Nightfall Farm
  • Home
  • About Us
    • Our People
    • Our Practices
    • Our Neighbors
    • Processing
    • Visit the Farm
    • Intern & Apprentice
    • Farm Stays
  • Find Our Food
    • Farmers Market Details
    • Place an Order / Prices
    • Meat CSA
    • Stock the Freezer
    • Thanksgiving Turkeys
  • Meat CSA
    • Meat & Egg CSA Shares
    • Details
    • Pickup Sites
    • Sign Up
  • Recipes
    • Chicken
    • Pork
    • Lamb
    • Turkey
    • Eggs
  • Contact Us

Nate's  simple  summer  chicken

Nate's favorite, low-stress option for a whole chicken.

Ingredients:
Whole Nightfall Chicken
Salt and Pepper
Butter
​
Directions:
1. Preheat oven to 450° F.
2. Remove neck from chicken cavity, put it in fridge (you can use it when you make stock tomorrow). Rinse off your chicken, then pat it dry with a paper towel.
3. Grease a glass baking dish or a cookie sheet with butter or canola oil. Place your chicken on your dish/sheet, and sprinkle liberally with salt and pepper. The pepper is for taste, and the salt makes for crispy, flavorful skin.
4. Cut a 1-2” slit in the flap of skin near the cavity, and tuck in the legs. This keeps the chicken moist. We also like to roast the chicken breast down to retain moisture.
5. Bake the chicken for about 50 minutes, or until it reaches 165° F.
6. Remove the chicken from the oven, and take it off of the hot pan. Place it on another cookie sheet or baking dish so it can cool (and not overcook).
7. Coat the outside of the chicken in the pan drippings and butter. Yum. Nate recommends using at least 2 tablespoons.  No need to melt your butter – rubbing it on the chicken will melt it. Be sure to put a half tablespoon or so in the cavity.
8. Serve your roasted chicken and enjoy.
9. Reserve the bones for making chicken stock.

​M’sakhan:  Roast Chicken with Sumac, Za’atar, and Lemon

Recipe from CSA Member Fernanda Zullo
 
Ingredients:
1 large Nightfall Farm chicken, divided into quarters: breast, wing, leg and thigh 
2 red onions, thinly sliced                   scant 1 c chicken stock or water 
2 cloves garlic, crushed                        1 1/2 t salt, plus extra 
4 T olive oil                                                  1 t freshly ground black pepper 
1 1/2 t ground allspice                          2 T za'atar (or thyme / oregano)
1 t ground cinnamon                             4 t unsalted butter 
1 T sumac                                                     6 T pine nuts 
1 lemon, thinly sliced                            4 T chopped flat-leaf parsley
 
Directions:
1. In a large bowl, mix chicken, onions, garlic, olive oil, spices, lemon, stock, salt, pepper. Marinate in fridge (a few hours to overnight).
​2. Preheat oven to 400° F. Transfer the chicken and its marinade to a baking sheet large enough for all of the chicken pieces to lie flat. Space well apart, skin side up. Sprinkle the za'atar over the chicken and onions. Roast for 30 to 40 minutes, until the chicken is colored and just cooked through.
3. Meanwhile, melt butter in a small frying pan. Add the pine nuts and a pinch of salt. Cook over medium heat, stirring constantly, until golden. Transfer to a plate with paper towels to absorb fat.
4. Transfer the hot chicken and onions to a serving plate and finish with the chopped parsley, pine nuts, and a drizzle of olive oil. You can sprinkle on more za'atar and sumac, if you like. Enjoy!

Jaime  Oliver's  Chicken  In  Milk

Recipe from CSA member Rebecca Siefert

Ingredients:
Milk - yep, milk
Whole Nightfall Farm chicken
Lemons
Garlic
Herbs

Directions:
This one takes a little effort, but the results are miraculous. Here's the full recipe. 

Chicken  Broth  (Bone  Broth)

Recipe from CSA member Heather Holland

We typically just take all of the bones left from a chicken, throw them in the crock pot, cover the bones with water, and cook on low for 8 hours. However, I've always wondered if there's a better way. Try this one out if you're curious, too!

Ingredients:
Bones from a Nightfall chicken
Onion, garlic, apple cider vinegar, and other yummy additions

Directions:
This has a good summary of how to cook the chicken, too! Read the three steps and enjoy!

chicken  salad,  with  A  twist

Here are two incredible options for chicken salad. One comes with details, one doesn't - have fun!

Option 1: Greek-style Chicken Salad
Recipe from CSA member Chris Stoner

Ingredients:
Whole Nightfall Chicken
Jar artichoke hearts
A few mild banana peppers
Small container of greek yogurt
Small block of feta cheese

Directions:
1. Slow cook the whole chicken in the crock pot.
2. Take off breast meat, dice it.
3. Drained a jar of artichoke hearts, dice them, add hearts to the breast meat. Add diced mild banana peppers for zing.
4. Mix in greek yogurt dressing and feta cheese to taste.
5. Enjoy!

Option 2: Southwest Chicken Salad
From CSA member Heather Holland

Ingredients:
Whole Nightfall Chicken (recipe calls for chicken breast, but we all know that a little dark meat thrown in there is the best!)
Lime
Green onions
Spices (cumin, chili, garlic)
A bit of mayo

Directions...full details here.
1. Mix ingredients.
2. Serve on a tomato, avacado halves, or bed of greens.
3. Enjoy!

Buffalo  chicken  casserole

Recipe from CSA member Heather Holland.

Heather says: 
This is one of our favorites.  We make a double batch and use a whole chicken!  So good.  I love to make this when spaghetti squash is in season.  Just made this tonight!

Ingredients:
Whole Nightfall Chicken                               Spaghetti squash
Butter/coconut oil                                             Garlic
Carrot                                                                       Celery
Onion                                                                        Bell pepper
Seasonings                                                             Mayo
Hot sauce                                                                Eggs
Scallions
​
Directions:
For the full recipe, see here.

Proudly powered by Weebly