Coon Creek Family Farm

  A Certified Organic Small Family Farm
  "
Growing for your family as we do for ours"
 

   

Handcrafted Goat Milk Soap


Certified Organic:
Chicken


Turkey


Vegetables


Eggs


Farm

Farm E-Mails


 

Pasture-Raised Chicken
Recipes

 

Homemade Chicken Stock & Soup


1 pkg. Coon Creek Family Farm Organic Chicken Backs &/or Wings and/or carcass from whole roasted Coon Creek Family Farm Chicken

3 medium onions coarsely chopped
3 carrots scrubbed & coarsely chopped
4 stalks celery (optional)
2 tsp. ground pepper
8 pinches dried parsley
16 cups water
2 tsp. garlic salt
4 cloves garlic coarsely chopped

Combine all ingredients in large stock pot.  Bring to a boil.  Lower temperature and simmer overnight.  Strain into a large pot or bowl.  Save chicken pieces.  Discard remaining solids.  Refrigerate and then skim fat off top.

Soup:
Stock as prepared above
Chicken pieces saved from stock and/or previous meals
3-4 carrots sliced
Rice, noodles and/or potatoes
Salt & pepper to taste
Onion & garlic to taste
After adding rice, noodles and/or potatoes bring to a boil.  Turn stove down.  Cover & Simmer.
 

Roast Coon Creek Family Farm Chicken

One of the secrets to a well roasted chicken is to begin with a completely thawed bird.  We do this by placing the bird in the refrigerator the night before cooking it.  The next morning, place the chicken in a sink or stockpot filled with cold water.  Around noon, open the wrapping and remove the giblets so the inside of the chicken thaws as well. 

To prepare the chicken for roasting:  Rinse the chicken in cold water.  Coat the skin with olive oil.  We slip small pads of butter under the skin over the breast to help keep the breast meat  moist.  Sprinkle the skin with your favorite herbs and spices (e.g. garlic, garlic salt, rosemary, herbs de Provence).  Rub the inside of the cavity with olive oil and herbs as well.  We also place cut up onions inside the cavity.  Take care not to stuff the cavity full.

To Roast:  We use a covered enamelware roaster.  Add about an inch of water to the bottom of the roaster.  Place the chicken neck in the roaster and use later for making broth/soup.  When the chicken is done, strain this liquid and use it as broth. 

Cook at approximately 325-340 degrees.  Check and baste periodically.  A 4# chicken will take approximately 1 ½ hours to cook.  The legs should be falling away from the cavity when done.  Eat & Enjoy!!  Set aside the bones/neck and any extra meat for broth/soup.

Beer Can Chicken: 

¯       1 Coon Creek Family Farm Organic Whole Chicken

¯       1 can of beer

¯       2-4 tablespoons melted butter

¯       Herbs of your choice (We use Herbs de Provence, onion powder & garlic powder

¯       Olive Oil

 

1)       Completely thaw chicken.  If you use a cold water bath, leave in about 6 hours or so to complete this process

2)       Pour out (or drink) about ½ of the beer.  Using a can opener, add two more holes to the can.

3)       Rub olive oil all over the outside AND inside of the chicken.

4)       Melt butter and add herbs.  Rub mixture under skin on breasts and thighs, as well as inside the cavity.  Put remaining mixture in beer can.

5)       Place beer can inside cavity so bird “sits up” on the can

 

To Cook:  Cook indirectly on a charcoal grill, or if on a gas grill – turn off one burner and place chicken over this area.  Use medium heat.  Cook a 4.25# chicken for approximately 1 ½ hours, turning every 20 minutes.  Check after 1 hour of cooking – This is delicious!!

Chicken Recipes - Word Document

Chicken/Turkey Tetrazzini - Word Document


For a downloadable pdf order form for Chickens & Turkeys click here: 
Poultry Order Form

cooncreekfarm@discover-net.net


Coon Creek Family Farm
Vince & Julie Maro
Mondovi, WI
(715) 834-4547
cooncreekfarm@discover-net.net
Updated July 19, 2007

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