Tag Archives: Pigeon Creek Farm

Divvy Up A Chicken

How do you parcel out a whole chicken for making several meals?  Or is your family large enough to require one or more whole birds at a meal?  Or do you make up one recipe for the whole thing and enjoy leftovers?

Since there are only three of us at home now, I don’t mind divvying up parts and pieces into several different meals.  For the past couple days, we enjoyed a 4.25 lb broiler from Pigeon Creek Farms in five different entrees.  Now, i must admit that they were small meals, so these may not be enough individually if you are outside working hard.

After cutting up the thawed chicken,

  1. Fried chicken – used the 2 thighs, 2 drumsticks, 2 wings dredged in flour and until crispy and golden.  Saved the cooking oil and flour….
  2. Chicken gravy – used the saved cooking oil and flour stirred in, added milk and heated through to make thick country gravy.  Use on the chicken, smashed potatoes, or over torn pieces of bread.
  3. Chicken broth – placed the back and bones from the breast meat into 3 cups of water, brought to a boil and simmered for a couple hours.  Tear bits of meat off the bone to add to broth or….
  4. Salad – use those bits of chicken meat and top off a chef salad
  5. Chicken Kiev – had never made it before and likely won’t again.  It’s tasty, but not worth the extra work.  Not even as tasty as fried chicken or spatchcocked chicken, both of which are much easier to prepare.

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Fried Chicke
Fried Chicken. Parts of chicken dredged in flour and fried in olive oil
Boiled chicken parts and bones
The back and the bone that i removed from the breast are boiled and simmered in about 3 cups of water.
Flour and oil for gravy
Use any leftover fried chicken flour and add to hot frying oil.

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Chicken Kiev
Chicken Kiev
Chicken Kiev Recipe
Chicken Kiev Recipe

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Cheese and Rice Casserole

An excellent non meat recipe.  But meat can easily be layered on and consider other vegetables.  Pictured here, I used sliced zucchini from my garden and added ground chicken breast from pastured poultry raised by my friends at Pigeon Creek Farm.

Cheese and Rice Casserole  (Riso e Formaggio) 

8 servings 

  • 2 cups water
  • 1 cup uncooked regular rice (or barley or couscous or any combination thereof)
  • 1 teaspoon salt
  • ½ teaspoon dry mustard
  • ½ teaspoon red pepper sauce (optional
  • ¼ teaspoon pepper
  • 1 medium onion (I used green onions)
  • 1 medium green pepper, chopped (optional)
  • 2 cups shredded mozzarella or Cheddar cheese (8 ounces)
  • 4 eggs, slightly beaten
  • 2 ½ cups milk
  • ½ cup grated Parmesan cheese

 Heat water, rice, salt, mustard, red pepper sauce, and pepper to boiling, stirring once or twice; reduce heat.  Cover and simmer 30 minutes.  (Do not lift cover or stir.)  Remove from heat.  Fluff rice lightly with fork; cover and let steam 5 to 10 minutes.

Layer half the rice mixture in bottom of greased 11 x 7 x 1 ½ inch baking dish.  Top with 1 cup shredded mozzarella cheese (and 1 cup vegetable if desired); repeat.  Whisk together 4 eggs and 2 ½ cups of milk then pour over rice mixture.  Sprinkle with ½ cup grated Parmesan cheese.  (Casserole can be covered and refrigerated up to 24 hours at this point.)  Cook uncovered in 350°F oven until set; 45 to 50 minutes.  Let stand 10 minutes. Cut into squares.

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