Chicken…..fried, baked, broiled, grilled,hot, cold or just about anyway you can think of….we love chicken!! We especially love our chicken. Mainly due to a little thing called Chlorophyll….What’s that? You ask? It is, in a nutshell, 95% pure sunbeams. Chlorophyll makes plants green and gives them their energy to grow and turn carbon dioxide into clean oxygen…..and, it is a natural detoxifier. It cleans out all of the impurities from our chickens making them taste extraordinary!!
Here’s a group after moving them, enjoying some fresh grass and the occasional unlucky grasshopper that dares to cross their path. Hey! It’s protein.Katherine and Griffin are seen here taking the 2 week old chicks to the chicken tractors. We wait until all the chicks have their feathers in before we move them to the pastures. We move the tractors once or twice daily. It all depends on how much grass and how much litter the chickens have deposited.
You can’t find chicken that tastes better, juicier or tender than a pasture raised chicken. Sunshine provides a host of vitamins like Vitamin D, the chlorophyll helps to keep the chickens healthy, the insects give them protein. They can socialize, sun bathe, dust bathe and grow into a delicious and healthy product you can feel good about eating. They taste like “Grandmaw’s Sunday chicken”. Below is one of my favorite recipe’s!
Thames Farm’s Herbed Butter Leg Quarters
- Roasting Dish
- Paper Towels
- 1 pack Thames Farm Leg Quarters (2)
- 1 stick softened butter
- 1/2 tsp each Rosemary, Dill, Ground Sage, Marjoram, Salt, Pepper( you can use other herbs you have on hand substituting any above except the salt and pepper)
Preheat oven to 400 degrees
Take 2 tbsp of the softened butter and smear in the bottom of the roasting dish. The rest of the butter place in a dish and add in all the herbs, salt and pepper. Using a spoon combine until mixed thoroughly. Pat the leg quarters dry with a couple paper towels. Take the back of the spoon and smear on the butter mixture all over the leg quarters.
Bake for 25 minutes at 400 degrees then lower the temperature to 365 degrees and continue baking for 30-35 minutes longer. You want the internal temperature to be 165, make sure you test temp in the thickest part of the leg taking care not to touch the bone.
I served with mashed potatoes, pan gravy and Ginger/Honey Carrots.
To make the carrots
Take 3 large carrots and peel and slice into medallions. Place in a saute pan on medium high heat with 2 tbsp butter. Stir to coat in the melted butter. When carrots are coated and start to cook, pour in half of a 12 oz bottle of your favorite Ginger Ale, (I use Canada Dry). You may need more ginger ale you just want to cover the carrots. Cook on medium high heat until liquid is reduced and carrots are tender. Add in 1 tbsp of good local honey and cook 3 minutes longer.
These are the best carrots!!!
Hope you will try these recipes!! Come by the farm and pick up your leg quarters. If you leave me a comment—you’ll get a discount on the leg quarters!!!