Natural Free-range Chicken Recipes
Anise-Adobo Chicken Drumsticks
Description:
Serves 4 : Recipe courtesy of the National Chicken Council
Ingredients:
8 chicken drumsticks
2 scallions, chopped
1/3 cup lite soy sauce (low-sodium)
1 cup water
1/2 cup rice vinegar
2 bay leaves
2 slices star fruit
4 whole cloves
1 tspn sesame oil
1/4 cup brown sugar
1/4 tspn hot sauce
3 tbsp cilantro, minced
2 tbsp unsalted peanuts, chopped
Instructions:
Prepare gas or charcoal grill, or preheat broiler. In medium bowl, combine scallions, soy sauce, water, rice vinegar, bay leaves, star fruit, cloves, sesame oil, brown sugar and hot sauce. Stir to combine. Pour into large, lidded pan. Place chicken drumsticks in single layer in pan. Bring to a boil over high heat; reduce heat to medium-low, cover and gently simmer chicken for 20 – 25 minutes. (Chicken can be held in the refrigerator, covered in poaching liquid) up to two days.) Remove drumsticks from liquid, place on preheated grill or under broiler, and cook, turning, about 6 minutes per side, until chicken is cooked throughout and skin is crisp and brown. While chicken cooks, strain poaching liquid into small saucepan. Bring to a boil over medium-high heat and cook to reduce to about 1 cup of sauce. Remove chicken from grill, top with cilantro and peanuts, and serve with sauce.
Nutritional Information:
Per Serving: 310 calories; 15 g fat; 3.5 g saturated fat; 15 g carbohydrate
Bourbon Chicken
Description:
Brought to you by Maverick Ranch Preferred Customer Hollie Navarre. Serves 4
Ingredients:
1 1/2 cups fresh spinach
2/3 cup feta cheese
1/2 cup horseradish sauce
1 clove garlic, minced
4 Maverick Ranch boneless chicken breasts
2 packages of chicken gravy
3 Tbl bourbon
16 portabella mushrooms
Instructions:
1. Mix fresh spinach, feta cheese, horseradish sauce, and garlic together. 2. Pound each chicken breast until flat, put breast between wax paper when pounding. 3. Spread mixture on each breast, roll up, hold together with strong toothpicks or skewer sticks. 4. Place breasts in skillet, brown each side quickly, remove from skillet and drain. 5. Make your packages of chicken gravy. Simmer breasts in gravy for 10 minutes. 6. Add portabella mushrooms, simmer for 10 minutes. Stir in bourbon. 7. Serve each breast on a plate, pouring sauce and 4 portabella mushrooms over each breast.
Herb and Pumpkin Seed Coated Chicken Drumsticks with Chunky Mango Sauce
Description:
Serves 6 :: Recipe courtesy of the National Chicken Council
Ingredients:
12 Maverick Ranch chicken drumsticks
3 cups pumpkin seeds
2 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
2 tbsp fresh parsley, chopped
1/2 tsp salt
1/4 tsp black pepper
1 cup all-purpose flour
2 eggs, beaten with 2 tablespoons water
1 tbsp vegetable oil
1 onion, minced
1 red bell pepper, minced
3 cloves garlic, minced
3 mangoes, peeled and cubed
1/3 cup lime juice
2 tbsp sugar
Instructions:
Preheat oven to 400 F. Cover a large sheet pan with aluminum foil. Coat foil with cooking spray. Place pumpkin seeds in food processor and pulse until finely chopped. Transfer pumpkin seeds to medium bowl. Add rosemary, thyme, parsley, salt and pepper. Set aside. In shallow dish, place flour. In another shallow dish or bowl, place egg and water mixture. Dredge drumsticks in flour, patting off excess. Coat each drumstick with egg and then with pumpkin seed mixture, covering thoroughly and pressing seeds onto the drumsticks. Place each drumstick on prepared sheet pan. Bake for 50 minutes, until crisp and brown. While chicken is cooking, prepare mango sauce by warming vegetable oil in non-stick skillet over medium heat. Add onion; sautÈ until soft, about 3 minutes. Stir in red bell pepper and garlic and cook for 3 minutes more, stirring. Stir in mango, lime juice and sugar. Bring mixture to a simmer, then reduce heat to very low. Cook for 8 minutes, stirring often. Serve hot with chicken drumsticks.
Nutritional Information:
Per Serving: 821 calories; 47.8 g fat; 10.1 g saturated fat; 54.9 g carbohydrate
Greek-Style Oven Braised Chicken Meatballs
Description:
Chicken Part: Ground | Preparation Method: Bake/Roast | Recipe courtesy of the National Chicken Council.
Ingredients:
Meatballs:
1 pound ground chicken
3 tablespoons uncooked long-grain rice
2 tablespoons minced dill
3 cloves garlic, chopped
1 egg
1 tablespoon chopped parsley
1/2 teaspoon salt
Sauce:
2 tablespoons butter
1/4 cup all-purpose flour
1 14.5-ounce can chicken broth
1 lemon, zest grated, juice squeezed
Salt and white pepper, to taste
Garnish:
1/2 cup crumbled feta cheese
2 tablespoons chopped Greek olives
3 teaspoons chopped parsley
Instructions:
To make the meatballs, knead all ingredients together with your hands and then form into walnut size balls (mixture will be soft). Refrigerate meatballs while preparing the sauce. Preheat oven to 375 degrees F. In an ovenproof saucepan, warm butter over medium heat. Stir in flour until smooth. Gradually whisk in chicken broth, lemon zest and juice. Bring to a simmer and season to taste with salt and white pepper. Gently put the meatballs into the sauce and cover the pan. Remove to oven and bake for 40 minutes. Transfer to serving dish and sprinkle with feta, olives and parsley to serve. Serve over orzo pasta or rice.
