This incredible dish is a wintertime favorite, and is a terrific way to cook our pastured legs and thighs.
A rich and hearty meal of mushrooms, onions, red wine and Heritage Chicken.
Chicken soup for the soul.
A Chinese-inspired recipe using garlic, ginger, orange and soy for your Heritage Chicken.
A flavorful preparation for Heritage Chicken with oranges, olives, fennel and spices.
Bright lemon zest, capers, white wine and herbs combine to create a sumptuous Heritage Chicken feast.
Enjoy the fragrant mix of olives, garlic and herbs with the bold nutty flavors of 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…
The delicious taste of freshly-fried chicken, plus the rich flavors of our heritage chicken–what’s not to love?
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.
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.
Yes, a small (2-4lbs) Heritage chicken can be grilled–just roast or pressure-cook the bird beforehand, then finish on the grill with your favorite spices or BBQ rub. Pre Roasted: Brine whole chicken overnight in a simple brine of ⅛ cup salt ⅛ cup sugar per gallon Butterfly or split in half Cover with herbs and…