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Roasting a Chicken...and Creating a Stock

To roast a chicken, pre-heat the oven to 400F.

Rinse and pat the bird dry, then rub with olive oil and sprinkle with salt and pepper.

Stuff a bunch of herbs inthe cavity (along with the neck and other parts that are in there--they add flavor and nutrients) and throw it in the oven for an hour to an hour and a half, turning after about 40 minutes so top and bottom get golden brown and the meat is falling off the bone.

Eat what you want, remove the meat from the carcass and reserve for a later meal, and put the bones in the crock pot covered with water. Add some onion, a carrot, maybe some celery, and a bay leaf and let cook on low overnight. The next day, strain the broth and you have a wonderful stock for cooking your rice, grits, pasta or for making a soup. Or portion into containers and freeze.

Testimonials

We are very happy to have our products included in shares through Fair Shares.  The folks at Fair Shares have set-up a great distribution schedule that works with smaller scale local farmers taking into account weekly and seasonal limitations in harvesting. The staff at Fair Shares are easy to work with, being both friendly and professional.  They have been very straightforward about their needs and those that the share members represent. We look forward to growing with Fair Shares!

Bobbi Sandwisch, Live Springs Farm, Carrollton, IL 100% Grassfed Beef, Pasture-Raised Pork, Chicken, and Eggs