Chosen Recipes
How to Roast a Heritage Turkey
Download Full Recipe Ingredients: One whole “Chosen Turkey” - Patted dry, trussed Shmaltz or Olive Oil Salt & Pepper to taste Fresh Herbs (optional) Cooking Instructions: Preheat the oven to 325℉ and rearrange shelves to fit the turkey. Place turkey on the rack of the roasting pan and pat dry with a paper towel before trussing the legs with poultry twine. Carefully rub down the bird with shmaltz or oil, being careful not to miss any spots. Season with salt and pepper and herbs is using them. Pour about an inch of water into the bottom of the roasting pan to prevent the drippings from burning (be sure to check the level of this liquid throughout the cooking time). Stick the thermometer probe into the thickest part of the breast and/or the inner thigh up against the bone. Roast at 325℉ basting every 30 minutes. Depending on your oven you may need to rotate the turkey halfway through for even cooking. The turkey should be done when the breast reaches 165° or the thigh reaches 175°. While we recommend going based on temp and not timing, at 325° your turkey should take about 10-15 minutes per lb to cook. Smaller turkeys tend to take fewer minutes per lb and larger birds may take more. Allow the turkey to rest for 20-30 minutes before carving to allow the juices to redistribute. Serve and enjoy turkey like you’ve never had before!
Learn more
The Chosen Chicken Soup
Download Full Recipe Back in the day everyone knew that the key to a great chicken soup was using an older bird. Heritage broilers and fryers are 2-3 times the age of today’s industrial chickens and our Stewing Fowl are 10-20+ times older. This, along with our outstanding genetics adds heaps of flavor while their well-developed meat can stand up to the long cooking process a soup requires. This is why our chickens will make a great broth that’s more flavorful and delicious than any other. The Chosen Stock For the richest soup possible we recommend adding stock, a concentrated broth using both bones and feet to develop a taste that’s even better. Along with the flavor, the collagen and gelatin that breaks down while cooking delivers incredible health promoting nutrients. “The Chosen Chicken” Soup Chicken/Turkey Stock/Bone Broth: 4 lbs Heritage Chicken or Turkey Bones 2 lbs Heritage Chicken Feet 2 lbs Heritage Chicken or Turkey Necks 2 Gallons water Mirepoix: 2 Large Onions (halved skin on) 2 Large Carrots (halved skin on) 4 Stalks Celery (halved leaves on) Aomatics: Black pepper Bay leaves Parsley strems Cooking Instructions: Add bones, feet and necks to an 8 qt stockpot, cover bones with water and gently bring to a simmer. Allow stock to lightly simmer for 30 minutes, skimming impurities and fat as necessary. Add carrot, celery, and onion as well as aromatics to the stock and fill the rest of the way with water. Cover and allow to simmer for 4-8 hours. Do not allow stock to come to a boil as this can result in a cloudy broth. Strain stock through a mesh strainer lined with cheesecloth and cool immediately. The Chosen Soup Ingredients: 3-4 lbs of heritage chicken. You can use whole birds, drums, thighs, or leg 1/4s Add 1-2 lbs of chicken or turkey bones, neck, or wings Or use 3-4 lbs of Heritage Stew Fowl Chicken without added bones 1 qt Heritage poultry stock (optional) 2-3 Heritage chicken feet (recommended) 2 Large carrots (peeled and chopped) 2 Onions (quartered) 4 Stalks celery (chopped) Salt & Pepper to taste Chicken or Turkey Gizzards (optional) Cooking Instructions: When not using Stew Fowl - Place all meat, bones, and feet in a soup pot and cover with water. Bring to a simmer, skimming surface regularly. Add all other ingredients, cover pot and allow to simmer lightly for about 1.5-3 hours. When using Stew Fowl - Place your fowl and feet in a soup pot and cover with water. Bring to a low simmer and skim surface regularly for 2-3 hours. Once Stewing Fowl begins to soften add the rest of the ingredients, cover and cook for another 1-3+ hours. Cooking times can vary greatly with Stewing Fowl (especially if you've purchased a very large bird). If the bird is at all tough, it's not done cooking. The meat should be tender and falling off the bone when fully cooked. Serve and enjoy!
Learn more
How to Roast a Heritage Chicken
Download Full Recipe When it comes to heritage chicken, simple is best. Ditch the powders, spice blends, sauces, and condiments—a good piece of meat needs three things: salt, pepper, and fat. This recipe highlights the incredible chicken flavor that leaves our customers saying, “I feel like I just ate real chicken for the first time.” Ingredients: Heritage Broiler or Fryer Chicken (or chicken parts of your choice) Shmaltz or Olive Oil Kosher Salt Freshly Cracked Black Pepper Cooking Instructions: Preheat the oven to 375°F. Place chicken in a roasting pan and coat in fat/oil, making sure to cover the entire bird. Sprinkle the chicken with a little salt (kosher meat is pre-salted, so go easy) and pepper, and place in the oven for 12-15 minutes per lb. Larger birds tend take less minutes per lb and larger birds more minutes per lb. Once complete, heat the oven to 475°F and allow to brown for another 20-30 minutes. Once the skin has reached desired crispiness the chicken is finished. Allow chicken to rest for 10 minutes before carving. Serve and enjoy chicken like you’ve never had before!
Learn more
