Apple Cider-Braised Chicken

This incredible dish is a wintertime favorite, and is a terrific way to cook our pastured legs and thighs.

Advertisements

Heritage Coq Au Vin

A rich and hearty meal of mushrooms, onions, red wine and Heritage Chicken.

Heritage Chicken Marbella

Enjoy the fragrant mix of olives, garlic and herbs with the bold nutty flavors of heritage chicken.

Spice-Braised Chicken with Red Wine and Tomatoes

Recipe adapted for kosher, pastured cooking from Food and Wine. Serves 4-6 Ingredients: 1 Grow and Behold Chicken, cut into 1/8ths 1 cup Grow and Behold Chicken Bone Broth 3 tablespoons of canola oil 1/2 teaspoon cumin seeds 2 large onions, sliced thin 3 garlic cloves, smashed 2 tablespoons grated fresh ginger One 3-inch cinnamon stick, broken…

Chicken Vermentino

Recipe adapted for kosher, pastured cooking from The New York Times Ingredients: 1 Grow and Behold Chicken, Cut in 1/8ths 2 .5 ounces (about 2.5 cups) of dried porcini mushrooms, or mixed dried mushrooms ¼ cup extra-virgin olive oil 2 cloves garlic, thinly sliced 2lbs waxy boiling potatoes, like Yukon gold or red-skinned potatoes, quartered 1 tablespoon chopped rosemary 1 cup Vermentino (or another crisp and citrusy white…

Khoresh-e Fesenjoon (Persian Pomegranate and Walnut Stew)

Recipe adapted for kosher, pastured cooking from Food52 Ingredients: 6 Grow and Behold Chicken Thigh Filets (~3lbs) 2 cups walnuts 1 packed cup of grated (raw) or pureed (cooked) butternut squash 2.5 cups of water 10-12 dried golden plums 1 medium onion, minced 1 tablespoon olive oil 1/2 cup pomegranate molasses 2-3 tablespoons brown sugar Salt and pepper, to taste Directions:…

Greek Chicken Pasta

Recipe adapted for kosher cooking from Martha Stewart. Serves 4 Ingredients: 1 1/4 lbs Grow and Behold Boneless, Skinless Chicken Breast Filets, fully cooked and cut into strips 1 quart Grow and Behold Chicken Bone Broth 3/4lb fusilli 2 tablespoons extra-virgin olive oil, plus more for drizzling 1/2 teaspoon lemon zest, plus 4 teaspoons fresh lemon juice…

Sesame Chicken Wings

Adapted for kosher, pastured cooking from Smitten Kitchen. Serves 6 (as an appetizer or side dish) Ingredients: 3lbs Grow and Behold Chicken Wings 1 large garlic clove, minced 2 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons honey 1 teaspoon sesame oil Pinch of hot pepper 1 1/2 tablespoons sesame seeds 1 scallion, finely chopped…

Tequila-Lime Chicken Wings

Recipe adapted for kosher, pastured cooking from Giada DeLaurentiis. Serves 6 Ingredients: 3lbs Grow and Behold Chicken Wings 1/2 cup tequila 2 tablespoons lime juice 1/2 teaspoon lime zest, grated 2-3 tablespoons harissa paste (adjust according to desired spice level) 1 tablespoon agave Salt and pepper, to taste Nonstick cooking spray   Directions: Place the chicken…

Roast Chicken with Shallots and Grapes

Recipe adapted for kosher pastured chicken from Bon Appetit Ingredients: 3lbs Grow and Behold Chicken Breast Quarters ½ teaspoon five-spice powder (or ¼ teaspoon ground cinnamon) 2 teaspoons olive oil 6 shallots, cut into quarters 6 sprigs thyme 1 large bunch red grapes on the stem (about 12oz) 1 tablespoon white wine vinegar Salt and pepper,…

Rosemary-Balsamic Chicken with Onions

Recipe adapted for kosher, pastured cooking from BBC Good Food. Serves 4 Ingredients: 3lb Grow and Behold Whole Chicken 1 bunch rosemary 3 tablespoons olive oil or schmaltz 4 red onions, peeled but left whole 3 tablespoons balsamic vinegar 1 tablespoon honey Directions: Preheat the oven to 300 degrees. While the oven heats, loosen the…

How to Cook Heritage Chicken

  Do I need to cook Heritage Chicken differently?  The answer is no, and yes.  No: you can use your favorite flavorings, herbs and sauces that you use with pastured poultry cooking.  But, yes: you must turn down the temperature, and make sure it doesn’t dry out either by keeping it tightly wrapped or cooking…

Fried Heritage Chicken

The delicious taste of freshly-fried chicken, plus the rich flavors of our heritage chicken–what’s not to love?

Braised Heritage Chicken

One can follow virtually any braising recipe for braising a heritage bird. You just have to make sure to use a low heat and to cover during cooking so the bird doesn’t dry out. We recommend braising heritage birds in a tightly covered pan at 225-325°F for 20-30 minutes per pound.

Herb Roasted Heritage Chicken

Brine whole bird in a simple low-sodium mixture overnight. In the morning, rub the chicken with oil and herbs and stuff with fresh herbs, garlic and lemon and roast in a tightly covered pan. We like to use a traditional combination of thyme, rosemary, sage, garlic and lemon, but one can use any different combination herbs and fruits for the brine, rub and stuffing.