We’re often asked what the easiest way is to prepare a whole chicken. The oven roasting method is what we use most often but this recipe can also be used for a smoker or grill if you have the ability to control temperature.
Using our Chicken Rub takes the guess work out of how much salt and which seasonings to use but don’t be afraid to mix up your own blend by following the instructions below! Wondering what to do with the leftovers after enjoying your roasted chicken? Check out our recipe and instructional video for making chicken & dumpling soup!
Interested in purchasing farm fresh chicken? Visit our Shop Page for information on availability of frozen chickens and pre-ordering fresh chickens in the summer.
One of our family favorites. Great with homemade broth or your favorite store bought. Check out the video for full instructions on how to make broth, soup & dumplings!
Click on the recipe image to open a printable PDF. One pot of soup goes a long way & makes great leftovers. Additional dumplings can be made and added to the soup when reheating if desired. For information on purchasing and preparing a farm fresh chicken check out our Oven Roasted Chicken Recipe!
Easy, customizable & healthy breakfast for the whole family. Recipe makes 4 Individual cups but can easily be doubled.
All of the ingredients needed to make this recipe are available for pre-order and pick up or delivery on Tuesday, March 24th! We’re also teaming up with other local producers to offer fresh baked rolls & bread, butter and pea shoots along with our normal offerings. Easy online ordering can be found here: Pick Up & Delivery Options
This recipe can be made with any all purpose flour or milk. 3 of the 4 people in our house are gluten and dairy free so I use this gluten free flour and full fat coconut milk. Using lard in the recipe gives the waffles a nice, crispy outer shell. These are our kids favorite and is the recipe we make when we have overnight guests and want “normal” tasting allergy friendly waffles. Enjoy! Continue reading “Our Go-to Waffle Recipe”
I’ve made this recipe twice in the last month – once for the Field Day we hosted at our farm in August and again this weekend for the Preservation Celebration at the Central Gardens of North Iowa. It’s pretty fabulous when smeared on some crusty sourdough bread. Another option is to make this recipe with half lard and half butter.
Rendering lard at home is easier than most people realize. When properly rendered, at a low temperature, your lard should be snowy white and nearly odorless making it ideal for all types of cooking.
Get out your fat! I prefer to have the butcher grind the fat for me so that its ready to go when I get it home. If you buy lard from us, it will be ground. If the fat is in large pieces it’s no biggie though – Just trim off any large chunks of meat or blood and then cut into ½” cubes.
Set it on the counter and forget it for a while… I keep my fat frozen until I’m ready to render so I often take it out of the freezer the night before and let it thaw. It’s not important that it be completely thawed but it render more evenly if it is.
Set your oven or crockpot to low and go do something else. Set your oven to 200 – 250 degrees or your crockpot to low. Check back every half hour or so and give it a stir. Allow 2 to 3 hours for partially frozen fat to liquefy. A little less time if completely thawed and a little more if completely frozen. Low and slow is the key – cooking at higher temperatures can cause scorching, which gives the fat a yellow color and a burned smell.
Strain out the solids (cracklings). Place a double layer of cheesecloth inside a metal strainer or colander and place over a larger container that will collect the pure fat (not plastic as it may melt!). Ladle hot fat into the cheesecloth/strainer to separate from the solids.
Repeat if desired. One pass through the cheesecloth should be adequate but if you would like your fat to be extra pure a second straining can be done.
Store & Cool. The pure fat can now be ladled into clean mason jars or other storage containers and left to cool. Once cooled the fat can either be refrigerated or frozen until you’re ready to use it.
Eat the cracklings?!? Cracklings (the meaty chunks you just strained out of the fat) can be salted and cooked over medium heat in a fry pan until crispy. Some people really like them and some don’t – your choice! I feed most of mine to the chickens and they love them!
This is one of my favorite stew recipes. I made this recipe yesterday and the house smelled great all day while the broth was simmering. A fresh pork hock (also known as a ham hock) is perfect for soups and stews and deserves more credit than its given. This cut is from the leg area directly below the ham and has a large bone and good quantity of meat. After simmering in the broth the meat is tender and easily pulls apart. A hock can be used in a recipe that calls for a ham bone – want the smokey cured flavor? Just add a few of slices of bacon!
Interested in purchasing a hock or two? CLICK HERE to see what we currently have in stock or CONTACT US