Heritage Poultry Cooking Recipes
Creating the perfect roasted bird is not that difficult but there are a few rules that must be followed. Remember that you are not preparing the mass produced commercial supermarket bird of today. Therefore keep in mind that the carcass structure will be a bit different. It is quite natural to expect the humped breast bone and less meat to the bone ratio, and the bird will be somewhat leaner. These birds develop more muscle due to the free range which required a bit longer cooking time. This natural characteristic enhances the flavor that is often missing from the commercial bird
Pre heat oven to 325 degrees
Rinse 12-16 lb turkey well, inside and out with cold running water. Pat dry inside and out. Rub bird in side with mixture of 3/4 tsp salt and ¼ tsp of fresh ground pepper. I do not stuff the birds, Using skewers I pin the neck skin to the underside of the bird and fold the wings behind the back (akimbo style) , tie drumsticks together to reduce cavity space.
Rub the entire bird with butter. Sprinkle bird on the outside with ½ tsp salt and ½ tsp pepper. Place turkey on a rack in a large roasting pan. Place 1 ½ cups water in the bottom of the pan. Place open in oven for 30 min. Remove from oven and baste exterior with natural juices. Cover tightly Return to oven that has had temp reduced to 325 degrees. Plan to bake bird for 15-20 min per pound .
To increase moisture and natural flavor 1 ½ hours after baking remove bird from oven. Using injector draw and inject breast, thighs and drumsticks with cooked juices. Add 1 small-med cubed yellow onion to cavity (small amounts of rubbed sage, rosemary may be added to cavity at this time if desired) Return to oven in tightly sealed roasting pan. Bake according to time/weight ratio.
Doneness can be checked by drumstick feels tender when pressed and juices from bird run clear. Internal meat thermometer should reach 180 degrees.
30 mins before bird is to complete baking time. Remove cover baste bird with ½ natural juices and ½ butter return to oven in open roasting pan to brown lightly.
(Dressing can be made separately using neck/heart/gizzard and baked later as part of bird cooking time).
Rotisserie Cooked Turkey
May be done on outside BBQ pit or smoker
Rinse 10-14 LB turkey well, inside and out with cold running water. Pat dry inside and out. Rub bird in side with mixture of 3/4 tsp garlic salt and 1/2 -1 tsp of fresh ground pepper. I do not stuff the birds, Make an additional basting mixture of the same adding 1/2 stick of butter. Using skewers I pin the neck skin to the underside of the bird and fold the wings behind the back (akimbo style) , tie drumsticks together to reduce cavity space. Place bird on rotisserie skewer Baste outside of bird with butter mixture. Continue basting with mixture and drippings. The cooking time will vary with heat and size of bird test for doneness by using correct thermometer reading for fowl.
Ground turkey should be cooked in a frying pan with a little olive oil, and cooked at a high enough temperature to thoroughly brown the turkey meat. The browning makes for a more flavorful ground meat. Ground turkey can be used in any recipe calling for ground beef.
Whether roasting, frying or stewing the secret to cooking Heritage Chickens is the lower the temperature the better.
Frying Heritage Chickens
Cut chicken into pieces, dredge in flour with a little bit of salt and pepper for seasoning. Heat oil to medium high heat, place chicken in hot oil and turn to brown all sides. Lower temperature to low and cook approximately 45 minutes turning occasionally. When ready to serve turn heat back up to medium high and cook chicken for 5 minutes turning occasionally.
Heat oven to 180. Rub chicken with desired seasonings. Place chicken in roasting pan on rack. Place ½ to 1 cup water in pan and cover. Cook chicken until meat starts to pull away from bone or meat thermometer read 170, approximately 3 to 4 hours. Uncover chicken and turn heat up to 325 and cook chicken for 20 to 30 minutes longer until golden brown.
Stewing Heritage Chickens
For Making Chicken and Noodles;
For Making Chicken and Vegetables:
Gourmet Roast Goose
1/2 cup chopped onions
Combine the onions, celery, bell peppers, 1 teaspoon
of the salt, and 1/4 teaspoon of the cayenne in a mixing bowl. Let sit
for 1 hour at room temperature.
1 tablespoon butter
Heat the butter in a large saucepan over medium-high
heat. Add the onions, celery, salt, and cayenne. Sauté for 3 to
4 minutes, or until slightly wilted. Add the pecans and cook for about
4 minutes. Add the apple and the rice and stir for 1 minute. Add the water
and bring to a boil. Reduce the heat to medium, cover, and simmer for
about 20 minutes.
1 goose, about 5-8 pounds, dressed, rinsed under
cool water and patted dry
Rub the cavity and the outside of the goose generously with salt and cayenne. Dust lightly with the flour. In a large, black iron pot, or large roasting pan, cook the bacon until just crisp. Remove, drain on paper towels, and set aside. Over medium heat, brown the goose in the bacon drippings, turning it until evenly browned. After the browning process, turn the goose breast side down in the center of the pot. Arrange the onions, bell peppers, and garlic around it. Add the dry sherry and water or broth. Cover the pot and cook over medium heat for one hour. Transfer the pot to a preheated 350-degree oven and continue roasting, basting occasionally with the pan juices, until very tender, about two hours. Add the mushrooms and parsley, and bake for 15 minutes longer. Remove from the oven and let rest for about 15 minutes before carving. Serve the gravy with wild rice.
Makes about 6 servings
Duck eggs are a great tasting alternative to chicken eggs. They are about 50% larger than chicken eggs with a large yoke. They can be used just like chicken eggs in most recipes (see exception below) and are great fried or scrambled. Many folks with allergies to the whites (albumen) of chicken eggs can eat duck eggs with no problems. Of course, all the duck eggs sold by the Co-op are from humanely raised, free ranged ducks that are provided supplementary, soy-free feed.
One characteristic of duck eggs a chef may be interested
in knowing is that the duck egg white has very poor whipping properties
compared to chicken egg white. Nevertheless, the whipping properties and
the angel-cake-baking characteristics are greatly improved by acidification
of the duck egg white. This was easily achieved by the addition of 2 tablespoons
of lemon juice to the one and one-half cups of duck egg white used in
making angel cakes. An alternative to the lemon juice is to add is a small
amount of baking soda. Note: It is important the whites be at room temperature
Note: these tips come from the American Grass-fed Beef Association, (www.americangrassfedbeef.com). The information provided applies equally well to Bison and Elk meat.
1. Your biggest culprit for tough grass fed beef is overcooking. This beef is made for rare to medium rare cooking. If you like well done beef, then cook your grass fed beef at very low temperatures in a sauce to add moisture.
2. Since grass fed beef is extremely low in fat, coat with virgin olive oil, truffle oil or a favorite light oil for flavor enhancement and easy browning. The oil will, also, prevent drying and sticking.
3. We highly recommend the Jaccard meat tenderizer which uses no chemicals. This tenderizer has won the prestigious Gold Medal presented by Chefs in America and the easiest way to produce a great meal. Plus in literally seconds the Jaccard will tenderize all your meats including grass fed beef, grain feed beef, poultry, veal, venison, pork and lamb.
4. If you don't own a Jaccard meat tenderizer, we recommend marinating your beef before cooking especially lean cuts like NY Strip and Sirloin Steak. Choose a recipe that doesn't mask the delicate flavor of grass fed beef but enhances the moisture content. A favorite marinade using lemon, vinegar, wine, beer or bourbon is a great choice. Some people use their favorite Italian salad dressing. If you choose to use bourbon, beer or vinegar, use slightly less than you would use for grain fed beef. Grass fed beef cooks quicker so the liquor or vinegar won't have as much time to cook off. For safe handling, always marinate in the refrigerator.
5. If you do not have time to marinate and don't own a Jaccard meat tenderizer, just coat your thawed steak with your favorite rub, place on a solid surface, cover with plastic and pound your steak a few times to break down the connective tissue. As an added benefit your favorite rub will be pushed into your grass fed beef. Don't go overboard and flatten your beef unless your recipe calls for it. If you don't have a meat mallet, use a rolling pin or whatever you feel is safe and convenient.
6. Stove top cooking is great for any type of steak . . . including grass fed steak. You have more control over the temperature than on the grill. You can use butter in the final minutes when the heat is low to carry the taste of fresh garlic through the meat just like steak chefs.
7. Grass fed beef has high protein and low fat levels, the beef will usually require 30% less cooking time and will continue to cook when removed from heat. For this reason, remove the beef from your heat source 10 degrees before it reaches the desired temperature.
8. Use a thermometer to test for doneness and watch the thermometer carefully. Since grass fed beef cooks so quickly, your beef can go from perfectly cooked to overcooked in less than a minute.
9. Let the beef sit covered and in a warm place for 8 to 10 minutes after removing from heat to let the juices redistribute.
10. Never use a fork to turn your beef . . . precious juices will be lost. Always use tongs.
11. Reduce the temperature of your grain fed beef recipes by 50 degrees i.e. 275 degrees for roasting or at the lowest heat setting in a crock pot. The cooking time will still be the same or slightly shorter even at the lower temperature. Again . . . watch your meat thermometer and dont overcook your meat. Use moisture from sauces to add to the tenderness when cooking your roast.
12. Never use a microwave to thaw your grass fed beef. Either thaw your beef in the refrigerator or for quick thawing place your vacuum sealed package in water for a few minutes.
13. Bring your grass fed meat to room temperature before cooking . . . do not cook it cold straight from a refrigerator.
14. Always pre-heat your oven, pan or grill before cooking grass fed beef.
15. When grilling, sear the meat quickly over a high heat on each side to seal in its natural juices and then reduce the heat to a medium or low to finish the cooking process. Also, baste to add moisture throughout the grilling process. Don't forget grass fed beef requires 30% less cooking time so watch your thermometer and don't leave your steaks unattended.
16. When roasting, sear the beef first to lock in the juices and then place in a pre-heated oven. Save your leftovers . . . roasted grass fed beef slices make great healthy luncheon meats with no additives or preservatives.
17. When preparing hamburgers on the grill, use
caramelized onions, olives or roasted peppers to add low fat moisture
to the meat while cooking. We add zero fat to our burgers (they are 85%
to 90% lean) . . . so some moisture is needed to compensate for the lack
of fat. Make sure you do not overcook your burgers . . . 30% less cooking
time is required