Our Favorite Recipes
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Terry's Simple Roast Chicken
Ingredients:
- 1 Dewberry Hills broiler
- Fresh finely chopped rosemary 4-5 sprigs
- Fresh finely chopped garlic 3-4 cloves
- Olive oil
Preheat oven to 450 degrees.
Mix garlic and rosemary in olive oil.
Gently loosen skin on chicken breast by sliding your hand underneath skin without tearing.
Rub skin under breast with oil-herb mixture. Use any leftover mix in cavity.
Place chicken breast side up in rack on roasting pan.
Roast at 450 degrees for 15-20 minutes or until skin begins to turn a light golden brown.Carefully flip chicken over (I've found inserting a wooden spoon in the cavity helps with this) and roast an additional 15-20 minutes. Immediately turn oven down to 350 degrees. Turn bird several times as it roasts.
It will take about 1.5 hours total to roast a 4.5 pound bird. Your chicken is done when a meat thermometer inserted in the breast reaches 165.
Remove chicken from oven and let rest for 10 minutes before carving.
Warning-as you roast the chicken, a wonderful smell pervades your kitchen and may attract members of your family.
Chicken Wraps
(This is a great way to use leftover roast chicken)
Ingredients:
- Sliced pre-cooked Dewberry Hills chicken
- Flour tortillas
- Chopped lettuce
- Grated cheese-I prefer a sharp Cheddar
- Salsa
- Thinly sliced onion
Sautee onions until golden brown.
Add chicken to onion mix just before removing from heat. The object is to warm the chicken not cook it.
At the same time that the onion chicken mix is cooking, heat up tortillas until warm and soft .
Fill tortillas with onion chicken mix, cheese and lettuce. Add salsa to taste.
Easy Chicken Stock
(Another good way to stretch a bird.)
Place carcass in large pot and cover with water. Simmer for approximately two hours.
Add a cup of diced onions, two or three ribs of diced celery, and a medium sized diced carrot and cook for another forty-five minutes.
Strain broth.
At this point, you have a decent clear broth. I like to jazz it up by handpicking the meat off the bones and returning it to the liquid.
If I'm making a quick chicken soup, I boil up some noodles and add them along with the pre-cooked vegetables. When everything is cooked, I throw in several handfuls of fresh spinach which adds a delicious flavour and texture to the soup.