Posts Tagged ‘Commercial Poultry’
How to Roast the Perfect Chicken
There’s nothing better than a kitchen filled with the savory, satisfying aroma of a roasting chicken; at least in my opinion. It’s an important cooking skill too – roasting a bird that can eventually be made into 4 or 5 different meals. With just a few bought or homegrown onions, carrots and potatoes or parsnips, and a home raised or store bought broiler you’ll be on your way to a heart-warming meal the whole family will love. It’s easy, cheap and turns out wonderfully every time. It takes just a few minutes to prep and everything you need you probably already have on hand. Follow these simple instructions and I promise you’ll want to roast a chicken every week. I was taught this method by my father-in-law; one of the best meat cooks I know.
Here’s what you’ll need to roast the bird:
Whole roasting chicken
3 to 4 tablespoons, room temperature butter
Rosemary, garlic, and sage, chopped if fresh, crumbled if dry (or commercial poultry rub)
Tin foil
Roasting pan, without rack
Meat thermometer
1 medium onion, chopped
2 or 3 medium baking potatoes, peeled & quartered (parsnips can be added or substituted)
3 to 4 medium carrots, cut into chunks
These are the basics, but any seasonal veggie will do. Shake things up a bit by using yams, winter squash or summer squash, Brussels sprouts, or beets. Make it your own!
Preheat your oven to 400 degrees. I know that seems high, but you’ll see why in a minute.
Thaw frozen chickens in the fridge. Rinse thawed or fresh birds in cold water; making sure to rinse inside the cavity, under the wings and around the legs, then shake off excess water. Place your bird in a large bowl and take out your roasting pan. I use a 3-inch deep Calphon pan with high handles for easy lifting.
Chop the onions, carrots, potatoes or parsnips into chunks no large than 3- inches and spread them around the bottom of the pan. The veggies will act as a rack for the bird, letting air underneath so the bird cooks thoroughly as well as being cooked in the bird’s juices and fat. Drizzle the veggies with olive oil and sprinkle with salt and pepper or poultry rub. Set the roasting pan aside and go back to your bird-in-a-bowl.
Shake the bird again to get off any excess water and set it on a cutting board. Smear the bird all over with butter, making sure to get under the wings and around the legs. Gently slip your fingers under the skin that is over the breast and smear butter under the skin as well.
Now, take your finely chopped rosemary, garlic, sage or commercial chicken rub, and sprinkle them all over your bird. For a nice presentation on a serving platter, tie the drumsticks together with some kitchen string, and place the bird on top of your cut veggies.
Your buttery herb-rubbed chicken is ready for the oven.
Place the roasting pan on the center rack of your 400 degree oven. The flash of a hot oven followed by a slow roast will give the bird a luscious, crispy, golden skin. Let it crackle and pop for about 20 or 30 minutes before lowering the temp to 350. At this point you can cover the bird with foil which will keep it from scoarching the skin, but will allow it get crispy. I let mine cook undisturbed for an hour before taking it out to check for “doneness”. The skin should be a nice rich brown color and the internal temperature should be about 170 at the thickest part of the breast. I usually make a slice near the thigh to see if the juices run clear and not red or pink. If this happens just pop it back into the oven and recheck it every 5 to 10 minutes until it is done.
When you’re confident it’s done, pull the pan out and let it stand for about 15 or 20 minutes (the meat will continue cooking as it cools). As the bird cools, spoon the pan juices into a fat separator, pour off the juices into a small saucepan, add a tablespoon of butter and boil until reduced by about half. Taste and adjust the seasonings. Now you’re ready to slice the meat and serve it with a side of savory roasted veggies and a fabulous rich, herb infused gravy. Enjoy!
The leftovers from this easy roasted chicken make a great chicken salad, chicken sandwich, or chicken and rice casserole. And — don’t forget to simmer down the carcass (bones, skin and all) and pull off any remaining bits of meat for the best chicken soup base ever!
Learn to raise your own homegrown chicken with these helpful posts.
Raising Meat Chickens in Suburbia
Why Raise Chickens on a Suburban Homestead?
Hens eating their eggs? There is a reason.
One of the worst habits a hen can develop is eating eggs, whether your flock is for egg sales or just supplying your family. And, when she gets the taste of eggs it’s hard to stop her without persistence. But, don’t panic because it’s not always necessary to cull the offending egg eater.
Egg eating usually starts by accident, when a hen steps on or accidently cracks an egg. She pokes around, tasting something yummy inside and then goes hog wild breaking and eating eggs as soon as they’re laid. Many times the whole flock joins in the feast, leaving few whole eggs for family or farm.
The reasons behind eating eggs:
- Not Enough Calcium. When hens don’t get enough calcium their shells are not strong enough to withstand everyday life in the coop. Even minor bumps or knocks can cause an egg to crack. Commercial poultry feed don’t always give your girls enough of the mineral to produce a strong shell. Supplementing with crushed oyster shells or ground egg shells can help increase the calcium level. That’s right! Eggshells for the egg eater. But, make sure they are crushed or chopped fine so the hens won’t make the connection.
- Shallow Bedding. To give hens and eggs a good soft place to land make sure there is about 2” to 3” of bedding material, like shavings or straw, in each nesting box. Less bedding means hens are laying eggs on a hard surface, which can cause cracking. I have used both for years and prefer straw in the warmer months because it doesn’t pack down as much. But, in the winter I use a layer of shavings with straw on top, giving the girls added warmth in each box. Be sure to save or compost when you clean your boxes. All that dry matter and manure makes great compost material or side dressing for nitrogen loving plants.
- Not Enough Nesting Boxes. Your coop should have one nesting box for every four or five hens. They won’t hang a shingle out claiming a specific box as their own and you may find that they use a few of the same boxes, but more boxes gives them room spread out and can cut down on the skirmishes.
- Broody Hens. When a hen is broody or setting eggs she will stand her ground, trying to keep other hens off the nest. These tussles can cause broken eggs.
- Egg Collecting Times. Leaving eggs in the nest long after they are laid is an invitation to an egg eater. Eggs should be collected shortly after they are laid, if possible. This has always been a challenge on our farm because by the time hens lay we are off at work or school, leaving collecting until evening.
- Protein Deficient. Chickens require a high percentage of protein in their diet either from feed or other sources, and the lack of it can cause hens to crave eggs. So…give them what they want! Strange I know, but one source of protein can be eggs. That’s right, eggs. Adding a bit of scrambled eggs to their feed can help fill the protein gap.
- Lack of Privacy. Or, in this case “out of sight, out of mind”. If hens can’t see the eggs they are less likely to explore the nest. Draping the front of the nesting boxes can help.
A few other reasons hens will eat eggs is boredom and a lack of things to do. Give your hens a place to roost outside where they can watch the world, piles of leaves to scratch in provide hours of amusement, and hanging treats in a tree to occupy them.
Playing tricks on your hens can also help stop existing egg eaters.
Replace eggs with “fake” eggs like plastic, wood or ceramic, golf balls, or ping pong balls; anything small and round. When your hens go to peck these “eggs” they won’t break, nor will they find anything tasty inside.
Blow out a real chicken egg and refill it with something that won’t taste good like mustard or hot sauce. They’ll get the message that eggs are not good.
Hang curtains in front of nesting boxes to block the egg eater’s view. If they can’t see the eggs they won’t eat the eggs.
With a little creativity and trickery you can work your hens out of eating eggs instead of culling them.
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