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Fabulous REAL chicken!
By: Jane Holmes (Jul 9, 2009)
We just got our first shipment of Rainbow Ranch chicken, and we are in love! I recently got into the Real Foods movement after reading Nina Planck's book "Real Foods" and then "Nourishing Traditions" by Sally Fallon. They both talk about the many health benefits (not to mention taste benefits) or grassfed, pastured, bug-eating, heritage chicken. We felt fortunate to find Rainbow Ranch not all that far from us (we like to also eat local whenever possible).We started out roasting our first bird and it was so tasty I have had a hard time trying another recipe! But I did make stock twice and from the chicken meat made chicken salad and also a chicken/mushroom/leek casserole. The taste of these birds is wonderful -- much richer and a little darker than store-bought, juicy and full of flavor. We are definitely converts to pastured heritage chicken. To roast, I've been using the recipe from Nourishing Traditions. I put the chicken in a roasting pan with slices of onion and an entire halved garlic head, cut-side down. The chicken is brushed with melted butter (raw butter, in our case) and sea salt and pepper. I put some fresh herbs (usually rosemary) inside the bird. Bake bottom-side up at 375 for 1 hour, then turn over. Brush the top side with butter and sprinkle sea salt & pepper. Usually the bottom side only takes another half hour or so. The butter makes the skin very yummy. After setting the bird and garlic aside, put the roasting pan on the stove and put in 1/2 c dry white wine. Stir around to loosen the onion. After it boils, add in 2 cups of chicken stock and boil/sitr until it reduces by half. Pour sauce through strainer and serve. This simple sauce is really delicious on the roast chicken.
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Poultry
By: Stephen P. Cutts (Apr 26, 2009)
Wonderful chicken and turkey!
Great customer service!
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Reminds me of home
By: Caroline Pape (Mar 31, 2009)
(I usually don't write reviews.)
I grew up in Europe and my family had a little farm (also with happy chickens running around). When I moved to CA, I was astounded by the Huge supermarket Chickens who tasted like Nothing. Finally, I found a great source. Yes, the chickens are smaller BECAUSE they did not have a hormone cocktail for breakfast. I truly enjoy every bite of my chickens. Everybody who has never tried a grass fed chicken: I encourage you to try it. Once you got the taste of a real chicken, you will no longer enjoy the watered down supermarket chickens. Thank you for being a great provider!
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tips for freezing and a recipe
By: Jessica Davis-Stein (Mar 26, 2009)
These are wonderfully fresh chickens weighing about 21/2 to 3 lbs. If you order more than you can immediately use the best way to preserve for later cooking is to rinse each well, inside and out in cold water, pat dry and season with salt - about 1/2 to 3/4 teaspoon for each bird, inside the cavity as well as out. You can also rub with slices of lemon before salting if you like. Then freeze them separately in home freezer, not in a deep free. Thaw overnight in refrigerator before cooking. Don't rinse again and additional salt is usually not needed for cooking. To roast: Rub bird with olive oil and season with pepper and crushed garlic to taste. Fill cavity of bird with fresh herbs if available, I use a generous handful of rosemary stalks that I pull out and discard after cooking. Lightly oil roasting pan and scatter sliced potatoes, carrots, turnips, or any root vegetable along with several unpeeled garlic cloves. Place chicken on rack and set rack in place over vegetables. Lightly cover with paper or foil and allow to rest on counter for on hour before cooking (this brings bird to room temperature for more even cooking). Roast uncovered in preheated oven (350 degrees or 300 if convection roasting) for approximately 1 hour twenty minutes, until leg joint moves freely and juices run clear if skin of thigh is pierced with a fork.
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Comments on this Review:
Gloria Putnam says: (Apr 29, 2009)
Great tips, thanks! What you describe is very close to how I treat my chickens from Rainbow Ranch. Why do you prefer the home freezer to the deep freeze for storing the chickens? Today I store them in the deep freeze, but I do bring them to room temp before roasting, as you suggest.
The only other thing I do differently is that I put 1 cup of water in the pan. I don't know if this makes a big difference, but its the recommendation from Cooks Illustrated, and those test kitchen cooks are pretty smart, so I take their word for it.
When Meyer Lemons are in season I sometimes stuff the cavity with lemon slices instead of (or in addition to) herbs, and that's delicious too.
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The Best Thanksgiving Turkey Ever!
By: Tara O. Lutz (Mar 16, 2009)
We served your Turkey to over fifteen people for Thanksgiving, and throughout the dinner everyone commented on how it was the most delicious turkey they ever had. Thanks for making our holiday so special! Tara
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The best turkeys and wonderful friendly service
By: Emily N Mould (Mar 14, 2009)
I have ordered my heritage turkey for Thanksgiving from the family at Rainbow Ranch for the past two years. In most other respects, I don't eat much meat, but since this farm's poultry meets my standards for meats I will eat, I splurge on our heritage turkey - and it is worth every penny and more! The turkey is most delicious and every single interaction I've had with Xenia and family has been friendly, upbeat, and warm. I have recommended them to everyone I know that looks to feed their families with healthy, sustainable poultry. Much love and peace to you this year!
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Great Poultry - AAA++
By: Jilly (Mar 13, 2009)
Thank you for your wonderful poultry and customer service. My family and I really enjoying the CSA and co-op poultry. We can't wait to adopt our thanksgiving turkey. I wanted to share a recipe with you all. Place a rainbow farm whole frozen chicken into a counter top convection oven, add 2 cups water + 1 can of cream of mushroom soup, place bird breasts down + turn it on to 250 c for 1 hour. Then flip the bird over on breasts, cooked it again on 250 c for 1 hour. When done turn temp. on 250 c flip the bird over again so it is breast up, drain the soup from glass oven + brown the chicken for 15 minutes while I made the gravy from the soup. Hint: the dog loves the chicken feet!
MMMNNN excellent.
My convection oven only goes to 250 c.
Thnxx
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Fantastic bird & service!
By: Holly Christiansen (Jan 6, 2009)
Not only was this the best turkey I have EVER tasted, but the service was superb. I have eaten at world class restaurants from London to LA, managed restaurants, and been lucky to have known some great chef's who have had me to dinner so when I say this was the best bird ever I believe I can speak with authority. Thank you Rainbow Ranch Farms for making this a memorable Thanksgiving!
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Average Review:
19 reviews
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