Chickens · Market · Meat · Production · Recipe · Tutorial

New Product Alert: Bone Broth Bundles!

November weather can be so gloomy, and is almost always so cold. We love keeping the house nice and warm by cooking foods that require long periods of time on the stove or in the oven. One of our favorites is making broth, and then turning that broth into soup.

We recently had a few dozen older laying hens and some extra roosters processed. These older birds have had a couple years to develop darker meat and extra flavor. They also have the prettiest, richest yellow fat I’ve ever seen on a bird.

Once the birds are this age, the meat gets tougher and stringier, and they are better suited to low and slow cooking, or pressure cooking. The meat can be shredded and used in many ways. The carcass is then amazing to turn into some delicious broth.

To help with your broth making endeavors we are now selling Bone Broth Bundles! These bundles are 10+ pounds of stewing hens, necks, feet, giblets, and whatever other parts and pieces we get back from our processor. We are selling them for a flat price of $35 per bundle. You will definitely be getting more than 10 lb of delicious pasture raised goodies, which will make FIVE GALLONS of bone broth, or chicken stock, or whatever you want to call it. If you use the bones twice, you will have even more!

This is what ten pounds of broth ingredients looks like. Your bundle may not be exactly the same. Some of them will have necks, some will have gizzards, others will have frames. They will all have at least one whole chicken, perfect for shredding into some tasty chicken noodle soup.

To make your broth, throw your stewing hens, necks, feet, giblets, and other parts into the biggest stock pot you own. You need it to hold about 10 cups of water per pound of bones and meat. Add a tablespoon or so of apple cider vinegar per pound of bones to help break down the bones and extract as much goodness as possible. Add veggies and herbs if you’d like. Carrots, onions, celery, garlic, mushrooms, parsley, chives, or whatever you have handy that works well in broth. Make sure it’s all completely covered in water. Bring it up to a boil for a few minutes, and then lower the heat and let it simmer for as long as you can stand. I like to start mine super early in the morning, and let it go until almost bed time.

Now comes time for straining. We find it easiest to start fishing out the bigger bones with tongs. Then scoop the broth and strain it through a mesh strainer. This gets the smallest bits of bones and veggies out. Some people like to put it through cheesecloth or something, but that takes out some of the tasty stuff. It does give you a clearer broth, so it’s really up to you. Depending on how long you simmered the broth for, you will have anywhere from a 4 cups to 8 cups of finished product. Taste it. If it has a strong enough flavor, throw it in the fridge. It will keep for about a week. If you want to have it longer, it can be easily frozen. If it doesn’t taste strong enough, you can simmer it longer to reduce it and concentrate those flavors

Making broth is SO easy, and SO much better for you that what you buy in cartons at the store. These Bone Broth Bundles will help you make around 5 gallons of broth, more if you cook the bones twice. The broth will be thick and delicious and full of nutrients. It’s perfect for using soup, like our Smoked Butternut Squash, Apple and Pork Soup, or making gravy, or just sipping out of a mug to keep yourself warm on these chilly days.

If you are interested in one of these bundles, contact us! We will have them available as often as possible. Please share photos of your broth making days with us!

Recipe

Recipe: Smoked Butternut Squash, Apple and Pork Soup

This past weekend on Instagram, we hinted at a recipe coming to the blog soon. Finally, I am getting a chance to sit down and actually write it out. This isn’t so much a “recipe” as it is an idea. I don’t usually measure when I cook, instead going with the “I can always add more” method of adding small amounts at a time until I hit the right flavor combo. This one is no different. This time of year is perfect for making squash soup, and pairing that with apples and pork seemed so obvious. Feel free to change it up as you see fit!

This recipe does need things like a smoker, dutch oven, and immersion blender. The latter two can be substituted, but you can’t really smoke squash in any other way.

Ingredients:
-1lb ground pasture raised pork (can be substituted with lamb, chicken, turkey, or a comparable amount of lentils or Textured Vegetable Protein, or can be omitted completely)
-some butternut squashes (we used three that were slightly on the smaller side)
-a couple tbsp cooking oil (if needed)
-1 onion, diced
-some cloves of garlic
-a couple carrots
-a couple tart-sweet apples, or whatever you have
-chicken or vegetable broth
-chili powder
-paprika
-salt and pepper

And now, for how to make it:

-Pre-heat your electric smoker to 225F. Follow your smoker’s instructions to add water, and use apple or peach wood for flavor.
-Peel, seed, and chop your butternut squash. Throw them in a baking pan that fits into your smoker. Set this aside
-Brown your ground meat of choice in a dutch oven. Remove the meat and set aside. Pour most of the fat out on top of the cubed squash.
-Toss squash to coat. Add a little cooking oil if needed. Sprinkle with salt and pepper. Put in smoker with some apple, peach, or other milder tasting wood for around 2 hours. It should look something like this when it’s done. You want it to be softened slightly, but not completely falling apart.

-While the squash is in the smoker, add the chopped onion to the pot and brown slightly. This will probably take a little longer than you think. Maybe like 20 minutes? But you have a couple hours to wait for the squash to be done anyway.
-Peel and chop up the carrots and add them into the pot with the slightly browned onions. Add a few cloves of crushed garlic as well. Let the veggies hang out on medium heat for a bit, stirring once in a while.
-Once the squash is finished, dump it, and any juices in the bottom of the pan, into the dutch oven. Add broth to cover everything. Chop up a couple apples and toss in there as well.

-Once everything but the protein is in the pot, add some chili powder and paprika. And some salt and pepper to taste.
-Simmer for a while, until the squash, apples, and carrots are fork tender.
-Get out that immersion blender and get to blending! You want it to be nice and smooth. If it starts getting too thick, add more broth, or even just some water.
-Add your protein back into the pot, and heat through. Taste, and add more seasonings as you see fit.

We served ours with a drizzle of balsamic vinegar, and a little dollop of sour cream or crème fraîche. Would also be great with some fresh chopped chives on top. This refrigerates well, and reheats easily. It tastes like autumn, and goes well with so many other foods.

Enjoy!

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Collaboration · Green Gardens Community Farm · Recipe

Recipe: Easy Asian Chicken Tacos with Cabbage Slaw

Earlier this month, we did a special farm event with our friends at Green Gardens Community Farm. We had several people ask for the recipes, so here is one of them! And I won’t give you a novel before I tell you how to make it. Asian chicken tacos with cabbage slaw are quick and easy, and can be made ahead of time, and assembled later. The measurements are approximate, so don’t worry too much about getting it precise.

Asian chicken taco with cabbage slaw
We aren’t food bloggers. This imperfect photo is all I could manage before scarfing the tasty taco down

Ingredients:
One whole pasture raised chicken
Salt and Pepper
Corn tortillas

Cabbage Slaw:
One head of cabbage
1/4 cup thin sliced green onions
1/2 cup cilantro
1/4 cup rice wine vinegar
1 tablespoon olive oil
1 tablespoon toasted sesame oil
1 tablespoon soy sauce

Set oven to 375F. Spatchcock the chicken. If you don’t know how to spatchcock, get yourself a pair of poultry shears, and watch a video. It’s super easy, and reduces the cook time of the chicken tremendously. Flatten the bird onto a sheet pan lined with aluminium foil. Season chicken on both sides with salt and pepper. Stick in pre-heated oven for 35-45 minutes, or until food thermometer reads 160F when stuck into breast meat. Once finished, set aside to cool slightly. After chicken has cooled enough to handle, pull the meat off the bone. Chop it into chunks less than 1 inch.

While waiting for the chicken to cook, prepare the slaw. Quarter and core head of cabbage. Slice the quarters into 1/8 inch ribbons. Combine in large bowl with onions and cilantro. In smaller bowl, whisk together rice wine vinegar, both oils, and soy sauce. Pour over the cabbage mix, toss together, and place in fridge until ready to serve.

To serve, throw some chicken and some slaw on a tortilla. It’s easy. I don’t think you need instructions for that. Serve it with a side of pea shoot salad (Recipe coming soon!)

This post contains affiliate links. If you click them and make a purchase, we make a little money. Doing this helps keep our farm running.