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.****
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”.
B.B.Q. Sauce
Tender Flaky Pastry (Pie Crust)
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