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.
Oven Baked Fried Chicken
Ingredients:
- 3 pound Dewberry Hills Farm chicken cut in pieces
- 1 egg
- 1/4 cup milk
- Flour
- Corn Chex 4 cups finely crushed
- 1/4 cup Olive oil
- Chicken rub or other spices
Season chicken with spicy rub. Let rest in refrigerator, covered, for at least 2 hours. Beat egg and milk together. Mix olive oil and Corn Chex. Dredge chicken pieces in flour. Dip chicken in egg/milk then coat with Corn Chex/olive oil mixture.
Preheat oven to 425. Place baking tray in oven and heat up. When the baking tray is hot, put 2 tablespoons of oil on tray and put back in oven to heat the oil. Place chicken on tray and bake 20 minutes. Turn chicken over and bake an additional 20 minutes. Reduce heat to 350 and bake 20 more minutes turning once to ensure chicken is crispy and golden on both sides.
Chicken Stock
(Another good way to stretch a bird.)- Break up leftover roasted Dewberry Hills Farm chicken bones and skin into a large stockpot and cover with cold water.
- Add celery, onion, carrots, and parsley.
- Bring to a boil and immediately reduce heat to bring stock to barely a simmer.
- Simmer uncovered at least 4 hours, occasionally skimming off the foam that comes to the surface.
- Strain stock, discard bones & veggies.
- Bring to boil and reduce. (the more reduction the richer the stock)
- Salt & pepper to taste.
- Refrigerate or freeze.
Method 2
With fresh backs, necks, wings, bones- 3.5 to 4 lbs Dewberry Hills Farm chicken bones
- 3 lg Spanish onions; rough chop
- 1/2 head celery, rough chop
- 2 lg carrots, rough chop
- 2 bay leaves
- sm bunch parsley stalks
- 6 sprigs fresh thyme
- 10-12 peppercorns
Dark stock
Toss chicken, onion, celery, carrot w/3 tbl oil in oven pan Roast in oven @ 450 (30-40 min) till golden, add to stock pot and add remaining ingredients.Clear stock
Place all ingredients in stock pot- Add 3 cups cold water per pound of bones, bring to boil over high heat.
- Reduce heat and simmer for 4 hours.
- Skim foam off top occasionally.
- Remove from heat, strain into clean pot, discard bones & veggies.
- Return to high heat and reduce by half. (the more reduction the richer the stock)
- Salt to taste if final product. Wait to add salt if using for sauces.
- Refrigerate or freeze.
Curried Chicken Livers
- One pound Dewberry Hills Farm chicken livers
- one onion
- one small chilli pepper
- one tsp ginger paste
- one tsp garlic paste
- one tsp garam masala powder (you can get it at an Indian grocery store only)
- one tbsp oil
- a handful of fresh chopped cilantro
- 1/4 tsp of turmeric
- 1/4 tsp of cayenne powder
- salt to taste
In a skillet, add the oil, chopped onion and pepper. Saute for a minute. Add the ginger and garlic paste. Saute for 2 minutes. Wash the livers. Add to the skillet. Let them cook without stirring or they will break up. Add the salt. (you can always tone down the spiciness to your liking).
Now add the turmeric and cayenne powder to the livers. Cook covered until they are done. Thicken up the sauce by letting it cook uncovered. Let it thicken until there is hardly any sauce and the livers are starting to get a little burn on them.
Take off the stove, garnish with fresh cilantro and serve with rice and ghee (clarified butter). They taste best eaten with rice, a squeeze of lemon and a few slivers of raw onion.