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730 Smoky Valley Road, Lindsborg, KS 67456
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730 Smoky Valley Road, Lindsborg, KS 67456 |
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Chicken & Duck Recipes Chicken Like you've never known: Cooking Heritage Cornish Chickens Whether roasting, frying or stewing the secret to cooking Heritage Cornish Chickens is a lower temperature, slower cooking for a better result. Frying Heritage Cornish Chickens Cut chicken into pieces, dredge in flour with a little bit of salt and pepper for seasoning. Heat oil to medium high heat, place chicken in hot oil and turn to brown all sides. Lower temperature to low and cook approximately 45 minutes turning occasionally. When ready to serve turn heat back up to medium high and cook chicken for 5 minutes turning occasionally. Roasting Heritage Cornish Chickens Heat oven to 180’. Rub chicken with desired seasonings. Place chicken in roasting pan on rack. Place ½ to 1 cup water in pan and cover. Cook chicken until meat starts to pull away from bone or meat thermometer read 170’, approximately 3 to 4 hours. Uncover chicken and turn heat up to 325’ and cook chicken for 20 to 30 minutes longer until golden brown. Stewing Heritage Cornish Chickens For Making Chicken and Noodles; Cut up chicken and place in slow cooker on low add seasoning and enough water to cover chicken completely. Cook 12 hours on low. Remove chicken with slotted spoon and transfer broth to a large pan. Allow chicken to cool just enough to be able to work with it with your hands, pull chicken off bones and tear into bite size pieces, add chicken back to broth, bring to a slow boil and add desired noodles and cook until noodles are tender. Serve Chicken and Noodles over mashed potatoes. For Making Chicken and Vegetables: Follow the above recipe but instead of adding noodles add vegetables of your choice and cook until vegetables are cooked, serve with warm dinner rolls. Grandma Litke's Sunday Baked Chicken Pre heat oven to 325 degrees Using 4 lb Chicken cut into frying size pieces. Rinse and pat pieces to remove excess water. Bread in mixture of 1 cup white flour, 1tsp of salt. 1 tsp pepper, 1/2 tsp powdered garlic. (I use a plastic bag for this) Heat 2/3 cup of shortening (I like buttered flavor best) in a Skillet (cast iron works best) brown pieces on both sides using med/high heat. Remove from skillet. Select large enough covered baker and place low rack in the bottom. Place a small onion that has been sliced into large pieces on the rack. Lay browned pieces of chicken on top of onions. Pour in 1 cup of water. Cover tightly and place into heated oven for approx 2hr and 30 min (cooking time is to be adjusted 15 min for each pound of bird) Note: Go to church and at 10:00 am and when you come home the house will smell wonderful, and the bird will be ready by the time your side dishes are done. Helena (Litkie) Longhofer's Wheat Harvest Midday Chicken This recipe was used by my Grandmother and Great-grandmother to feed large groups of harvesters it was often served cold on sandwiches or kept warm and served with piping hot mashed potatoes. There are many variations of this delicious tasty way to prepare a bird, and its oh-so-good... Using 4 lb Chicken cut into frying size pieces. Rinse and pat pieces to remove excess water. Make mixture of 1 cup flour (whole wheat can be used ) 3/4 tsp salt ,1 tsp poultry seasoning, and 1/2 tsp fresh ground pepper, (small amt of Paprika can be added to create color) Dredge chicken pieces in mixture then fry until lightly brown (I have stared using butter flavored shortening and like it) . Place pieces in a roasting pan and pour mixture of 1 cup of whipping cream and 1/2 cup half and half, cover and bake @325 for 2-21/2 hours. You can make a very rich dressing with the pan drippings Note: Variation on above recipe: use 1 1/2 can of condensed milk instead of cream. And add 1 large sliced onion while baking pieces, after baking is completed remove bones and spoon mixture over home made biscuits. Be ready for seconds. Roast Goose Using 10-12 lb goose For Stuffing Prep: remove fat from cavity, remove neck, giblets. And place in enough cold water to cover and bring to boil for about 12 1/2 hours. Remove meat from neck, discard bones and mince giblets (plan to use this in stuffing and to make gravy. GOOSE: Rub inside of goose with salt, pepper, and lemon juice, place prepared stuffing (see below) in bird (do not pack tightly) Close cavity with poultry pins. Tie legs and place wings folded close to the body (you may remove the wing tips) Take a poultry pin and prick bird allover (this will help release the grease) Place bird breast side down in open roasting pan with rack. Pour 2 -2/1/2 cups of boiling water over goose and roast at 400' degrees for 1 hour then reduce temperature to 350' Remove goose from oven discard liquid from pan , turn goose (breast side up) and pour 2-2 1/2 cups boiling water over bird. Return to oven for additional 1 hour or longer. Remove form oven and let stand for 15-20 minutes before carving, reserve fat in pan to make gravy. STUFFING: 1 lb white bread cubed and dried, Reserved cooked and minced giblets from the goose, 2 tablespoons light olive oil, 1/2 stick of butter, 3 garlic cloves, 2-3 medium white onions, 3 to 4 stocks of celery, 1/4 cup chopped parsley, 2 tablespoons of dried sage cut into large pieces, 2 cups of chicken stock (canned will do) 4 med eggs well beaten, salt and pepper to taste. Place olive oil, butter, garlic, onions and celery, and parsley in a frying pan. Cook until vegetables are tender. Add bread cubes and remaining ingredients mix until well blended. Place loosely into bird cavity. Roast bird as directed.
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