Broiled Butter Chili Lime Chicken
Thaw chicken (easy directions posted)
Preheat oven to 425 on BROIL
Dry Cristo Rey Farm Chicken

Put @ 1/4 stick butter on skin of chx and under breast skin

Sprinkle generously with:
  minced onion
  fresh ground pepper
  sea salt
  chili powder
  minced fresh garlic clove or powder

Broil on 425 @10 min (or until skin is nicely browned)
Flip to breast side
Broil on 425 @10 min

Switch oven to bake 325  @45-1hr
    (or until internal temp is 165)

Remove from oven
LET REST 10 MINUTES  (very important!!)
Squeeze fresh lime over chicken

 Serve and ENJOY!!!
 

It always amazes me how quick and easy it is to thaz a whole frozen chicken.  Once I learned how to do it, I had no problem with using whole birds.  I cook 2 at a time and we eat one and then debone the other for using the rest of week in other recipes.  The chicken is so good, that sometimes the family eats 2 and no one wants anything else!

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Chicken Quick Thaw

1. Remove bird from freezer and cut a hole on drumstick side of packaging (to let warm water into carcass)

2. Put whole packaged frozen bird(s) in large pot of hot water

3. Leave pot on counter for 20 minutes (for one bird, this may be enough time)

4. Dump cooled water and add more hot water

5. Allow pastured chicken to sit until inside is thawed.

6. Remove BPA-free packaging and dry bird to season.

7. Cook as desired!

Easy Chicken Broth
For goodness sake do not throw away the bones of your pastured chicken!!  They are so valuable and will make the very best stock or broth ever!

Put carcass in crock pot or large pot
Add water to cover bones
Throw in:
quartered onion
4 quartered carrots (unpeeled is best)
2 cloves garlic
bay leaf
4 quartered celery stalks
Tblsp dry parsley or 2 tblsp fresh chopped 
1 Tblsp vinegar
1 tblsp Sea salt
1 tsp. Fresh ground pepper
(Opt. 2 chicken feet and 1 chx head)

Simmer on low for 12-24 hours (the longer the better)
Strain out all ingredients

   Season additionally if desired with more salt/pepper
Cool and store in fridge or freezer.
Use in soup or serve to family as you would coffee or tea in mugs.

Very nutritious!!

-Cooking Instructions for Pastured Pork-

General rule of thumb: “Low and Slow”

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• "Pastured pork cooks faster than conventionally raised meat and eggs. Grass-fed and pastured products have more developed muscle structure (since our animals are not locked in confinement and are out running around, and at very least doing a lot of walking).

•  Cooking low and slow:  Sear the outsides of the meat for cuts like pork chops, steaks, leg quarters, etc. on very high heat for a couple minutes per side then reduce the temperature to very low if continuing to cook on the stovetop or grill or transfer to the oven.

• Use a meat thermometer: internal temperature of 145° F, so make sure to avoid cooking your pork to a leathery consistency.  Cook most ground cuts like sausages to 160° F

• We recommend cast iron or french steel pans on the stovetop.

• Let it rest:  Remove the meat from the cooking medium when it is 5° F below the ideal finished temperature as it will continue cooking when removed from the heat.  Let it sit for 8 – 10 minutes before serving. This will let the juices redistribute throughout the meat and you’ll get a much better end result.

• Cooking brats and sausages: brats and sausages are best when they’re poached for 5 or 6 minutes in simmering water then drained and browned either on the stovetop, in the oven or on the grill. Heating the sausages too quickly is likely to make the casing split.

• When cutting meat – cooked or raw – cut against the grain. This will prevent the muscle from shrinking and getting tough."

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Special thanks to Sugar Mountain Farm