 Photo courtesy of our pastured chicken clients Mimi and Jimmy of Richmond, BC. They decided not to add potatoes but they still loved the dish without it. They sent this photo together with a note that says "Just want to tell you how flavorful your chicken tasted. We tried to cook the chicken with the ingredients Matthew mentioned, and they turn out super delicious." This Beer Chicken is my Mom's recipe. I grew up enjoying this chicken stew and just found out a few years ago that the secret ingredient is beer! This is a perfect recipe for a pastured heritage bird due to the low and slow cooking method but the pastured Cornish Cross will also be a good bird for this recipe. Bon appétit!
Ingredients: 1 Whole Chicken cut into different parts/pieces (How to Cut Up a Whole Chicken by Martha Stewart) 2 to 3 Whole Tomatoes- Chopped 1 Whole Onion- Chopped 4 Tbsp. Soy Sauce 1 Cup Water 1 Tbsp. Butter Half a Can of your Favourite Beer Potatoes Salt & Pepper to taste Mix the cut-up chicken with tomatoes, onions, water, half a can of your favourite beer, 4 tbsp soy sauce or more depending on your preference. Let it boil then simmer for 30 to 45 minutes. Add butter and potatoes (and maybe some button mushrooms if you want) and cook some more until the potatoes are ready. Delicious with a hint of your favourite beer.
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Welcome to our Recipe Page!Thank you for your interest in pasture raised birds. It's so hard to find recipes for heritage pasture raised birds without having to look for pre-1950's cook books, so we've decided to create this recipe page to compile recipes tailored just for pastured chickens. Recipes come from family, friends and our customers. This is a good guide for new cooking ideas for homesteaders/farmers raising chickens or for foodies/cooks who are curious to try pasture raised poultry. Recipes for Pasture Raised Heritage Chicken"In cooking pastured birds, there's something you should know: throw all that you think you know about cooking chicken out the window. We're talking about cooking chickens that lived like chickens; rather than a shorter life in a barn, you're about to prepare a bird that has been running around on a field and has the legs of a sprinter. Dark meat is where a lot of the flavour is. That's where a good chicken recipe transforms into a great one!" -from our long time cusotmer D.S. of Vancouver, BC Here is a 2-page Recipe Flyer you can download and print:
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