HOMEGROWN

Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)

There's a butcher shop down the street from me that stocks local, organic hens every Friday and Saturday (you can even keep the head and feet if you like). I might just make it a regular habit to pick one up for the weekend.

First, a lesson in how to break down a whole chicken:


Then, one of my favorite recipes: Martha's Perfect Roast Chicken


Tags: butchery, carving, chicken, knife skills, recipe, roast

Views: 130

Replies to This Discussion

I think getting a whole chicken or two once a week is a great way to go. Break it down or roast it whole but after the meat is gone save the bones to make stock. Any recipe that calls for water can be switched out for home made stock, water brings nothing to the party. Save up the bones from three whole birds and you can yield about a gallon of rich flavor. Just this weekend i got about 10 chicken backs from our local Whole Foods and grilled them off and used them to make a summer chicken stock that had a great hint of grilled chicken. We made a great green chili corn chicken chowder and tonight a grilled chicken gravy over mashed potato....It's on the table!!
Ok so I know this recipe is not mine but it is my favorite chicken recipe to make.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-and-...

I use backyard fresh eggs and parsley out of my garden. I get my Ricotta and Orzo pasta from a local authentic Italian food mart (very little water in Ricotta) and I use a rotisserie chicken from a local grocery store.

I am trying to learn how to roast my own peppers but can't seem to get red peppers to grow
King Ranch Chicken

1 1/2 to 2 cups cooked chicken
tortilla chips
1 can Nacho Cheese Soup
1 can cream of Chicken or Cream of Mushroom soup (or celery soup)
1 cup cooked & drained pinto beans
1 can Routel Tomatoes w/ Green Chilies Chopped
1/2 cup chopped onions
4oz can chopped or sliced black olives
jalapenos to taste
Cheddar Cheese grated

Mix all ingredients except tortilla chips & cheese
Layer chips on bottom of baking pan, spoon mixture over & top with cheese
Bake at 350 until bubbly.
Top with a dollop of sour cream, chopped tomatoes or salsa & salad greens.


**Note I make this without the chips, divide into single serving portions & freeze it. Heat & serve over tortilla chips. This is a great do ahead for the Man Cave on Super Bowl Sundays.

Thanks. I wouldn't really call this a homegrown, healthy meal, though, huh? :)


Omega Farms said:
King Ranch Chicken

1 1/2 to 2 cups cooked chicken
tortilla chips
1 can Nacho Cheese Soup
1 can cream of Chicken or Cream of Mushroom soup (or celery soup)
1 cup cooked & drained pinto beans
1 can Routel Tomatoes w/ Green Chilies Chopped
1/2 cup chopped onions
4oz can chopped or sliced black olives
jalapenos to taste
Cheddar Cheese grated

Mix all ingredients except tortilla chips & cheese
Layer chips on bottom of baking pan, spoon mixture over & top with cheese
Bake at 350 until bubbly.
Top with a dollop of sour cream, chopped tomatoes or salsa & salad greens.


**Note I make this without the chips, divide into single serving portions & freeze it. Heat & serve over tortilla chips. This is a great do ahead for the Man Cave on Super Bowl Sundays.

I often take a conventional recipe & make it my own by substituting fresh home grown & home made ingredients. Don't you?

My chickens are home grown, as well as the pinto beans, onions, jalapenos & tomatoes (not routel). There is no reason why you can't use your own Cream of Mushroom soup & Nacho cheese soup recipes instead of canned. No, I don't grow black olives or make my own cheddar cheese (yet), but I do make my own tortilla chips. It's all a matter of common sense, don't you think?

Cornelia said:
Thanks. I wouldn't really call this a homegrown, healthy meal, though, huh? :)


Omega Farms said:
King Ranch Chicken

1 1/2 to 2 cups cooked chicken
tortilla chips
1 can Nacho Cheese Soup
1 can cream of Chicken or Cream of Mushroom soup (or celery soup)
1 cup cooked & drained pinto beans
1 can Routel Tomatoes w/ Green Chilies Chopped
1/2 cup chopped onions
4oz can chopped or sliced black olives
jalapenos to taste
Cheddar Cheese grated

Mix all ingredients except tortilla chips & cheese
Layer chips on bottom of baking pan, spoon mixture over & top with cheese
Bake at 350 until bubbly.
Top with a dollop of sour cream, chopped tomatoes or salsa & salad greens.


**Note I make this without the chips, divide into single serving portions & freeze it. Heat & serve over tortilla chips. This is a great do ahead for the Man Cave on Super Bowl Sundays.

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