Recipe by Frank Reese and Yadidya Greenberg
One can braise a heritage bird using virtually any recipe off the internet. You just have to make sure to use a low heat and to cover during cooking so the birds doesn’t dry out. We recommend braising heritage birds in a tightly covered pan at 200-350°F until meat is tender. As a general rule of thumb allow at least 30 minutes per pound to ensure your chicken is tender and delicious. I like to make Chicken Marbella, and orange chicken but one of my favorites recipes for highlighting the full flavor of heritage is the simple one below.
- 1 Grow and Behold Heritage Chicken, cut into quarters or eighths
- 3 cloves of garlic, whole
- ½ onion (leave skin on)
- ½ lemon
- 1-2 cups of water or stock
- Pinch of salt
- Cracked black peppercorns
- Preheat oven to 325° F. Cut Chicken into 8 pieces and place in roasting pan with garlic, lemon, onion and water. Add enough water/stock to fill 1 inch of roasting pan and finish with a pinch of salt and cracked pepper.
- Cover pan with tight fitting lid or tin foil and cook until tender, approximately 30 minutes per pound. Make sure to flip the chicken during cooking and be sure to not let the pan dry out. Add water as needed, while keeping in mind that when finished the liquid is best if allowed to reduce into a saucy broth.
- Finish by broiling the uncovered chicken for approximately 3-4 minutes, making sure to rotate so skin gets fully crisped.