This year we started raising Freedom Ranger chickens. These birds originate from France and are called Poulet Rouge. They are held to a high standard of taste & quality and you can surely taste the difference. Check out this video that we’ve put together on the simplest way to cook a very delicious, whole chicken. Give it a try – you won’t be disappointed!
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fabulous!
What a great video! Your “expert” is adorable! We loved our first chicken, and broth that followed!
Wonderful video! Loved the ‘buzzards’. Thank you for posting. Can’t wait to cook my first one!
Enjoyed the video. We will try cooking a 3-Minute chicken tonight.
LOVE this video! Can’t wait to taste this chicken! I will be using this recipe for sure and the broth recipe that follows it! Would love to see more of your recipes for the delicious food you grow and raise on your SPOTLESSLY clean farm. I am really enjoying the Swiss Chard and have a recipe to share with you using it. It is baked and turns out so tender and delicious!
Baked Swiss Chard
1 Bunch Swiss Chard
1 Tbl. Grassfed Butter or Ghee
2 Tbl. Apple Cider Vinegar
1/2 Cup Parmesan Cheese
Salt & Pepper
Preheat oven to 400 degrees.
Wash and dry off leaves and stalks of Chard and cut stems into bite size pieces (1/2″ approx.)separating the leaves from the stalks. Cut up leaves and put aside. Place stalk pieces into glass baking dish, drizzle with butter/ghee, apple cider vinegar and seasons except cheese. Cover stalks with foil and bake about 20 mins. Turn down oven to 350 degrees, uncover foil from dish and place the chopped chard leaves on top of stalks. Stir and place foil back on dish and bake 5-7 mins. Remove foil again and sprinkle with the cheese, cover and bake another 5-7 mins. Enjoy!
I am familiar with these birds & I agree the flavor is wonderful. Well done! to the Hammond family for the rearing, cooking & perfect carving & presentation.
I join cute Willie with YUM,YUM,YUM.
Also:
A very simple & healthy way to eat Swiss Chard.
Cut the stems in one inch pieces & saute in a little butter & olive oil with fresh garlic (chopped). When tender, add the sliced leaves to the stems, stir & continue cooking gently until wilted, about 3-5 minutes according to quantity.
Great with chicken, steak, pork, burgers & sausages etc. Enjoy!!
I finally made this, and it was super-delicious. The kids said it was the best ever, and I totally agreed. It was also the easiest ever. Thank you!!!