Chicken Hot Pot Balls
1 pkg TRF organic ground chicken
1/4 cup chopped fresh cilantro
2 green onions, finely chopped
2 cloves garlic
2 tsp cornstarch
1 tbsp grated lemon zest (I used liquid lemon)
1 tsp minced ginger
3 tbsp soy sauce
Preheat oven to 400. Line baking sheet with foil (Or parchment).
In large bowl, combine chicken, cilantro, green onions, garlic, lemon, cornstarch, ginger and soy.
Form into balls, roll in sugar and place on sheet.
Bake about 15 mins, turning once. Put in a serving dish. You can dip in sweet (not hot, like I did, lol)
chili sauce...or you devour them without the sauce..just as tasty.
Bon appetite
Chicken Scaloppine
1/2 cup all purpose flour
1 egg, beaten
1 cups fresh bread crumbs
1 tbsp chopped parsley
1 tsp lemon peel
4 TRF organic chicken chicken breasts, boneless and skinless
1/4 cup vegetable oil
Place flour on a plate and egg in a small shallow bowl. Combine bread crumbs, parsley and lemon peel in another small shallow bowl.
Pound chicken breasts lightly to 1/4 inch thinckness. Season with salt and pepper.
Dredge each chicken breast in flour, then in the beaten egg and then the bread crumb mixture.
Heat oil in a large saute pan on medium heat. Add chicken breasts and panfry until golden brown on both sides. About 5 mins per side.
Drain on paper towels and transfer to a serving platter. Chop the lemon into 8 wedges and set them around a platter.
I served it with baby organic greens with a light viniagrette dressing and fresh baked bread.
It was fabulous! give it a try Karen Ried.
I tried this recipe from John Bishop (Dennis Green and Dawne Gourley) seasonal recipes made with local foods.
The book is called "Fresh".
Everybody in the family loved it!
Apple Cider Chicken
3 lb bone-in skin on chicken pieces
Salt and Pepper
2 tsp vegetable oil
1 onion chopped fine
2 garlic cloves minced
2 tsp minced fresh thyme
2 tsp all purpose flour
1 large Early gold apple,peeled,cored and cut into chunks
1 cup apple cider
1/4 cup apple brandy
1 tsp cider vinegar
Place over rack in the middle position and preheat oven to 450 degrees.
Pat chicken dry with paper towel and season with salt and pepper.
Heat oil in an over proof skillet over medium heat until just smoking. Cook chicken skin down until well browned about 10 min. Flip the chicken
and cook for 5 min. Set aside.
Pour off all but 1 tbsp oil from skillet. Cook onions until soft, stir in garlic, thyme and flour and cook stirring frequently until fragrant and flour
is absorbed, about a minute. Add apple, cider and 3 tbsp brandy and bring to a boil. (apple brandy give the sauce depth ).
Nestle the chicken pieces skin side up into the sauce and roast until dark meat registers 175 degrees or until its cooked. Transfer chicken
into a platter. Stir vinegar and remaining brandy into sauce. Serve with salt and pepper to taste.
Notes:
When roasting, be sure do not submerge the chicken pieces in the liquid. It should just reach halfway leaving the skin exposed to the drier heat.
Apples - golden delicious or the early gold (which we have in the store and a BC product) retained their integrity when cooked.
Bon appétit and let me know how it turned out! It's a great dish for a dinner party!
Farmer Naty and the Hazelmere Crew
Hazelmere Organic Farm
1859 184th St South Surrey, B.C. V3S 9V2
604 538 3018
hazelmereorganics@telus.net
Please share your favorite recipes with us ......Karen Reid.
  
  
Brad Reid
Thomas Reid Farms
Growing organic chicken for your family and ours.
www.trforganic.com
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