Farm Musings

I don't think I would have come up with this recipe -- but it sure is a great way to showcase our slow growth dark meat chicken. Making a coconut poached drumstick really is simple to do and a perfect compliment to Pad Thai. This is a classic in the making.

Looking for a fresh, easy, and tasty way to use your boneless chicken breasts? We loved this. We separated the tenders from the breasts and made them all the same way so we ended up with normal-sized and kid-sized rolls in the end.

A classic favorite but it tastes SO much better with our TC Farm chicken. Something to warm you up on these cold January evenings!

Liver, a ‘traditional food’, is very nourishing yet does not have a presence in most modern households. If you have never given liver a chance, this is a great way to try it.

This is a delicious dish. Remember: If your spices are old and don’t have a robust smell to them, it is worth getting new ones before trying this dish. Don’t buy spices at big box grocery stores. How long do you think the turmeric sits on the shelf there before someone buys it? Shop for these spices at a local Co-op with a good bulk spice selection.

Here is an amazingly simple and tasty recipe for your pork chops or loin roasts. We took these chops off at around 135 degrees.

Betsy whipped this soup up tonight while we were making a different dinner. It is great to be able to make meals ahead of time that are quick and easy to pull out of the fridge or freezer!

Here is the recipe for our famous Lemon-Butter chicken. This is a great meal to make a few batches up ahead of time and pull out for a quick and easy home cooked meal. This is the same chicken you'll find in our almost* ready to eat Sous Chef packages.

The perfect dish for entertaining guests. Or to use up any type of chicken you have in your freezer. Despite the long instructions (which includes random tidbits), this dish is reasonably quick and serves a lot of people for very little cost. (We fed 25 people with a double batch!) Plus it tastes super good and is easy to make!

Confit is an increasingly popular but traditional French way of curing, cooking and preserving meat. I can’t believe I lived so long without making it before. It always sounded like it was too much work. Then our friend Carl was over helping process our ducks and shared his passion for confit. We made up our own confit duck and loved it. I decided to try some confit chicken for a family Christmas party and it turned out FANTASTIC. This takes a bit of planning ahead, but is a fairly simple way to make lots of fantastic food!

This was a favorite recipe in my house growing up. Now you can share it with your family too. Quick, easy and fantastic!

Who doesn't love tacos? Chicken tacos with our amazing chicken take so little time to prepare for such a great payoff! Slow cooking in the crockpot gives the amazing flavors a chance to shine!

Delicious and easy to make buffalo wings

This recipe uses some shredded meat that we previously cooked in a crockpot and froze into meal sized portions. Having shredded frozen meat around really helped us continue to eat well during the busy times of life.