Recipes
Organic chickens have more space to roam, access to outdoor pastures, and healthier organic grain feed (without any added animal fats and by-products). As a result organic chicken develop without abnormal amounts of fat. Roast an organic chicken, and it will yield only a few spoonfuls of rich, intensely flavoured juices. The meat is firm and has a full taste. It costs more – but it’s worth it.
Here are some recipes specifically created for organic chicken. If you have any family favourites using Yorkshire Valley Farms organic chicken please send them to us for posting.
Enjoy the difference!
Grilled Spatchcock Chicken with Piri Piri Sauce
by Chef Tawfik Shehata
Herbed Chicken with Confetti Couscous Salad
by Chef Christine Tizzard
Boursin Stuffed Sesame Crusted Chicken
by Chef Christine Tizzard
Chicken Swiss Chard Lentil Vinaigrette
by Chef Tawfik Shehata
Chicken Piccata
by Joanne Lusted
Cashew Butter Chicken
by Chef Smita Chandra
No-Bread Crispy Coated Chicken Fingers
by Chef Christine Tizzard
No Nonsense Perfect Butterball Roast Turkey
by Chef Christine Tizzard
Turkey Mole With Chili Pecans And Dates
by Chef Christine Tizzard
Classic Stuffed Roasted Turkey
by Chef Joe Levesque
Tandoori Butter Turkey
by Chef Joe Levesque
Charcoal Grilled Rosemary & Green Olive Turkey
by Chef Tawfik Shehata
Jerky Turkey
by Chef Tawfik Shehata
Roast Galantine of Chicken with Mashed Potatoes
and Various Roasted Onions
Recipe by Jamie Kennedy
Yield: 4 portions
Ingredients for Chicken
- 1, 4lb. organic chicken
- 2 cups crustless white bread
- ½ cup milk
- 1 tbsp. dried summer savoury
- 2 tbsp chopped fresh parsley
- salt and black pepper to taste
Method for Chicken
- Ask butcher to bone out chicken, leaving it in one whole piece.
- Cut bread in small cubes and place in a stainless steel bowl
- Moisten with milk and mix in the herbs and seasoning.
- Place the chicken, skin side down on a cutting board
- Cover the flesh side with the bread and herb mixture
- Roll and tie the chicken
- Season the outside and roast slowly in a 325 degree oven for approximately 1.5 hours
Ingredients for Mashed Potatoes
- 4 medium sized russet potatoes
- 1.5 cups milk
- 90 ml butter
- salt, nutmeg to taste
Method
- Cook potatoes in salted water for approximately ½ hour or until soft. Peel while still warm.
- Warm milk and butter on the stove. Season with salt and nutmeg.
- Mash potatoes while they are still warm
- Keep warm
Ingredients for Onions
- I medium sized red onion
- 1 medium sized white onion
- 8 peeled green onions
Method
- Peel both the white and red onions
- Peel 8 green onions
- Cut the white and red onions each into 8 wedges
When the chicken is app. half way through roasting, add the onion wedges and the green onions to the chicken roasting pan. Roast alongside the chicken until they are soft and golden brown.
Presentation
Warm 4 plates. Place a dollop of mashed potatoes in the centre of each plate. Surround the potatoes with two green onions. Fan each of the onions and place along the circumference of the mashed potatoes. Carve a slice of the roasted organic chicken galantine and place on each mound of mashed potatoes. Serve at once.
TastingToronto shows step by step how to roast a delicious Yorkshire Valley Farms organic chicken
Organic Herb Roasted Chicken
Organic Rosemary Roast Chicken
Roasted Organic Chicken with Moroccan Spices
Organic Authority Chicken Recipes
Oprah’s pan Roasted Organic Chicken with Black Truffle Risotto
Jamie Oliver on using the Whole Chicken
Jamie Oliver’s Roast Organic Chicken with Lemon and Rosemary Roast Potatos
Cooking Tips
Be very aware of hygiene when you’re preparing chicken. Make sure you wash your hands thoroughly after handling raw chicken, and either use a separate chopping board and knife for chicken or wash and dry equipment thoroughly before using them for other foods.
To check a whole chicken is cooked through, either use a meat thermometer or prick the space between the thigh and the chicken’s body. You should see steam coming out of the area and any juices should be hot and clear. If cooking chicken breast or thigh, check the meat is hot right through.
“Unfortunately, these days most chickens are produced under factory conditions, cooped up in overcrowded cages, de-beaked, and fed a diet that is heavily laced with antibiotics and frequently includes animal by-products. These conditions are unhealthy and stressful for the birds and produce chickens of compromised integrity and flavour.
“Organic free-range chickens are raised on organic grain, without antibiotics or hormones, in less confined and more humane conditions, resulting in healthier, tastier birds. Starting with such a bird is what makes a really delicious roast chicken.
“If your butcher or market doesn’t carry organic chicken, you can help create demand by asking them to do so.”
- Alice Waters, Chez Panisse Restaurant and author of “The Art of Simple Food”
