Wild Idea Buffalo Recipe of the Week - LEMON CHICKEN

This week’s Wild Idea Buffalo Recipe of the Week is Chicken, Lemon Chicken! Wild Idea has paired with Emmer and Co. and their Heritage Chicken. Baked Chicken at its finest! You can find this recipe and purchase the Heritage Chicken along with any of the Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One!  https://wildideabuffalo.com/

LEMON CHICKEN

This dish is great hot or cold. And, it’s even better than I remember – using an Emmer & Co. Heritage Chicken!

Ingredients: (serves 4 to 6)

1 – 3 pound Emmer & Co. Heritage Chicken
1 – cup lemon juice
1 – tablespoon flour
1 – teaspoon paprika
1 – teaspoon black pepper
1 – teaspoon salt
1 – tablespoon olive or coconut oil
1 – tablespoon+ unsalted butter
½ – cup chicken stock
3 – tablespoons brown sugar
2 – lemons, sliced and wedged
Fresh thyme sprigs

Preparation:

1 – Rinse chicken and blot dry with a paper towel. Place chicken on cutting board breast side down and remove the backbone with sharp cutting shears, cutting along each side of the backbone. Open the chicken up and turn over. Cut the skin over the breastbone with a scissors. Turn the chicken back over. Using a knife, cut along each side of the breastbone to remove. Cut through the remaining cartilage with a heavy, sharp knife. (There are tutorials for this on-line too.)
2 – Place chicken halves in a glass, baking dish and add 1 cup of lemon juice. Cover and allow the

chicken to marinade in the juice for 8 to 24 hours.
3 – Remove chicken from lemon juice. Reserve ½ cup of the remaining lemon juice and blot the chicken dry. *Preheat oven to 300°.
4 – Mix flour paprika, salt and pepper together and sprinkle over skin-side of the chicken.
5 – In a heavy skillet over medium high heat, heat the oil and butter.
6 – Place seasoned chicken skin down in the pan to brown, nestling up against the sides of the pan to brown the edges. This step takes about 10 minutes.
7 – While chicken is browning, mix reserved lemon, chicken stock and brown sugar together.
8 – Lightly butter a baking dish and place browned chicken, skin side up in the pan.
9 – Pour lemon juice mixture over chicken and top chicken with lemon slices and thyme sprigs. Cover the baking pan with foil and seal.
10 – Bake in preheated oven for 1 hour and 45 minutes.
11 – Transfer the chicken to a platter and accompany with the pan juices.
* Serve with Lemon & Chive Pasta. Pasta recipe included with purchase.
https://wildideabuffalo.com/blogs/recipes/lemon-chicken

Wild Idea Buffalo Recipe of the Week - LEMON CHICKEN

This week's Wild Idea Buffalo Recipe of the Week is Chicken, Lemon Chicken! Wild Idea recently paired with Emmer and Co. and their Heritage Chicken and this is the second of 2 recipes that they have for the Heritage Chicken. You can find this recipe and purchase the Heritage Chicken at the Wild Idea Buffalo website. And as always you select from any of the delicious and healthy cuts of Buffalo that they have! Check it out today. Enjoy and Eat Healthy!   https://wildideabuffalo.com/



LEMON CHICKEN

This dish is great hot or cold. And, it’s even better than I remember - using an Emmer and Co. Heritage Chicken!

Ingredients: (serves 4 to 6)

1 - 3 pound Emmer and Co. Heritage Chicken

1 - cup lemon juice
1 - tablespoon flour
1 - teaspoon paprika
1 - teaspoon black pepper
1 - teaspoon salt
1 - tablespoon olive or coconut oil
1 - tablespoon+ unsalted butter
½ - cup chicken stock
3 - tablespoons brown sugar
2 - lemons, sliced and wedged
Fresh thyme sprigs

Preparation:

1 - Rinse chicken and blot dry with a paper towel. Place chicken on cutting board breast side down and remove the backbone with sharp cutting shears, cutting along each side of the backbone. Open the chicken up and turn over. Cut the skin over the breastbone with a scissors. Turn the chicken back over. Using a knife, cut along each side of the breastbone to remove. Cut through the remaining cartilage with a heavy, sharp knife. (There are tutorials for this on-line too.)
2 - Place chicken halves in a glass, baking dish and add 1 cup of lemon juice. Cover and allow the chicken to marinade in the juice for 8 to 24 hours.
3 - Remove chicken from lemon juice. Reserve ½ cup of the remaining lemon juice and blot the

chicken dry. *Preheat oven to 300°.
4 - Mix flour paprika, salt and pepper together and sprinkle over skin-side of the chicken.
5 -In a heavy skillet over medium high heat, heat the oil and butter.
6 - Place seasoned chicken skin down in the pan to brown, nestling up against the sides of the pan to brown the edges. This step takes about 10 minutes.
7 - While chicken is browning, mix reserved lemon, chicken stock and brown sugar together.
8 - Lightly butter a baking dish and place browned chicken, skin side up in the pan.
9 - Pour lemon juice mixture over chicken and top chicken with lemon slices and thyme sprigs. Cover the baking pan with foil and seal.
10 - Bake in preheated oven for 1 hour and 45 minutes.
11 - Transfer the chicken to a platter and accompany with the pan juices.

* Serve with Lemon and Chive Pasta. Pasta recipe included with purchase.

https://wildideabuffalo.com/blogs/recipes/lemon-chicken

Wild Idea Buffalo - INTRODUCING PASTURE RAISED HERITAGE CHICKEN

Wild Idea Buffalo just announced  that they will be carrying a great new product - PASTURE RAISED HERITAGE CHICKEN. Here's part of the article introducing the new product. You can click the link at the end of the post to read the entire article. Congrats to Wild Idea Buffalo and Emmer & Co.!    https://wildideabuffalo.com/



INTRODUCING PASTURE RAISED HERITAGE CHICKEN

A couple of years ago after one of Dan’s talks at a Patagonia store in California, a young gentleman walked up and introduced himself. His name was Jesse Solomon and much like us, he was trying to change the environment through our food system. He was just getting the final pieces in place for his sustainably raised chicken business, Emmer & Co. Jesse mentioned that he used our philosophy and business model in his approach. Intrigued, we exchanged business cards and said we would keep in touch

For a few years now, we’ve wanted to offer another protein for our customers to make their shopping for sustainable food sources a little easier. But if we were ever going to do that, the production of that product would have to embrace the same environmental and humane animal husbandry values as Wild Idea Buffalo Co.

Our daughter Jilian dabbled with raising chickens and although successful, her experiment was on a very small scale (100 chickens). Our drastic seasonal changes on the Great Plains and harsh weather conditions conspired to limit production. But, her test gave us an inside look at how chickens could and should be raised for food.

Months later, I reached out to Jesse and ordered a dozen chickens. We passed them out to friends so they could give them a try and did our own in-house testing. To quote Dan, “This is the best chicken I’ve ever had.” Still, we needed to know more. As consumers ourselves, it is easy to be swept up in the marketing hype and packages covered with certifications. We’ve seen firsthand that what’s stamped on a package doesn’t often line up what the consumer imagines or has been led to imagine. We needed to see for ourselves. We needed to meet with Jesse and meet the farmers.

One year later (all good things take time) our resident chicken expert, daughter Jilian and I headed to California to do just that. We met Jesse in a parking lot in Red Bluff and wound our way through the California countryside to the Big Bluff Ranch, a 2,776-acre, off-the-grid ranch owned by the Dawley family.......

Emmer & Co.’s mission, product and people met our expectations, allowing us to confidently and proudly offer their product to our customers. Here are a few “bullet points” on their product:

* 100% heritage birds, certified by the American Poultry Association

* 100% pasture raised
* No antibiotics, hormones or filler fluid
* Supplement feeds are non-gmo blend of wheat, peas & soy
* 112 days to maturity vs. 42 days on factory farms
* Humane, respectful processing & air chilled finish
* 60% less fat, 50% less cholesterol, 35% fewer calories with lower sodium, and more protein than factory-farmed chickens

* Check out the entire story on - INTRODUCING PASTURE RAISED HERITAGE CHICKEN
https://wildideabuffalo.com/blogs/blog/introducing-heritage-chicken