Maple mustard chicken

It has come to my attention that some of you may not know how to use a whole chicken. Once you have learned how to use a whole chicken, I can rest knowing that you have been liberated from having to use those frozen “chicken breasts” you find in the store. Seriously, after eating real pasture-raised, additive-free, pure-and-yummy chicken, eating those frozen beasts is like eating a hotdog that has sat in the fridge for a year. On second thought, I think it’s worse.

So here’s my attempt at your liberation: Maple Mustard Chicken. It is an easy recipe that you have to try this year. Truthfully, you don’t even have to like mustard to enjoy this dish. If you know kids, you know they are often hard to please, even so, my kids ate it up. In this picture, I made a double recipe.

MapleMustardChickenFirst, you will need at least one good knife. Next, a pan – 8×8 or 9×13 works depending on how much you will be making. An oven is helpful for this recipe. I have tried it on the grill and it is not as good. I have not tried it in the crock pot, though it would likely work if you do not overcook it. A meat thermometer is essential for tasty chicken. If you don’t have one, look for one at the thrift store. Here goes:

Maple Mustard Chicken

  • Servings: 3-6
  • Difficulty: easy
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1/4 cup Pure Maple Syrup
1/4 cup Dijon Mustard
1/4 cup Honey Mustard
1 Tablespoon Red Wine Vinegar
Cut up the whole chicken, or two if making for a family of five. Click for wikihow. I recommend saving the breast for a different recipe. This recipe works best with the thighs, legs, and wings. Place chicken in your baking dish (8×8 for 1.5 pounds, 9×13 for more).
Preheat oven to 450F.
Mix together pure maple syrup, mustard and red wine vinegar. Pour over the chicken. Place in preheated oven.
Once the internal temperature of the meat is above 155F in the thickest part, we call it good around here. If you are using store bought instead of our pastured chicken, a temperature above 165F is ideal. This takes about 40 minutes.
Serve and enjoy.

Once you make it, be sure and let me know what you think.

I first came across this recipe here and have adapted it according to our tastes.

Cooped up

Today I was utterly amazed at our weather. Being from Minnesota, we have learned to accept snow storms and heat waves at the most unexpected times. I don’t think I have seen anything so similar to a Laura Ingalls Wilder snowstorm in my lifetime.
Realization set in as I tried to get out the door to feed the chickens. You see, I couldn’t.

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Chicken and Biscuits

P1070527Baking, cooking, warming up the house, eating yummy food… Can you think of a better way than to spend a wintery spring day? Yes we woke up to spring and by the end of devotions there were two inches of snow on the ground. I’ve said it before and I’ll say it again, Minnesota has no seasons.

Here’s a family favorite recipe that can be prepared two ways – either as chicken pot pie with pie crust on top or chicken and biscuits with biscuits on top.

Chicken Pot Pie

  • Servings: 6
  • Difficulty: medium
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Prepare pie crust or biscuits. Set aside.

The filling:
1/3 cup butter
1/3 cup onion, chopped
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth
1 cup milk
2 cups cubed chicken, cooked
2 cups frozen mixed vegetables, thawed or combination of similar fresh veggies that you have on hand (be sure to cook them with the onion and butter if they are fresh)

Directions
Heat oven to 350°F.
In large saucepan, melt butter over medium heat. Add onion (and fresh veggies if using); cook 3 minutes, until tender. Stir in flour, salt and pepper. Gradually stir in broth and milk, until mixture is bubbly and thick.
Stir in chicken and mixed vegetables. Remove from heat.

I like to use a single crust on top. If you prefer a bottom and top crust, be sure to place the bottom in a 9 inch pie plate first. Pour filling in, then top with another crust.
Bake at 350 for 20-25 minutes.

If using biscuits, pour filling in a 9 x 9 pan or comparable deeper dish then drop spoonfuls of dough on so that the top is covered.
Bake at 350 for 20-25 minutes, basically until center biscuits are browned and are not doughy. *I have found that setting aside about four biscuits worth and cooking separately makes a better biscuit to filling ratio. You can always make them smaller if you have more than four people to feed.

Note: Eliminate extra dishes and make the filling in an oven-able pan.