Honey Glazed chicken is one of our all time favorites. It's easy to make, and very delicious. One large chicken will feed a family of 5, and you can make a batch of chicken broth with the bones and giblets afterward.
Both our pastured Broilers and Roasters work well for this dish.
The recipe is adapted from the book The grass fed gourmet by Shannon Hayes.
1 3-5 lb Chicken
3/4 cup all purpose Flour
1 1/2 teaspoons sea salt
3/4 teaspoon black pepper
1/2 cup unsalted butter, melted
1/4 cup dark brown sugar
1/4 cup honey
1/4 cup lemon juice
1 tablespoon soy sauce
1 1/2 teaspoons curry powder
Preheat your oven to 350*
Cut up your chicken, then combine the flour, salt, and pepper in a bowl. Coat the chicken in the flour mixture until its thoroughly coated.
Pour the melted butter over the chicken in a pan. Make sure it's thoroughly coated.
Bake uncovered for 30 minutes.
Mix together the Sugar, Lemon, Honey, Soy sauce, and curry powder. After the initial 30 minute bake is over, pour over the chicken, and bake 45 minutes longer. You can occasionally baste the chicken with the sauce if you want the glaze to be thicker.
Serve over rice or mashed potatoes.
If you try the recipe, I'd love to know how it turned out!
Hello Friends! I'm excited to announce that the next batch of Broiler chicks have arrived! They should be ready for processing around September 7th. If your planning on stocking up your freezer for winter (or know someone who will be) let me know and I'll reserve birds for you.
And here are a few photos from this summer:
Easter Egger Pullets
The laying flock
The ''little chicks'' aren't so little anymore
Croissant enjoying the evening
A blue Maran Rooster
Till Next time,
There is always a little confusion in the chicken eating world between the three main types of whole chickens most commonly available: Broilers, Roasters, and Stewing Hens.
So which type is best for you? It all depends how you will be cooking the chicken, and your personal preferences. If you like a large, very tender bird, go for the Broilers. If you want something with greater flavor, and prefer slow/wet cooking your chicken, the Roasters are perfect.
Stewing hens are best boiled to make delicious stock and chicken soups.
Though each type of chicken needs a little difference in cooking, they are all delicious. If you've never tried homemade stock from a plump stewing hen, or a home roasted pastured broiler, you are in for a treat!
May has come and gone in a flash this year, and we're now nearly into the summer. Things are going well here on the farm. The Broilers have all been processed, and the entire batch has sold out.
Another batch of Broilers will be coming along later in the summer, and should be ready in August.
Chick days are here! I've currently got 6 broody hens with almost 40 chicks between them. These will be future roasters and egg layers. Some brown Leghorn pullets will also be joining the flock soon. Hopefully they will boost our winter egg production.
The egg laying flock is doing very well, despite the heat wave. The girls have been working hard lately. Pictured below are a pair of Easter Eggers. These are my current favorite breed. Not only do they lay awesome blue/green eggs, but they are hardy, and their colorful plumage and unique look can't be beat. A large percentage of the aforementioned 40 chicks are Easter Eggers. When they're old enough, the chicks will slowly be introduced to the main layer flock out on pasture. It's always exciting to see the latest batch of layers grow up.
And last but not least, here is Bagel, the 4 year old Bronze Turkey hen looking stunning as she shows off those fine feathers:
Till next time,