Browse by Tag: chicken

Fall Season Pollo en Tomate

This is a quick and easy dish to make out of leftover meat from a roasted chicken or from chicken breasts, wings, or legs. It is perfect for these wet chilly fall days and makes good use of the last of the tomatoes. You can use whatever amount or combination of onions, leeks, and garlic […]

Thoughts and Theories on Tenderness

Fresh chicken will be available this week and next. Our ambitious friends Bruce, Beth and their team at Maple Wind Farm processed another 60 of our birds. And Monday it will be all hands on deck processing the remaining 160. Hopefully they will be as tender as the birds have been this summer. What makes […]

Chicken Tortilla Soup

All the beautiful summer vegetables against a backdrop of cold nights makes this the perfect time for soup! This is a flexible soup that can make use of all kinds of veggies (summer squash and greens work great), allowing for easy variety. You can also add more peppers, chili powder, or hot sauce if you […]


On Tuesdsay we said goodbye to the first  of this season’s roasting chickens. Most of the team had participated in homestead-scale chicken processing before but, even so, we were in largely new territory and slaughter always brings up a lot of Big Questions. Our process is designed to be as clean, efficient, and dignified as […]

Chicken, Tomatillo and Chile Soup

From A Communal Author noted, “This soup makes a great change from the usual tomato based chicken soups I make” Ingredients 6 cups chicken stock (Could use a stewing chicken and make a stock and slow cook the chicken at the same time) 3 cups cooked and shredded chicken 1 cup corn, fresh or frozen 1/4 cup […]

Tomatillo Chicken

We sometimes do a version of this simply into the crock pot, but browning it is a nice touch. 1-2 Quarts Tomatillo Puree 1 tablespoon oil or fat 1 whole chicken (3 to 4 pounds), cut into 10 pieces Coarse salt and ground pepper 2 jalapenos, chopped (could use dried or pickled) 1/2 medium white […]

Crunchy Napa Cabbage Boats

The Laboratory of Edibles -Culinary experiments of a food obsessed nerd, brings us the quick and dirty version of similar, but more involved recipe from Eating Well magazine using Napa Cabbage as your base and boat for yummy chicken and veggies, I suspect leftover pork or turkey would also work really well here!   Materials: (makes about 6 boats) Half […]

Thai Grilled Chicken & Broccoli on Napa Cabbage

From Eating Well Magazine 3 tablespoons chicken broth 3 tablespoons lemon juice 1 tablespoon fish sauce, (nam pla) 1 tablespoon chopped fresh lemongrass, or 1 teaspoon freshly grated lemon zest 2 teaspoons Thai hot chile sauce, or chile-garlic sauce 2 teaspoons honey 2 teaspoons grated fresh ginger 2 cloves garlic, finely chopped 1 tablespoon peanut oil, […]

Coq au Vin with Roasted Leeks

From Cooking Close to Home 1 Whole Chicken (assumed 4.5 lbs for this recipe) 1/2 teaspoon fresh rosemary 1 teaspoon finely chopped garlic 1 teaspoon olive oil 1/4 teaspoon salt 1/4 teaspoon ground black pepper 2 leeks 1 Tablespoon all purpose flour 1/2 cup red wine 3/4 cup Basic Chicken Stock  (Diane has great stock recipes) […]

Garden Chicken Tortilla Soup from CSAGourmet

From written by a former chef and happy CSA member in Maryland “I made this soup start to finish, we ate it and I cleaned up – all within the span of 90 minutes.” For the Chicken: I love when I can use leftover roast chicken & pull the remaining meat off for the […]