Whole Chickens $3.00/lb
Cut up chickens $3.30/lb
Our chickens are very happy and healthy, and usually dress out at 3 to 5 pounds per bird. Chickens will be cleaned, plucked, and bagged with heart, liver, and gizzard. They will be frozen, so please bring a cooler. For more information on how they are raised, click here. |
Recipe Corner (also found in our printer-friendly brochure!)
Apricot Chicken Salad
(Adapted from Cook’s Country Aug/Sept 2005)
1/3 cup mayonnaise
1/4 cup apricot or peach preserves
1 tablespoon lemon juice
1/4 teaspoon cayenne pepper (can be reduced to reduce spice, but do not leave out!)
3 cups shredded cooked chicken
1/2 cup red grapes, halved
1/2 cup slivered almonds, toasted
2 Tablespoons chopped fresh tarragon
salt to taste
Mix mayonnaise, preserves, lemon juice, and cayenne in small bowl until combined. Toss chicken, grapes, almonds, and tarragon together in large bowl. Add mayonnaise mixture and toss until coated. Season with salt to taste. Serve or cover and refrigerate for up to 2 days. |
Beer Can Chicken
(Adapted from George Duran’s Ham on the Street)
Note: This recipe is non-alcoholic and could likely also be done with soda or ginger ale. The beer can just keeps the chicken moist inside while cooking.
Spice Rub:
2 Tablespoons garlic powder
1 Tablespoon ground cumin
1 Tablespoon ground coriander
1 Tablespoon paprika
1 Tablespoon Kosher Salt (if regular salt, use ½ to ¾ Tbsp)
1 Tablespoon black pepper
1 teaspoon cayenne pepper (can be cut down for less spice)
½ cup extra-virgin olive oil
1 lemon, zested with juice (or just 2 Tablespoons lemon juice)
1 chicken
1 12 oz can of beer
Heat a gas or charcoal grill with a lid big enough to accommodate the bird. Put a drip pan below the grates, and arrange heat to go on either side of the bird rather than directly beneath it. Alternately, preheat the oven to 350 degrees Fahrenheit.
Mix the spice rub until well blended. (Can be kept in fridge for up to one week.) Rub all over the chicken and inside the cavity, also under the skin of the thighs and breasts. Use a skewer to poke the skin all over and render as much fat as possible.
Use a church key can opener to punch holes in the top of the beer. Drink a couple of swigs of beer, or just pour out a couple of ounces of beer. Put the beer can in the cavity so that the chicken can stand up on its legs and the can and the wings are one the top.
Cook until the juices run clear, about 1 hour. Move to a cutting board or cooling rack to rest for 10 minutes. Carefully pull the can out of the chicken using oven mitts or a wad of paper towels (caution it will be very hot!). Enjoy! |
