Welcome to Drury Lane Farm

The Nices — Tue, 01 Feb 2011 17:19:53 +0000

Coming soon!

A Trip Down Drury Lane

Recipes

The Nices — Mon, 19 Jul 2010 21:14:20 +0000

Family Recipes

This is a copy of the Temperature Chart Magnet that you can purchase from the Eatwild.com website. This chart shows the temperatures to use for Pastured Meats. * Grass-fed meats contain less fat than grain-fed meats, so you usually cooked them more slowly and at lower temperatures to prevent the meat from becoming dry. Except for poultry and ground meats—you take pastured meats off the grill or out of the oven before they reach the standard temperatures recommended by the USDA.

* I have tried baking the Drury Lane Farm’s chicken until the internal temperature of 165 degrees was reached and it was not done enough for me. My baked chicken reaches an internal temperature around 190 degrees when done. *

Baked Chicken

We have found by trial and error that a Drury Lane Farm, pasture raised chicken, does NOT need to be cooked as long as a store bought chicken. We baked a big roaster (over 7 lbs) and at 325 degrees, it took 3 hours. It is best to bake them slow and at a low temperature. However, when in a rush, we have baked one at 350 degrees for 2 – 2.5 hours. When we bake our birds, we rinse out the cavity with cold, running water, and then stuff with onion chunks, celery (use some leaves for extra flavor), and a quarter to a half of a stick of butter if you so desire. Sprinkle the outside with salt & pepper for a pure, simple taste OR add some extra flavor with Lawry’s Season Salt. Put the chicken in a roaster with a lid and add a little water at the bottom. Another option we have tried is using a pan with deep sides, covered with foil, and no water. During the last half hour, uncover the chicken for a crisp, golden skin.

Chicken & Broth

Another favorite for Drury Lane Farm is to simmer a chicken on top of the stove for broth and chicken pieces. All you have to do is rinse the cavity out with cold, running water and place in a large pot with lid. Add large chunks of onion, celery (with some leaves), and about 2 Tablespoons of salt and pepper to taste. Cover with lid, bring everything to a boil, then turn down and simmer for 3 – 4 hours. You can tell that it is done when the meat falls off the bones and the broth is a beautiful, pure, golden color. Turn off the heat source and let the chicken cool in the broth. Pick the meat off the bones and strain the broth. You now have cooked chicken for casseroles or our favorite…. Chicken Pot Pie!! Use the broth to make the gravy or delicious tasting chicken soup.

Rendering Lard from Pork Fat

Take your pork fat and cut into 1 inch pieces.

Place in a crock-pot and turn on low for about 2 – 6 hours or until the fat is melted.

Strain and pour into a glass jar or lard tin to cool. What is strained out is called “Cracklins”. Depending on when you strain your lard, the cracklings will either be soft or brown and crunchy. If they are still soft, return to your Crock-pot and cook till brown and crunchy. They are an amazing, rich snack, or a great salad topper. Taste one and enjoy!!

Once cool, store in the refrigerator or a very cool room. My Grammie always kept hers in the basement. You can also freeze it or can it to use at a later date.

****1 pound of fat makes approximately 1 pint of lard.****

Here are a few website with pictures and wonderful information that will help any “first timers” render lard.

http://countrylife.lehmans.com/2007/10/18/rendering-lard-a-first-timers-guide/ (Great information)

http://www.home-butcher.com/?p=15

http://www.spain-in-iowa.com/2011/02/how-render-lard-the-right-way-snow-white/ (This is an excellent website with wonderful pictures)

Mrs. Fix’s B.B.Q. Sauce

This is one great recipe that my family uses to make wonderful. delicious Pork BBQ sandwiches. We use either our Picnic Roasts or Boston Butt Roasts for this recipe.

Take your roast and cook in the Crock-pot or bake in the oven. You can even put a frozen roast in the Crock-pot and cook overnight. A GREAT time saver!! Cook your roast until it is “fork tender”.

When the meat is cool enough to handle, separate out the fat and cut the meat into bit size pieces. (unless you like long meat pieces for your B.B.Q.)

Once the meat is cut, “Pull” the meat apart in strips and put back in the Crock-pot.

Mix up the sauce (listed below) and pour over the pulled pork. We use about 2 quarts of sauce for our 11 – 12 pound roasts. It all depends on your taste buds!

Cook on low until heated through, stirring every so often.

Serve on your favorite bun.

We top the B.B.Q. that is on the bun with coleslaw. YUMMY!

B.B.Q. Sauce

~ 1/4 cup Brown Sugar

~ 1 cup Ketchup

~ 1/2 Worcestershire Sauce

~ 1/4 cup vinegar

~ 1 teaspoon garlic powder

~ Salt and Pepper to taste

Mix ingredients in a saucepan over medium heat until sugar dissolves. Makes 1 quart.

I would love to try and make this recipe a little healthier. Maybe replacing Brown Sugar with honey.

Tender Flaky Pastry (Pie Crust)

5 1/2 cups flour

2 teaspoons salt

1 pound of lard - approximately 1 1/2 to 2 cups

1 tablespoon vinegar

1 egg slightly beaten

water

~ combine flour and salt

~ cut in lard until mixture resembles course meal with a few large pieces

~ In a measuring cup, beat egg first then add the vinegar. Stir slightly and then add water enough to make 1 cup.

~ gradually stir mixture into flour, adding just enough liquid to make dough cling together

~ gather dough into a ball, wrap in plastic, and refrigerate or freeze.

~ you may use the dough immediately.

****makes 3 – 9″ double crusts****

Testimonials

The Nices — Wed, 07 Jul 2010 02:50:57 +0000

Look What Others Are Saying !

” I just ate one of your eggs, and the taste was worth the extra money! “ G. E. West Point, VA

” We had your roaster, and I thought I died and went to heaven! “ J. T. West Point, VA

” My clients have absolutely noticed the bright color of your egg yolks and really enjoyed the chicken and eggs. As a chef and someone who cares about people, animals, and our planet, I truly appreciate having folks like you provide real food. It matters to me and my clients. “ Chef Thomas Carrig

” I cooked one of the Jumbo Cornish Cross chickens tonight on my indoor rotisserie. Oh my….it was delicious! “ K.O. Surry, VA

” We cooked on of your Jumbo Cornish Cross chickens and it was fabulous! ” S.M. Surry, VA

” My chicken was delicious! The eggs were yummy as well. “ V.W. Williamsburg, VA

” I have been thrilled with the chicken and eggs and your boys have been very sweet and helpful. ” N. B. Williamsburg, VA

“I ran out of eggs and had to buy some at the grocery (YIKES!!) this week. My girls saw the eggs in the bowl and said, “Those are NOT Mrs. Nice’s eggs, Mom! Look at how white the yolks are! When are you getting more REAL eggs?” Rebecca (age 11) and Emma (age 9) Blackford Williamsburg, VA

” It’s been decades since I saw a double-yolk. How fun! I just wanted to share my joy with you, since it came from one of your chickens! Thanks! “

T.H. Williamsburg, VA

That’s a double yolk egg on the bottom!