Red Barn Free Range Chicken

Sticky Lemon Chicken Ingredients * 3 juicy lemons * 50g butter * 3 tbsp clear honey * leaves from 4 rosemary sprigs * 1 garlic clove, finely chopped * 8 chicken pieces, such as thighs and drumsticks, with skin * 750g potatoes, peeled and cut into smallish chunks green salad , to serve Garlic and lemon Chicken Ingredients * 1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded * Salt and freshly ground black pepper * 1 orange, quartered * 1 lemon, quartered * 1 head garlic, halved crosswise, plus 3 garlic cloves, chopped * 2 (14-ounce) cans reduced-sodium chicken broth * 1/4 cup frozen orange juice concentrate, thawed * 1/4 cup fresh lemon juice * 2 tablespoons olive oil * 1 tablespoon chopped fresh oregano leaves * Kitchen string or butcher twine Directions Position the rack in the center of the oven and preheat to 400 degrees F. Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper. Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a latter. Tent with foil while making the sauce (do not clean the pan). Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce Directions 1. Preheat the oven to 200C/fan180C. Squeeze the juice from 2 lemons into a small pan and heat with the butter, honey, rosemary, garlic and salt and pepper, until the butter melts and it smells fragrant. 2. Lay the chicken in a roasting tin - don't pile it up or it won't cook so well. Add the potatoes and drizzle with lemon butter to coat evenly. Cut the third lemon into 8 wedges and tuck them in. (Can be made up to 2 hours ahead up to this point and will give the chicken fantastic flavour if you have the time.) 3. Roast for 50 minutes - 1 hour until the chicken is cooked and the potatoes are crisp and golden. Serve with a green salad. Red Barn Fried Chicken Ingredients * 3 eggs * 1/3 cup water * About 1 cup hot red pepper sauce * 2 cups self-rising flour * 1 teaspoon pepper * House seasoning, recipe follows * 1 (1 to 2 1/2-pound) chicken, cut into pieces * Oil, for frying, preferably peanut oil Directions In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture. Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil. Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes. House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Mix ingredients together and store in an airtight container for up to 6 months Chicken Satay with Spicy Peanut Dipping Sauce Ingredients 1/2 cup low-sodium chicken stock 1/2 cup lite coconut milk 2 tablespoons low-sodium soy sauce 1 shallot, sliced thin 1 clove garlic, minced 1 1/2 teaspoons Thai fish sauce (or 2 additional teaspoons low sodium soy sauce) 1 tablespoon brown sugar 1/2 teaspoon lime zest 1 tablespoon minced fresh ginger 1 pound skinless, boneless chicken breast pounded slightly and cut into 1-inch strips 8 (8-inch) bamboo skewers, soaked for 20 minutes 3/4 cup Spicy Peanut Dipping Sauce, recipe below 2 tablespoons minced fresh basil or cilantro leaves 1/4 cup chopped toasted peanuts Spicy Peanut Dipping Sauce: 1/2 cup natural creamy peanut butter 1/4 cup low-sodium chicken broth 3 tablespoons low-sodium soy sauce 1 1/2 tablespoons brown sugar 1 1/2 tablespoons minced fresh ginger 2 tablespoons lime juice 1 teaspoon minced garlic 1/2 teaspoon chili flakes 1 teaspoon red curry paste 1 shallot, peeled and roughly chopped Place all ingredients in blender and blend until smooth. Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator. Directions 1. In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. 2. Add the chicken strips and marinate for 1 hour. (I also pounded the strips a bit to flatten them) 3. Remove the chicken from the marinade and discard the marinade. 4. Spray a nonstick grill pan with cooking spray and preheat over a medium-high flame. 5. While pan is heating, thread chicken onto skewers. 6. Grill 2 to 3 minutes per side, until meat is cooked through and has light grill marks. 7. Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil or cilantro and chopped peanuts.

Chicken Recipes from our farm (& borrowed)