How to Cook Heritage Poultry

Slow and Low is key!!!


The way we raise our birds (free-ranging naturally slow-grow growing heritage birds) means they are leaner, with more muscle. The meat will also be darker than that found in a superstore chicken. 

"Studies have shown that Heritage Poultry contains less fat and more protein than the traditional supermarket birds. Let us be clear, we are not against animal fat!  We are not offering a "low fat" bird, per say. The difference is the fat content in our chickens has the correct OMEGA 3 to 6 and lipid ratios, compared to the supermarket alternative whose OMEGA 6 values far exceed the OMEGA 3 content. You can see evidence of this difference in the deep yellow color of the Heritage chicken fat that is representative of mineral and vitamin content"
  (http://www.goodshepherdpoultryranch.com/Recipes.html )
 
Our birds are much more flavourful, and you'll find that as long as you follow our cooking recommendations (slower for longer) that the bird will be moist and incredibly tender and flavourful. The way it should be!

This is our personal favorite way of preparing a duck, chicken or turkey.

Use a heavy cast iron dutch oven (with the lid on- no vents). In a pinch you can use a roaster, if you don't have a lid, with aluminum foil placed over top and then tightly pinched all around.  This ensures a moist and tender bird.

Rub the chicken/duck all over with a bit of oil, S+P and any seasoning you desire (garlic, paprika, sage, thyme, rosemary...) and then place it in the dutch oven, breast side up. 

We often put brown rice in the bottom with the normal ratio of fluid (stock is best), and you can throw in chopped root veggies, whole onions and garlic too. 

There is no exact science to the kinds of herbs and seasonings you should use on your bird. We believe in using what you enjoy and not being afraid to experiment with different combinations. 

Place in pre-heated oven and cook SLOW AND LOW at about 300 F for 1 ½ + hours depending on size (after 1 1/2 hours check every 15-20 minutes with a thermometer- when the internal temperature reads 160 F, it's ready).

If desired, remove the lid and broil it for a few minutes to brown the skin on top. Everything comes out moist, tender and smelling wonderfully of herbs! Delicious!

What do with left overs: 

Day 2:

 Use remainder of the meat and flavourful broth/gravy to make enchiladas,shepherd’s pie, soup. 

Meanwhile, cover the carcass and other bone scraps with water, some onions and seas salt in a large stock pot.(Can also throw in scrap vegetables- celery etc) Simmer for two to three hours and you have a beautiful, nutritious broth. Just strain it in a colander to de-bone.

Day 3: Either freeze the broth, or use right away to make soup, cook rice, etc

Three delicious meals from one bird!

Happy Thanksgiving from our family to yours!

Wholewheat shortcake/ scone recipe

It's wintertime, and I love to bake and cook. It's the perfect time to do it because you don't really want or need to be outside as much as in the summer.

The following is a recipe for scones, using 100% whole wheat flour. I used our own Red Fife flour. For those of you just getting to know us, we grow natural, heritage grains and we stone-grind them in small batches. For more info on the grains and how to get them you can visit our website at

http://www.countrythyme.ca/grain-csa.html

Back to the recipe! It's from a book called " Simply in Season" by Mary Beth Lind and Cathleen Hockman-Wert. (available at http://www.tenthousandvillages.ca/cgi-bin/category.cgi?type=store&item=2208101)I have to highly recommend it, I just LOVE it. It's especially useful if you're just getting used to the idea of eating seasonally. So, here goes:

Shortcake or scone recipe:

2 c whole wheat flour
1/2 c sugar ( I only added a sprinkling of ground stevia- also from our garden)
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
In a large bowl, mix together

2 tbsp butter (chilled)
Cut in with pastry blender( or fork!) until crumbly

1 c yogourt (I used homemade apple sauce, you could also use pumpkin purée, or...)
1 egg
Combine, then add to dry ingredients. Mix briefly. Pour into a greased 8x8 inch pan. Bake in preheated oven at 350F/180C for 30 mins; or drop by spoonfuls onto greased baking sheet, and bake at 400F/200C for 12-15 minutes. Serve warm.

For variations, you can add 1 c chopped dried fruit or chopped nuts.

We had it with a tunesian pumpkin soup I made. Yummy!

2011 Grain Shares NOW available!!

Starting in October/November 2011, we will be delivering the first shares of our grain CSA program to Calgary, Red Deer, Olds and area.

By signing up for our grain CSA for 2011-2012, you will be signing up to recieve a delivery of freshly milled or flaked grains every other week. We will be supplying you for an entire year.  At each delivery, you will receive a 1kg bag of either whole wheat flour made from heritage wheat or flaked oats. They are being grown absolutley free of synthetic chemics, so you are receiving a fresh, nutritious and naturally grown product. 

We are now beginning to take names on our waiting list for the grain share. We intend to offer 50 shares for our first year and slowly increasing the size as it makes sense for us. Unfortunately, we won't know how much of a yield we expect to have until September or October, as the growing season can vary depending on the year we have, so we won't start taking payments or confirming anything until then.

This is what you do to be first in line for your very own share in our grain harvest!

1. Email us at countrythymefarm@gmail.com or visit our website
2. You will be entered onto our waiting list
3. In the first week of october we will contact you and confirm your membership and begin accepting payments
4. You will be meeting us every other week at the designated delivery points in Red Deer, Calgary, and Olds and receive your fresh oats or flour!
5. That's it!

Some details pending... you can visit our website for more information. If you have any questions at all, please email us and we will be happy to talk with you.