Flavorful, Succulent, Tender - Every Time

You've noticed haven't you, that the demand for locally raised, sustainably produced, fresh, real, whole, and flavorful food is on the rise?

And, you've also observed that there's a surge of interest in homestead practices, self sufficiency, earth keeping, participation in co-ops and markets, natural non toxic products, all things homemade or handmade,  and farm shares, right?

In fact, I think there's a word that's been adopted to try and capture the essence of some of these practices, and although I've not mentioned everything the word implies, much of what I've written is included when someone describes themselves as "crunchy". It's kind of fun reading through the urban dictionary and other sources when you put "crunchy" in the search bar!

When Weekend Farmer Husband and I made our big move to Liberty Farm, being crunchy was completely off the radar.

That was then.

Now, we at many levels talk the talk and walk the walk.

Why this long introduction that has nothing to do with the title of this post?
Well, first, if you've been here very long, you know that's typical.
Second, it's important that you know that much of what follows comes out of a vast share-house of people like you and me who are interested in the same topics, and have written and shared extensively on their success, failure, and practices.
So, what I'm about to record is a compilation of many generous sources.

For the last three years we have raised Freedom Ranger chickens to fill our freezer and eventually our bellies.  We purchase our chicks here, and if you visit the website, you'll get an easy overview of the breed and their distinctives.

They are quite large when finished. They are big breasted, long legged, with substantial thighs.  So, it's taken some getting used to when cooking.

If I remember the following steps, our dinner is flavorful, succulent, and tender - every time.  (phew, you were wondering weren't you if I'd ever get there?!)

• First, and I'm coming to believe most importantly, give these birds plenteous time to defrost.  Like days.  If it's a whole chicken I have it in my refrigerator for up to 5-7 days just slowly thawing, tissues softening. If I've been flighty - right- when I'm flighty and I forget to plan ahead, I sometimes rush this process, and without fail the meat is less flavorful and not as tender. Chicken should be tightly wrapped.
• Second, use a meat thermometer to check for doneness.  For me this began because my oven does not have a thermostat (no joke), so the temperature is not well regulated.  I have learned to cook by "feel" until such time as we replace the oven.  And, my trusty partner is an oven thermometer that can endure the heat of the oven and give me feedback about doneness. Your "normal" super store chicken is quite a bit smaller with more moisture injected into its tissues, so they cook much faster.  Which leads me to my next point.
• Third, allow enough cooking time.  These birds (given my particular wonky oven) take up to 1/3rd longer than the name brand chicken I used to get from my grocery store.
• Fourth, be generous with oil or butter when preparing your bird.  I've come to love butter for oven roasting chicken, and let me tell 'ya, even Paula Deen would be shocked by the amount of butter I use!
• Fifth, get your chicken started in a hot oven.  450 degrees. Then, back the temperature off to 350-375 for the remainder of the cooking time.  If my oven isn't behaving too schizo, I keep it hot for about 25 minutes, and then finish out at the lower temperature. (Most of the birds I prepare for our family are between 6.5 and 7 lbs.  Yup, you read that right.  Smaller birds = less time)
• Sixth, once your wonderfully aromatic chicken has reached an internal temperature of 165 degrees, pull that golden masterpiece out of the oven, discretely wipe the corners of your mouth because you're starting to drool. Wait. That's just me. Let the bird "rest". At least 10 minutes before carving.
• Seventh, keep in mind that I am an intuitive cook.  I rarely consult recipes and am prone to cook and create from what's available in my pantry, freezer, and refrigerator.  If what I've written is not detailed enough, use your mighty computer to source more specifics.  I'll link some helpful info at the end of this post to get you started!
• Eight, if a whole bird is too much for you (and there are many reasons why that could be - no guilt, I promise), fire up your YouTube channel, sharpen your knives, put on an apron (I like cute and colorful ones), and watch and learn how to portion up a whole chicken.  

Ignore the straight face and focus on the cute apron.  It was Monday. And February.  And I live in the North.  Brr.

• You then have options.  Dark meat in stews or soups.  Breasts on the grill or in a spicy pasta dish.  Endless opportunities.  Remember - plan ahead for defrosting.  In my family, this approach requires me to defrost three whole birds, but the variety and flexibility of using different part of the chicken at different times make the refrigerator space and time worth it. 

What? you're wondering if I have a restaurant size refrigerator?  Mwahahahaaaaah! Nope. I have a humble 16 year old "regular" refrigerator.  Maybe even a lot like yours?

• Ninth and finally, keep trying.  It's taken me awhile to fine tune my process to accommodate for the different kind of bird and meat than I'd been accustomed to.  Commit to the value of the product, the practical ideology of supporting your local farmer, and the nutritional benefits of whole, real food.  No experience is ever wasted, and if you end up with a mealtime bust, clear the table, whip up some scrambled eggs, or bread and cheese, or whatever. Shred the chicken, turn it into soup, salad, or casserole, and purpose to try again.  You won't regret it.

Okay, my fellow crunchies and crunchy wannabes - join the conversation! Share your best pins, Aunt Ginny's no fail recipe, or your questions.  Please? We'll all be the better for it, and so will supper.

xoxo 

Laura

Link to the You Tube channel with myriad tutorials on cutting up whole chickens here.

This is an informative blog post about the chickens I reference and we use the same practices at Liberty Farm.  Bonus - specific recipe included!

Many of these tips are a repeat, but it's sometimes helpful when sources independently confirm each other.

This post has lots of comparable information as well, but toward the bottom there's a yummy looking recipe for a split roasted chicken.  Will definitely be trying this!
And, last but not least, this a a magazine article reprinted from Alice Water's (a queen bee crunchy if you ask me...) The Art of Simple Food.

Note: Although I've read each of the posts above, I've not explored the each blog in depth - maybe you'll come back and tell me what you found?

4 Cheese Pasta

Last Saturday was a huge work day at the farm.  An unusual winter thaw came our way and we spent the day in short sleeves and work boots catching up on tasks that had been left to wait in the deep freeze of winter.

I love these work days.  All eight of us, leaning into a common goal, telling jokes, shoulder to shoulder building memories and skills.  That sounds a little romanticized, yes?  Well, maybe just a little.  It was one of those magical days when it all went as it should and as we hope.

With big work come big appetites.  Most of my day was spent between two places – the laundry room and the kitchen.  Talk about work horses, that’s what these two areas are.  I don’t love the laundry.  I’m resigned to it, and in a good moment, thankful for the mundane opportunities to serve.  I do love to cook though.  My love language is expressed at the stove and oven, and I place food gifts on a plate at the family table.

Maybe I’ve been reading my new cookbook from Pioneer Woman filled with remarkable food pictures, or maybe I've got a new phone with a camera feature that I am enjoying taking lots of pictures with.  Maybe both.  As the noon meal drew near, I had fun thinking about  the process of and taking images of one of our simple and satisfying Saturday favorites: 4 Cheese Stovetop Pasta.

Reader beware- this is loaded with high calorie make my life worth living goodness.  Don't tell your cardiologist you ate it.  He'll have a heart attack.

Ingredients:

1 stick butter

¾ cup white flour (will work with wheat, you’ll just make a few adjustments to match your preferences)

2 cups milk, or milk and heavy cream combined

4 cups chicken stock

1 brick cream cheese

3 cups shredded sharp cheddar

8 oz. block white cheddar, cubed (all kinds of substitutions work for this)

2 tsp. kosher salt

fresh ground pepper to taste

2 boxes Penne pasta (we've used all kinds of shapes/types.  I like change.)

Romano cheese, chives or chopped green onion, bacon to garnish

Remember, we’re a large, physically hard working family.  This will yield about 16 servings – I love having leftovers!

To begin, melt butter in a dutch oven over medium heat on your range.  You can use any heavy bottomed pot, I just happen to love my dutch oven.  And red.   All my enamelware is red.

Once melted, whisk in flour until it begins to turn a caramel color and bubble a little on the bottom of your pan.

I decided to make my roux (fancy french y'all), a little thicker so I tossed in about a tablespoon of additional flour.  Perfect.

Slowly add milk/cream stirring constantly.

And again with the chicken broth – slowly and stirring constantly.

For the record, this post changed. my. life.  At least in regard to chicken broth. Amen.

You might find you play around with your heat setting for this next part.  Your big goal is to not scald the milk/white sauce on the bottom of your pan.  I almost always do.  Something shiny  grabs my attention.  My pets love me when I do this.  They growl with delight and gladiator like enthusiasm when this is all over and the pan gets placed on the floor…For the record, the cats always win out over the dog.

Eventually, maybe sooner rather than later, you’ll notice your sauce start to thicken.  Really you will.  Maybe 12 minutes…depends on how well you manage your flame/heat setting.  Be sure you’re stirring fairly regularly during this stage.  You want to offer the pets a treat not a meal when it’s all over!

See how the edges look different and there's a lovely smooth consistency?

 Add the salt, season with pepper.

 It’s ready for us to add our block of cream cheese.

Before you do though, turn your flame to high under a big stock pot of water.  Soon you’ll want to start cooking your pasta.

Yup, I just drop the whole thing in there.  If there’s lots of interesting things going on in the kitchen I turn the heat down real low and let it dissolve slowly .  If I've done some deep breathing and am really focused, I can keep my heat on medium, stir constantly, and get that big brick to soften and dissolve a little sooner.

Side note- if you know ahead of time you’re going to serve this creamy cheesy delight, by all means take your cream cheese out of the frig and let it soften on the counter .  You know, I often learn more from what I haven’t done than what I do…Just sayin’.

And, while we’re on tangents, you might want to consider having washed last night’s  dishes from the marauding band of ice cream eaters that moved through your kitchen, and the famished farm workers who cleaned your larder out for breakfast.  Of course, I didn’t.  Still smart like that.

Now that I’ve rambled enough, the cream cheese is nicely melted.  Add in the sharp cheddar cheese and the white cheddar.  Stir until dissolved.

Yummo kerrygold cheddar left over from holiday shenanigans.  We're not usually this fancy.

My current range is wimpy, wimpy, wimpy.  Even though I thought ahead on the whole cooking my pasta thing, I probably should have started my water sooner.  Good thing this cheesy sauce is so thick and my beloved dutch oven so even, I can wait a little bit. You're smarter than me though, so your water has boiled and your pasta is now bubbling along nicely.

While you’re waiting, maybe you want to make a bright lemon Dijon vinaigrette and green salad.  I did.

Once your pasta is cooked al dente, drain,  and immediately combine your hot pasta with your cheese sauce in the large stock pot.  Stir. Stir. Do it again. Stir.  There’s lots of sauce and pasta here, you don’t want to miss the opportunity to marry every little bit together.

If you've got a hungry bunch cheerfully breathing down your neck and inquiring every 5 seconds when dinner will be ready, serve immediately.  If you can, clean up a little before you serve.  You’ll be glad you did since you’re gonna want to linger at the table.  I never can.  Clean up before that is.  I’m all about the lingering.

To the table already.  Garnish with bacon (the real stuff – not the bits), green onion, and Romano Cheese.  Take a picture.  I mean a bite. Well, now, why don’t you just clean your plate.  Unless you have pets.

Are you still reading?  Aren't you a dear.  Give it a whirl, and jump back here to the comments and let me know how it goes, ok?

And, for the record, although I've read many recipes over the years for pasta and cheese, this is my own adaptation of all I've made and copied.  No, I’m not trying to be special, just always want to give credit where credit is due.  And in this case, all the credit goes to my hungry farm hands for without them, it would have been cereal for lunch.