Recipes

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Recipe I.D.
A-1:

Waiting For updated version of recipe posted by Riley. Thank you for your patience. There is an edit, in process.

A-2:
1 whole chicken
1 TBS kosher salt
1 tsp paprika
3 cloves minced garlic
3-4 lemons pierced 20 times
2 cups water
preheat oven to 300, make a paste out of seasonings, rub 2/3 of paste on the outside of the chicken and the other third on the inside of the cavity, stuff with lemons, place breast side down on rack in roasting pan, fill pan with 2 c of water( add more as it evaporates) baste every 20 min with pan juices. Cook for 45-60 min or until done

I usually cook two or three chickens at a time for meals later in the week. I got this recipe from a magazine about 17 years ago. My family loves it. Danite

A-3:
chicken rice noodle soup

1 whole chicken boiled to smithereens, remove chicken, save broth, shred chicken, toss out bones and skin. Skim off excess fat from broth, add about a 1 inch piece of ginger, grated, 4 cloves of garlic, one chopped onion, two chopped carrots, a cup of shredded cabbage and shredded chicken. Simmer until veggies are tender. Add a 1/2 of package of rice noodles broken add more water if needed to cover noodles.Cook until noodles are done and serve. Danite

A-4:
Chicken fried steak

1 1/2 lbs round steak
1 c flour
1/3 c corn meal
1 tsp paprika
1 tsp salt
1/2 tsp ground pepper
2 eggs beaten
2 TBS wster
4 TBS oil for frying
Pound steaks 1/4 in thick. Mix dry ingredients in one dish. Mix water and eggs in a separate dish. Cut steaks into four portions coat in flour eggs then flour again. Fry in oil about two minutes per side. Serve with your favotite gravy. Danite


A-5: 
Texas bowl of red

2 TBS oil
1 large onion choppdd
3 lbs lean tender meat of choice ground or cubed
1/4 c Chili powder
1TBS cumin
1 tsp oregano
2 tsp salt
1/2 tsp cayenne pepper
1 TBS paprika
5 c water
Heat oil in Dutch. Oven ssute onion add meat garlic Chili powder and cumin. Cook until meat is browned. Add remaining ingredients stir well cook 2 hrs or until meat is tender. Can also be cooked. In slow cooker. Danite

A-6:
Rainbow Ranch Farms, Turkey in a bag

We used this recipe, the last 3 years, and it is incredible! I am a vegetarian  and I only get my turkey from RRF. I cook meat, once each year, for my entire family, and this is the only turkey we will eat.  Since I am not the best cook on the planet, I keep my recipe simple & easy to cook. Enjoy.

1 whole RRF heritage turkey (any size, any breed)
1 large turkey-bake, bag
5 whole organic carrots
5 sliced, organic sweet potatoes
2 whole organic garlic
3 lbs sliced organic squash (any)
3 large brown, organic, sliced onions
1 TBL flour (any)
Tumeric, to taste

Kosher, sea salt, to taste

White pepper, to taste

1 stick melted Organic Butter

1 organic, free-range RRF egg

Keep turkey frozen until ready to use. never keep poultry in the fridge more than 3-days, before cooking. Defrost turkey, on kitchen counter, (some people prefer to defrost in the fridge)  covered with a moist towel. Remove turkey from packaging, and remove the giblets bag (either stuffed in the neck pouch or in the body cavity.  Rinse bird inside and out, until the water runs clear.

You will need a deep roasting pan. Place the oven bag into the deep roasting pan.

Add: a bed of whole carrots, sliced potatoes, sliced onions and sliced squash. You may add your favorites.

Place the turkey, on top of the bed of vegetables, with breasts-up, and place the entire garlic into the cavity.  Lightly sprinkle the skin of the breasts, legs thighs with salt, pepper, and a little tumeric powder.

Stick a temperature stick in the thigh (not touching the bone) , add 1 tablespoon of flour, into the bag. Close the bag w/ the zip tie provided, and leave plenty of room for the bag to expand, during the cooking process. 

Poke 3-4 slits into the oven bag, for steam to escape, and pre-heat the oven to 400 degrees.

Once the oven is preheated, place your turkey in the oven, and lower the temperature of the oven to 350 degrees.  Once the core temperature of the turkey reaches 175-180 degrees, it is done. 

Brown the turkey

Gently peel back the top of the bag, I use a knife to cut it open. Expose as much of the bird, as you can. Mix melted butter and egg into a bowl, and brush the skin of the turkey, everywhere.

leaving the bird exposed, push the turkey back into the oven, and turn up the heat to 450 degrees for about 10 minutes or until you have reached your desired browning results. 

I don't make giblet gravy, but if you do, now is the time to follow your favorite recipe. Pamela A. 

A-7: 
Baked Turkey

I am a single father, and a widower. Teaching my children to eat right, and to know where  food comes from, this is an important part of their overall education.  

1 12-16lb RRF heritage turkey (My Recipe)
remove giblets. rinse turkey. place turkey, breasts down on parchment paper. the pan needs to be deep enough to catch all the drippings. pre-heat oven to 350 degrees. season & and cook turkey until it reaches 180 degrees, check with a cooking thermometer. once cooked, flip turkey, breasts up, and glaze the breasts. cook for an additional 15 minutes on 400 degrees and before serving, allow the bird to rest 10 minutes, while uncovered. Serve with giblet gravy, cranberry sauce, mashed potatoes, steamed vegetables, and all the trimmings. 
I don't ever over-season the turkey. Each turkey has it's own delicate, flavor and we enjoy the natural flavor of Rainbow Ranch Farms, free-range, heritage turkeys. Every year, we try to get a different breed. This year we are cooking a Royal Palm, last year we had a Terroir, Desert Gold. We have been farm members since 2004, and we love our farmers.  Skipper

Crock-Pot/Slow Cooker Chicken

BEEF BONE BROTH/STOCK AND TALLOW