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.
Serves: 1 person per ¾ lb of bone in chicken
Prep Time: 20 minutes
Cook time: 30+ minutes per lb of bone in chicken
- 1 kosher heritage chicken, cut into 4-8 pieces
- 3 cloves of garlic, whole peeled
- ½ onion, whole with skin on
- ½ lemon, cut in half
- 2-3 cups chicken or vegetable stock
- Cracked black peppercorns
Preheat oven to 225° F. If your bird is whole, quarter chicken and place in roasting pan with garlic, lemon, onion and stock. Add enough liquid to fill 1-2 inches of roasting pan and dust with freshly cracked pepper. Chickens should be about 50% submerged with liquid at this point in the process and never be less than 25% submerged in liquid during cooking. (Don’t let your bird dry out! Cover pan tightly and add liquid if too much has evaporated.)
Cooking times will vary depending on the size and age of bird. Allow at least 30 minutes per pound and cook until chicken is tender enough that it gives way when prodded with a fork. Finish by broiling the uncovered meat for approximately 5 minutes to crisp skin. If liquid is not thick enough after cooking, return sauce to oven or thicken on stove top.
Serve with sauteed kale, roasted golden yukon potatoes, and pair with a light beer.