheat the oven to 425 degrees. Sprinkle the chicken inside and out with the salt and pepper and fold the wings akimbo to position them closer to the body. Place the ...

Market Day Wednesday, June 17th

Menu Wednesday 17th June 100% Grass-Fed Beef Empanada with mild Aji chili pepper, Cuban oregano and capers with a Mint Marigold-Dijon sauce. $5 // or two for $9.50 Deconstructed Lasagna with roasted Oriental eggplant, housemade ricotta, sweet garlic-balsamic tomato sauce and Cuban oregano GF, V $6.50 Dip Duo: Roasted Garlic and Lemon Hummus plus whipped Garlic Chive Pesto cream cheese V, GF $6 Housemade Baked Flour Tortilla Chips VG $2.50 Grandmother’s Mint Marigold Shortbread V $4 Cinnamon Spice Powerballs GF, VG, Raw $3.50 for two OR PowerPak 7 for $10 Vanilla and Orange Panna Cotta with Sweet Mango Pepper Jelly GF, V $5 Cr...