Chicken Recipes

        Here are some ways we enjoy our pasture raised chicken!

As mentioned in a blog post, we like to cut up many of our chickens before freezing and then freeze legs and thighs in meal proportions, breasts separately, wing meals, and lastly the remaining bones (making an excellent healthy broth immediately or freezing bones for later use).

Marinade for Chicken Breasts
1/4 c. pineapple juice or water
1/4 c. soy sauce or Braggs liquid ominos
2T oil
1-2 cloves of garlic, minced
1 T brown sugar or honey
We like to marinate, grill, slice, keep warm and serve on top of a lettuce salad. A favorite summer meal!

Crock pot Oriental Chicken
4 lb chicken pieces
1/3 c. soy sauce
2 T brown sugar
2 T water
1 garlic clove, minced
1tsp. ginger
Combine all and pour over chicken in crock pot. Cover and cook on high for 4-5 hrs. May baste every 11/2 hrs or so. May serve over rice.
Although this does not create the prettiest presentation when serving, it is makes for a very very easy meal and our children really like it.

Chicken Strips with honey mustard sauce
6 boneless, skinless chicken breasts
1c. bread or cracker crumbs
Italian seasoning (maybe 1 tsp)
2 T parmesan cheese
1/4 c. oil
Honey-mustard sauce
2t cornstarch
1c cold water
1/2 c honey
1/4 c mustard
Cut chicken in 1 inch strips. Combine dry ingredients. Dip chicken in oil and then dip in dry ingredient mix. Place on greased baking sheet. Bake at 350 for 20 min.
Sauce: Combine ingredients and bring to a boil. Serve as a dip for chicken.
This recipe is often requested for birthdays or special occasions.


Chicken Noodle Soup
All proportions of ingredients are flexible. Very delicous on a chilly fall day or winter evening and so good for you!
Bring a big pot of water to boil. Add a whole chicken or bunch of bones. Simmer about 3 hours. Remove Chicken and debone when cool enough. Meanwhile, strain broth, return to pot, bring to a boil, and add desired veggies (onion, celery, carrots etc.). Boil a bit and desired amount of noodles. Add water if need and seasoning you enjoy. Simmer at least till noodles are tender. Add chicken at anytime and Enjoy! This can be easily frozen.

Baked chicken
Simply place a chicken...or several...in a pan. Add water...maybe 1/2 way up. Cover and bake 3 hours at 350.  If doing more chickens, longer. We like to do about 4 or so chickens and serve a platter of connected leg and thighs, saving the rest of the meat for a casserole or something else the next day. This also gives you some nice broth and is a easy way to get cooked chicken for chicken salad or casseroles.

Buffalo wing chicken salad
Combine desired amounts of cooked chicken, sour cream, and buffalo wing sauce. We like to serve in a whole wheat tortilla with lettuce or desired toppings. Great lunch!

Chicken Fajitas
1T olive oil
4 chicken breasts
3 peppers (different colors are nice),thinly sliced
1 med. onion, thinly sliced
1/2tsp salt, 1/4 tsp. pepper, 2Tchili powd, 1/2tsp cumin
12 Tortillas
Heat oil in skillet. Add chicken and saute till done. Add veggies and saute till soft. Add seasonings and serve on your tortillas adding desired toppings (sour cream, salsa, lettuce)

Favorite Casserole
Need a casserole that's quick, easy, and can even be frozen ahead?
21/2 c. cooked rice
2 c. chicken, cooked & cut up
1c celery, chopped
1/2 c carrots, shredded
1 T onion, chopped
3/4 c miracle whip
1 can cream of chicken soup (we make a homemade version)
1/4 c. chicken broth
crushed cornflakes mix with melted butter
Mix all ingredients and place in 9x13 pan. Top with crushed corn fakes. Bake 325 for about 30-40 minutes!


Of course, there is oven baked chicken, traditional fried chicken, chicken ala king, chicken enchiladas, chicken cordon Bleu, stir-frys with your summer veggies....the list goes on and on for the uses of the healthy versatile meat!

Nourishing Chicken Stock
From Sally Fallon, Nourishing Traditions
1 whole pasture raised chicken or 2-3 lb boney parts
gizzards (optional)
feet(optional, full of gelatin)
4 qts cold water
2T vinegar
1 lg onion
2 carrots, peeled
3 celery sticks, chopped
1 bunch parsley
If using whole chicken, cut up in several pieces. Place in large pot with water and veggies (except parsley). Let stand 1 hour. Bring to a boil, remove scum that come to the top, and simmer 6-24 hours. Add parsley 10 min. before finishing stock. Remove chicken (save meat for other uses) and strain broth.  Refrigerate or freeze.

Nourishing Traditions reports that chicken stock or soup made this way feed, repairs, and calms the mucus lining of the small intestine, which is the beginning of the nervous system. It heals the nerves, improves digestion, reduces alergies, relaxes, and give strength.