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…

Grilled Oregano Chicken

Fresh oregano is the star of the show in this Mediterranean-inspired grilled chicken dish

Roast Chicken with Garlic and Lemon

Your Thanksgiving bird doesn’t have to be a turkey. Lemon, garlic, and rosemary can do a fine job of dressing up your standard chicken quite nicely.

Citrus Pomegranate Chicken

A bright sauce with indian spices, apricots and pomegranates compliments baked chicken nicely; serve with couscous.

Roast Chicken With Caramelized Ramps, Garlic and Capers

This new recipe for Roast Chicken comes from Melissa Clark from the NY Times.  Clark explains about her recipe:  “It’s really not a whole new recipe unto itself, just a few tweaks on a classic: chicken roasted in a hot cast-iron skillet.  The premise of the original technique is that by heating a cast-iron skillet…

How to Cut Up A Whole Chicken

An easy way to save a little off your chicken order is to purchase whole chickens and cut them up yourself.  We invite you to harness your inner Julia Child and follow these simple steps for cutting a chicken into quarters, eighths. > How to Cut Up a Whole Chicken For another trick that will…

Lemon Spiked Chicken with Sage

adapted from Janice Cole, Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes 3 lb chicken, cut in eighths 1 medium onion, coarsely chopped 4 garlic cloves 1/2 c. fresh lemon juice 1/4 c. extra virgin olive oil 1 tablespoon grated lemon zest 1 tablespoon coarsly chopped fresh sage, plus 6 sprigs fresh…

Black and Orange Chicken

The whole chicken gets rubbed with freshly grated orange peel and dried chili powder – it really takes on the citrus and piquant flavors in the thirty minutes that you allow it to rest before grilling.

Whole Chicken with Fresh Herbs

One of the best ways to get really up close and personal with your chicken dinner is to spread an herb rub in between the skin and the meat of your whole bird. Yes, you really need to get your hand right up in there! But the results are amazing…

Chicken Jambalaya: A Southern Souvenir

I’ve got a theory about souvenirs – they ought to strike a balance between unique-and practical. In recent years more of my souvenir purchases are finding their way into my kitchen – like the metal tortilla press from San Diego and the glass olive oil cruet from Paris – I bought them in a shop…

Making the Perfect Roasted Chicken

This is x-posted from an article by Michelle Anna Jordan that appeared in the Santa Rosa Press Democrat on April 7, 2010.  I stumbled upon it from a blog post that asserted this technique was particularly suited for roasting small birds.  You can replace the butter called for with chicken or duck shmaltz.  Enjoy! Making…

Rotisserie Chicken

if you eat chicken often and are a fan of a crispy crackling skin, then you might want to consider an in-house rotisserie!