Cooking with farm fresh produce and heritage poultry can provide a rewarding and very different experience than you may expect. You may be prepared to feel good about knowing where your food came from and to be healthier for it, but do you know how to cook with heritage ingredients? Let's explore some recipes!
Heritage Poultry
Heritage chicken does best with low and slow cooking. If the meat doesn't fall off the bone, it isn't ready. Keep that in mind and you can't "fowl" it up!
Butter Chicken
I adapted a few butter chicken recipes to suit the slow cooking a heritage bird requires. This recipe takes approximately 45 minutes of prep time and 6-8 hours in the slow cooker. Finish with some naan bread and fresh basmati rice and this dish is sure to please all the foodies in your life. You can adjust spice and heat to suit.
INGREDIENTS:
1 whole heritage chicken (4-5 lbs)
1 sweet yellow onion
Garlic cloves to suit
1-2 jalapeno peppers (seeded and chopped)
1 can tomato paste or 1 jar tomato sauce
1 large can of coconut cream (or use dairy)
2 tbsp olive oil
2 tbsp sesame oil
4 tbsp unsalted butter
1-2 tbsp fresh grated ginger root
Chicken stock
1/4 cup plain greek yogurt
1 tbsp liquid honey
1 whole heritage chicken (4-5 lbs)
1 sweet yellow onion
Garlic cloves to suit
1-2 jalapeno peppers (seeded and chopped)
1 can tomato paste or 1 jar tomato sauce
1 large can of coconut cream (or use dairy)
2 tbsp olive oil
2 tbsp sesame oil
4 tbsp unsalted butter
1-2 tbsp fresh grated ginger root
Chicken stock
1/4 cup plain greek yogurt
1 tbsp liquid honey
1 or more tbsp Garam Masala
1 tbsp Cumin seeds
1 tbsp Coriander seeds
6-8 Cardamon pods
Ground cumin
Ground coriander
Ground cinnamon
Cayenne pepper
Black pepper
Salt
1 tbsp Cumin seeds
1 tbsp Coriander seeds
6-8 Cardamon pods
Ground cumin
Ground coriander
Ground cinnamon
Cayenne pepper
Black pepper
Salt
The levels of spice and heat are intentionally vague. Increase the number of jalapeno peppers depending on your desire for heat and the heat of the actual peppers. Add more cayenne if you really like it hot! I recommend dipping your finger into the spice blend once you make it and adjust it to suit your palate. Make some extra and reserve it to add later if you want to kick up the flavour a notch.
