Our Favorite Recipes
(Please share yours! We'll keep updating this page as long as you keep on eating.)
Terry's Simple Roast Chicken
- 1 Dewberry Hills broiler
- Fresh finely chopped rosemary 4-5 sprigs
- Fresh finely chopped garlic 3-4 cloves
- Olive oil
Preheat oven to 450 degrees.
Mix garlic and rosemary in olive oil.
Gently loosen skin on chicken breast by sliding your hand underneath skin without tearing.
Rub skin under breast with oil-herb mixture. Use any leftover mix in cavity.
Place chicken breast side up in rack on roasting pan.Roast at 450 degrees for 15-20 minutes or until skin begins to turn a light golden brown.
Carefully flip chicken over (I've found inserting a wooden spoon in the cavity helps with this) and roast an additional 15-20 minutes. Immediately turn oven down to 350 degrees. Turn bird several times as it roasts.
It will take about 1.5 hours total to roast a 4.5 pound bird. Your chicken is done when a meat thermometer inserted in the breast reaches 165.
Remove chicken from oven and let rest for 10 minutes before carving.
Warning-as you roast the chicken, a wonderful smell pervades your kitchen and may attract members of your family.
Chicken Wraps(This is a great way to use leftover roast chicken)
- Sliced pre-cooked Dewberry Hills chicken
- Flour tortillas
- Chopped lettuce
- Grated cheese-I prefer a sharp Cheddar
- Thinly sliced onion
Sautee onions until golden brown.
Add chicken to onion mix just before removing from heat. The object is to warm the chicken not cook it.
At the same time that the onion chicken mix is cooking, heat up tortillas until warm and soft .
Fill tortillas with onion chicken mix, cheese and lettuce. Add salsa to taste.
Genny and David's Pozole Verde
- 1 large red onion, sliced
- 5 cloves garlic, crushed
- 6-8 sprigs epazote (they sell this in the refrigerated produce section of some HEB stores, in little clear plastic pouches)
- 5 packets chicken bouillon or stock
- 3 tablespoons sea salt
- 1 large can (6lb. 9oz.) white hominy
- 1 whole chicken (bone-in), cut into large pieces
- 2 cups pumpkin seed kernels (dry roasted, unsalted)
- 12 radishes, sliced
- Avocados, cubed
- Small limes, halved
- Queso fresco, crumbled
- Dried Mexican oregano
- Corn tostadas
Fill a 16-quart stockpot halfway with water; begin to heat over high heat.
Add onion, garlic, epazote, bouillon, salt, hominy and chicken; cover and bring to a boil.
While waiting for water to boil, grate pumpkin seed kernels in blender to form a fine powder.
Once water has come to a boil, add 2 cups boiling water to blender; blend with pumpkin seed powder to form a sauce.
Add pumpkin seed sauce to pot; return to a boil.
Allow contents of pot to simmer uncovered over medium heat for additional 30 minutes, or until chicken is fully cooked.
Remove chicken pieces from pot; shred into smaller pieces by hand.
Return chicken pieces to pot; allow contents to simmer uncovered for additional 15 minutes.
Add sliced radishes and avocado cubes to each individual serving. Sprinkle with lime juice, queso fresco, and dried oregano to taste. Serve with corn tostadas.
Oven Baked Fried Chicken
- 3 pound Dewberry Hills Farm chicken cut in pieces
- 1 egg
- 1/4 cup milk
- Corn Chex 4 cups finely crushed
- 1/4 cup Olive oil
- Chicken rub or other spices
Season chicken with spicy rub. Let rest in refrigerator, covered, for at least 2 hours. Beat egg and milk together. Mix olive oil and Corn Chex. Dredge chicken pieces in flour. Dip chicken in egg/milk then coat with Corn Chex/olive oil mixture.
Preheat oven to 425. Place baking tray in oven and heat up. When the baking tray is hot, put 2 tablespoons of oil on tray and put back in oven to heat the oil. Place chicken on tray and bake 20 minutes. Turn chicken over and bake an additional 20 minutes. Reduce heat to 350 and bake 20 more minutes turning once to ensure chicken is crispy and golden on both sides.
Chicken Stock(Another good way to stretch a bird.)
- Break up leftover roasted Dewberry Hills Farm chicken bones and skin into a large stockpot and cover with cold water.
- Add celery, onion, carrots, and parsley.
- Bring to a boil and immediately reduce heat to bring stock to barely a simmer.
- Simmer uncovered at least 4 hours, occasionally skimming off the foam that comes to the surface.
- Strain stock, discard bones & veggies.
- Bring to boil and reduce. (the more reduction the richer the stock)
- Salt & pepper to taste.
- Refrigerate or freeze.
Method 2With fresh backs, necks, wings, bones
- 3.5 to 4 lbs Dewberry Hills Farm chicken bones
- 3 lg Spanish onions; rough chop
- 1/2 head celery, rough chop
- 2 lg carrots, rough chop
- 2 bay leaves
- sm bunch parsley stalks
- 6 sprigs fresh thyme
- 10-12 peppercorns
Dark stockToss chicken, onion, celery, carrot w/3 tbl oil in oven pan Roast in oven @ 450 (30-40 min) till golden, add to stock pot and add remaining ingredients.
Clear stockPlace all ingredients in stock pot
- Add 3 cups cold water per pound of bones, bring to boil over high heat.
- Reduce heat and simmer for 4 hours.
- Skim foam off top occasionally.
- Remove from heat, strain into clean pot, discard bones & veggies.
- Return to high heat and reduce by half. (the more reduction the richer the stock)
- Salt to taste if final product. Wait to add salt if using for sauces.
- Refrigerate or freeze.
Maya's Chicken Livers With Bacon and Onion
- 1 pound Dewberry Hills Farm chicken livers
- 8 thin slices of bacon – cooked until crispy or however you prefer
- 1 large yellow onion – cut into 1/8" slices – pole to pole
- 2 1/2 Tablespoons chicken fat or a mixture of butter and vegetable oil
- Salt to taste
- Fresh ground pepper to taste
I like to make this with chicken livers I get at the farmer’s market. Using really fresh, hand-raised chicken makes a world of difference. I also like to use chicken fat, or schmaltz, to cook the onions, but you can use a mixture of butter and olive oil.
Cook the bacon until it is crispy and drain on a paper towel. Chop into ½-inch pieces and set aside. Save the bacon drippings for another purpose – if you cook the onions in the bacon fat everything will just taste like bacon.
Heat 2 Tbs chicken fat in a heavy nonstick pan.
Add the sliced onions a pinch or two of salt and sauté until nicely carmelized.
Remove the onions from the pan and clean.
Add the remaining ½ Tbs chicken fat into the clean pan over medium-high heat.
Add the chicken livers to the hot pan and season liberally with salt and fresh ground pepper. Turn heat down to medium and cook until browned. Turn livers over and continue to cook until done throughout. Be careful not to overcook the livers or they will be tough and rubbery.
When the livers are just done add the sautéed onions and cooked bacon into the pan and cover for a minute or two until everything is warm.
Serve immediately – My favorite accompaniments are roasted sweet potatoes or winter squash and lightly steamed broccoli.
Curried Chicken Livers
- One pound Dewberry Hills Farm chicken livers
- one onion
- one small chilli pepper
- one tsp ginger paste
- one tsp garlic paste
- one tsp garam masala powder (you can get it at an Indian grocery store only)
- one tbsp oil
- a handful of fresh chopped cilantro
- 1/4 tsp of turmeric
- 1/4 tsp of cayenne powder
- salt to taste
In a skillet, add the oil, chopped onion and pepper. Saute for a minute. Add the ginger and garlic paste. Saute for 2 minutes. Wash the livers. Add to the skillet. Let them cook without stirring or they will break up. Add the salt. (you can always tone down the spiciness to your liking).
Now add the turmeric and cayenne powder to the livers. Cook covered until they are done. Thicken up the sauce by letting it cook uncovered. Let it thicken until there is hardly any sauce and the livers are starting to get a little burn on them.
Take off the stove, garnish with fresh cilantro and serve with rice and ghee (clarified butter). They taste best eaten with rice, a squeeze of lemon and a few slivers of raw onion.
Leslie's Chicken Breakfast Patties
Leslie prepares patties from our ground chicken as a breakfast alternative to sausage. Her children love them!
- 3 lbs. ground chicken
- 1/4 cup warm water
- 3 tsp. ground sage
- 2-1/2 tsp. salt
- 2-1/2 tsp. ground pepper
- 1-3/4 tsp. marjoram
- 1/2 tsp. savory
- 1/4 tsp. nutmeg
- 1/4 tsp. cayenne
- to this I add some apples (I've tried cooked and raw, both seem to work fine. I never really measure, maybe 1 apple per pound, peeled and cut into cubes.)
Mix water and spices. Add apples and then pork. Knead the mixture until spices are distributed evenly. Form into small patties.
The recipe suggests frying (until brown on both sides), but I usually put the patties on a cookie sheet lined with parchment paper and bake at 400 degrees for 15-18 minutes.
Recipe adapted from Lucy's Specific Carbohydrate Diet Cookbook.
Nitya's Larb Gai
This is one of my very favorite ways to use ground chicken. As long as you remember to marinate the chicken before, this is a wonderful spicy Thai dish.
- 1 Lb ground chicken
- 4 shallots or 1 medium red onion
- Juice of 2-3 limes
- 1 tbsp fish sauce
- 1-2 tbsp rice powder
- 1-2 tbsp chili powder
- 1 1/2 tbsp ground Galangal powder (you can find the Galangal powder, rice powder and fish sauce at an Asian market)
Marinate chicken w/ the shallots, lime juice and fish sauce 2-3 hours or overnight.
Cook ground chicken in pan at medium heat. Do NOT add any oil. Turn chicken often to prevent sticking. When chicken is fully cooked, add 1-2 tbsp rice powder to thicken sauce. Add chili powder 1-2 tbsp to taste.
Sprinkle with mint, cilantro and and green onions. Serve over rice with thinly sliced cucumbers.