The Homesteaders Chicken Recipes
Chicken Recipes For The Homestead
Chicken is a staple in many american dishes, and is quite versatile. You can bake, roast, and grill it. Once you raise and cook your own broiler hens, you will never go back to commercial bought poultry.
Here are a few chicken recipes that’ll have your family and friends coming back for seconds!
- One 2- to 3-pound farm-raised chicken
- Kosher salt and freshly ground black pepper
- 2 teaspoons minced thyme (optional)
- Unsalted butter
- Dijon mustard
- Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
- Salt and pepper the cavity, then truss the bird. When trussing a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.
- Now, salt the chicken—I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it’s cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.
- Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone—I don’t baste it, I don’t add butter; you can if you wish, but I feel this creates steam, which I don’t want. Roast it until it’s done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.
- Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. Slather the meat with fresh butter. Serve with mustard on the side.
Thai Coconut Curry Chicken Recipe
- 1 can coconut milk (1/2 cup reserved)
- 3 tbsps curry paste (Thai, red, or any other kind)
- 2 tbsps fish sauce
- 1 piece drumstick
- 21/2 lbs chicken
- 2 tsps oil (flavorless)
- 1 tsp red curry paste
- 1/2 tsp ground turmeric
- 1/2 cup peanut butter (or other nut butter)
- 1/2 cup coconut milk (reserved from above)
- 3/4 cup water
- 2 tsps fish sauce
- 1 tsp fresh lemon juice
- 1 tsp organic sugar
- In a large bowl, mix together coconut milk (remember to reserve 1/2 cup for the peanut sauce), curry paste and fish sauce.
- Using a sharp knife, score chicken pieces so marinade can penetrate chicken. Marinate for at least one hour if possible.
- Grill until done, about 30 minutes in total for drumsticks
- Heat oil in a small saucepan over medium heat. Add curry paste and turmeric, and stir until fragrant, about 1 minute. Add remaining ingredients and stir until thickened.
- Add more water as needed to reach desired consistency. As sauce sits, it will thicken, so you may need to add more water if you reheat it.
Chicken Under A Brick
- 1 whole 3- to 4-pound chicken, trimmed of excess fat, rinsed, dried and split, backbone removed
- 1 tablespoon fresh minced rosemary or 1 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- 1 tablespoon peeled and coarsely chopped garlic
- 2 tablespoons extra virgin olive oil
- 2 sprigs fresh rosemary, optional
- 1 lemon, cut into quarters
- Place the chicken on a cutting board, skin side down, and using your hands, press down hard to make it as flat as possible. Mix together the rosemary leaves, salt, pepper, garlic and 1 tablespoon of the olive oil, and rub this all over the chicken. Tuck some of the mixture under the skin as well. If time permits, cover and marinate in the refrigerator for up to a day
- When you are ready to cook, preheat the oven to 500 degrees. Preheat a 12-inch skillet over medium-high heat for about 3 minutes. Press rosemary sprigs, if using, into the skin side of the chicken. Put remaining olive oil in the pan and wait about 30 seconds for it to heat up.
- Place the chicken in the skillet, skin side down, along with any remaining pieces of rosemary and garlic; weight it with another skillet or with one or two bricks or rocks, wrapped in aluminum foil. The idea is to flatten the chicken by applying weight evenly over its surface.
- Cook over medium-high to high heat for 5 minutes, then transfer to the oven. Roast for 15 minutes more. Remove from the oven and remove the weights; turn the chicken over (it will now be skin side up) and roast 10 minutes more, or until done (large chickens may take an additional 5 minutes or so). Serve hot or at room temperature, with lemon wedges.
Homemade Chicken Stock
- 1 (3-4 pound) chicken
- 2 carrots
- 1 stalk celery
- 1 large bunch parsley
- 2 bay leaves
- 1 head of garlic, cut in half
- 1 large onion, cut into quarters (don’t worry about peeling it)
- 2 tablespoons Celtic sea salt
- 1 tablespoon vinegar
- Place all ingredients in large stockpot. Add just enough water to cover.
- Bring to a simmer over medium-low heat, about 30 minutes. Skim foam off the top, lower heat to low, then let simmer for 8 – 24 hours, with lid ajar.
- Strain broth. Use the cooked chicken in soup, a casserole, salad, etc. After the broth is cool it should gelatinize, but don’t be alarmed. This is a sign the nutrients were pulled out of the chicken.
- Store in the refrigerator for 1 week or freeze for 3 months.
Chicken Noodle Soup
- 8 cups of homemade chicken stock
- 2 tbsps extra virgin olive oil
- 1 tbsp dried organic sage
- 2 tsps dried organic rosemary
- 2 tsps organic paprika
- 1 tsp salt
- 1 tsp pepper
- 1 cup organic spelt noodles
- Prepare your stock
- Chop the vegetables. In a large stock pot, heat the olive oil on medium. Add the vegetables and stir them until they are cooked through.
- Add the stock to the vegetables. Turn the heat up to high. Stir in the herbs and spices.
- Bring the stock to a boil. Once bubbling, turn down the heat to low. Let it calm down to a simmer. Leave it simmering on the stove for about 45 minutes to an hour to let the flavors blend well.
- When the soup has only a few minutes left to simmer, add the spelt noodles. Stir the mixture occasionally.
- Take the stock pot off the heat and turn off the element. Let the soup cool before serving.
Spaghetti Chicken Breast Recipe
1/4 cup sliced fresh mushrooms
- 1/4 cup chopped green bell pepper
- 1 small onion, chopped
- 1 pound skinless, boneless chicken breast meat – cut into strips
1 (8 ounce) package angel hair pasta
1 cup spaghetti sauce
- Heat oil in a large skillet over medium high heat. Saute mushrooms, bell pepper and onion until soft; remove from skillet and set aside. Saute chicken for about 15 minutes, or until cooked through and juices run clear. Return mushroom mixture to skillet and stir all together.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Return pasta to pot over medium heat and stir in spaghetti sauce; heat through, then stir in chicken mixture and heat through, stirring. Serve hot.
These are just a few of the chicken recipes I have, be sure to check back for updates!