Recipes - Whole
Chicken & Parts
Ground Chicken Napoli
Ingredients:
2 lbs. Red Bird Chicken Tenders
1 slice stale bread
2 eggs
1 lb. Red Bird Ground Chicken
3 T. parsley, chopped
4 T. grated Parmesan cheese
¼ tsp. oregano
1 tsp. salt
½ tsp. freshly ground pepper
6 T. olive
1 clove garlic, finely minced
3 T. flour
Directions:
Soak the bread in water, squeeze dry; break into very small pieces. Beat the eggs lightly. In a large bowl, thoroughly mix the ground chicken, bread, parsley, cheese, oregano, salt, pepper and eggs. If the mixture is too dry, mix in 1/4 cup of red wine, preferably Chianti, Heat the olive oil in a skillet and add the garlic. While the oil is heating, shape the meat mixture into balls about 1 or 2 inches in diameter. Roll balls in the flour. With the oil hot, but not smoking; sauté the meatballs turning occasionally, until thoroughly cooked, about 10 minutes.
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Exotic Apricot Chicken
Ingredients:
1 Red Bird whole chicken (3 lb.)*
1 teaspoon thyme
garlic powder, to taste
black pepper, to taste
1 can (16 oz.) apricot halves
2 cups water
1 cup rice
1 teaspoon unsalted butter
1/2 teaspoon salt
1 short cinnamon stick
1/2 cup pine nuts
1 tablespoon minced parsley
1/2 cup sliced almonds, toasted
Apricot Sauce (recipe follows)
Directions:
Preheat oven to 350°F
Remove excess fat from chicken. Rinse, dry and truss chicken. Sprinkle with thyme, garlic powder, and pepper. Place chicken in roasting pan; bake at 350°F 1 1/2 hours, basting with pan juices. After 1 ½ hours place thermometer in thickest part of thigh temperature must read 175 degrees. Drain apricots; reserve syrup. Chop 1/2 cup apricot halves, set aside.
Bring water to boil. Add rice, butter, salt and cinnamon stick. Cover and let simmer 20 to 25 minutes or until rice is tender. Stir in chopped apricots, pine nuts and parsley.
To serve, arrange rice in a ring on platter. Put chicken in the center. Arrange remaining apricot halves in ring at base of chicken. Sprinkle chicken with almonds. Serve sauce on the side.
Apricot Sauce:
Skim fat off pan drippings. Combine 3/4 cup reserved apricot syrup, 2 tablespoons pan drippings, 1 1/2 tablespoon brown sugar, 2 teaspoons each of cornstarch and cider vinegar. Cook, stirring over medium-high heat until mixture boils and thickens.
Servings: 6
**Special thanks to foodreference.com for this delicious recipe.
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Ultimate Beer Can Chicken
Specially marked 12-Packs of Dale's Pale Ale and Old Chub in Colorado include a $2 coupon towards a delicious, never-frozen chicken from Colorado's Red Bird Farms. And instructions for making the ultimate beer-can chicken.
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Buttermilk
Pecan Chicken
2 Cut-up Red Bird Farms chickens
1/2 cup margarine
1 cup buttermilk
1 egg slightly beaten
1 cup flour
1 cup ground pecans
1 tablespoon paprika
1 tablespoon salt
1/4 teaspoon pepper
1/4 cup sesame seeds
1/4 cup pecan halves
Melt margarine in 13x9x2 baking pan. Mix buttermilk with egg
in one shallow dish. Mix together flour, ground pecans, paprika,
salt, pepper and sesame seeds in another. Dip chicken in buttermilk
mixture, then in flour mixture. Arrange chicken skin side down,
in pan; turn chicken to coat with margarine and then turn chicken
so that skin side is up. Place pecan halves on each piece of
chicken and bake in 350 degree oven for about 1 1/4 hours, or
until golden brown. Garnish with parsley and cherry tomatoes.
Makes 8 servings. Recipe from the National Chicken Council.
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Roasted
Herb Chicken
1 Whole Red Bird Farms Chicken
2 tablespoon extra virgin olive oil
1 tablespoon dried herbs (equal parts thyme, rosemary or oregano)
Kosher salt
Freshly ground black pepper
1 large onion (optional)
Preheat oven to 425 degrees F. Remove inside packet of giblets,
if included. Rinse chicken under cold water and pat dry. Rub
with olive oil and generously sprinkle with herbs, salt and pepper
on all sides and inside. Place on a roasting rack in a roasting
pan, breast side up. Stuff with a whole onion for added flavor.
Tie legs together with kitchen string, this helps the chicken
keep its shape and cook more evenly. Place in preheated oven
and roast for 25-30 minutes. Remove chicken and baste with juices
in the pan. Return to oven, reduce temperature to 375 degrees
F. and roast for another 30 - 40 minutes., basting once or twice,
until juices run clear when a knife is pierced into thigh or
meat thermometer reaches 170 degrees F. Let rest for 5 minutes
before carving.
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Toasted
Almond Chicken
1 Red Bird Farms whole chicken (Quartered)
6 Tablespoons Butter (Olive oil may be substituted)
1/2 cup honey
2 Tablespoons lime or lemon juice
salt and pepper
1/2 cup toasted almond slivers (To toast; saute almonds in 1
tablespoon butter for a few minutes until golden. Drain on absorbent
paper)
Melt butter and mix in honey and lime
or lemon juice. Pat chicken dry with paper towels and season
with salt and pepper. Place in shallow dish and pour honey
mixture over chicken. (For a deeper flavor profile, marinate
for several hours in refrigerator.) Line roasting pan with
aluminum foil and put chicken in pan skin side up. Reserve
honey mixture. Roast chicken in preheated 425 degree F. oven
for 15 minutes. Turn, baste chicken with honey mixture, and
cook 10 minutes more. Turn chicken again. baste, and lower
heat to 375 degrees. Cook for 15 minutes more. Place meat
thermometer into thickest part of the thigh, with out touching
bone...temperature should reach 175 degrees. Remove chicken
and sprinkle pieces with toasted almonds and serve.
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Grilled
Chicken with Peach Wine and Honey:
1 cut up Red Bird Whole chicken
1 cup Worcestershire sauce
1 cup Carlson Vineyards Colorado Peach Wine
1/2 cup honey
If desired, add either ginger or garlic to taste
Dash of salt and pepper
Blend Worcestershire sauce, peach
wine, honey and ginger and garlic.
Place cut up chicken in zip lock plastic bag. Pour marinate over
chicken, reserve 1/4 cup for basting.
Marinate chicken for several hours
or overnight. Salt and Pepper chicken lightly before placing
chicken on outside barbecue grill or under oven broiler.
Grill over a medium heat, or hot indirect. Baste chicken
with reserved marinated before turning. Grill chicken to
an internal temperature of 175 degrees. Smaller pieces will
grill faster, remove and keep chicken warm while thicker
pieces are cooking.
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Grilled
Chicken with Honey and Curry Baste
1 cut-up Red Bird chicken
1/2 cup honey
1/2 cup Dijon mustard
2 teaspoon salt
2 teaspoon curry powder
Baste: In blender combine honey, mustard, salt,
and curry powder. Blend until well mixed.
Prepare a moderate charcoal fire in a grill with
a cover.
Place chicken skin side up over fire. Place smaller pieces on
the edge of main heat, with larger pieces in the center of the
grill. Close lid on grill, with maximum air vents open. Turn
chicken after 15 minutes of grilling. Baste frequently after
turning. Continue turning chicken every 15 minutes. Total cooking
time about 30 - 45 minutes.
Wine recommendation from Paul M. David www.winepairings.biz " The
Honey Curry chicken screams for a good Riesling from Germany,
a Spattlasse or Auslesse from the Mosel region should really
compliment this-the 2001 vintage from that part of the world
has been exceptional."
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Grilled
Chicken with Raspberry Marinade
1 Cut-up Red Bird chicken
1 cup pureed fresh or frozen unsweetened raspberries
1 cup raspberry vinegar
Grated zest from 1 lemon
1 Tbs minced garlic
2 Tbs minced fresh mint
freshly ground black pepper 1/3 cup olive oil
Marinade: In a small bowl combine
pureed raspberries, vinegar, lemon zest, garlic, mint and
black pepper to taste. Whisk in olive oil until well blended.
Place chicken in zip lock bag and pour 3/4 amount of marinade
into bag. Reserve left over marinade. Seal bag and marinate
chicken 2-4 hours or overnight in refrigerator.
Prepare a moderate charcoal fire in
a grill with a cover. Remove the chicken from marinade and
place, skin side up over fire. (Discard left over marinade
from zip lock bag.) Place smaller pieces on the edge of main
heat, with larger pieces in the center of the heat. Close
lid on grill, with maximum air vents open. Turn chicken after
15 minutes. Baste frequently with reserved marinade. Continue
turning chicken every 15 minutes. About 30 - 45 minutes total
cooking time.
Wine recommendation from Paul M. David www.winepairings.biz
"For the Raspberry Marinated
chicken I would recommend a New World Chardonnay, a young
and fruity kind such as the Lindeman bin 65 from Australia
or Trumpeter from Chile. These are made in large quantities
and ready available in most markets. For those more adventurous
who like red wine I would try a young Barbera De Alba from
the Piedmont region of NW Italy. Since they are imported
in small quantity I would recommend to your readers to consult
with their local wine store as to what is available."
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Beer-Butt
Chicken
Makes 8 servings
2 Whole Red Bird Chickens
1 tablespoon sweet paprika
2 teaspoons chili powder
1 teaspoon oregano
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 tablespoon garlic powder
1/2 teaspoon packed brown sugar
2 12-ounce cans beer
1 small onion, diced
2 cloves garlic, diced
Trim chickens of any excess fat. Rinse
inside and out; pat dry.
In a small bowl, combine paprika,
chili powder, oregano, salt, black and cayenne peppers, garlic
powder, and brown sugar; mix well. Rub about a teaspoon of
mixture on the inside of each chicken. Rub remaining mixture
over the surface of the chickens.
Open beers and pour off about half
of the beer. Stuff the onion and garlic into the cans. Ease
the chickens over the beer cans, feet down, until chickens
are resting on the cans and their legs. The beer cans must
remain upright. Scatter a handful of soaked hickory chips
over hot charocal that has ashed over. Place chicken and
beer cans on the grill over the fire. Close liid, leaving
vents open. Grill for about 2 hours, or until legs and wings
wiggle easily, adding six to eight briquettes to fire every
30 minutes. (Internal temperature at the thickest part of
the thigh should reach 180 degrees F.)
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Easy
BBQ Chicken
1 cut up Red Bird Chicken
Salt and Pepper to taste
2 Tbs vegetable oil
Rub chicken pieces with salt, pepper and oil.
Baste:
Combine the following ingredients in small bowl and mix well.
3/4 cup cider vinegar
1 tsp finely minced garlic
1/2 tsp. sugar
1 Tbs chili powder
1 tsp dry mustard
1 tsp paprika
12 tsp ground cumin
Grilling instructions: Place chicken skin side
down over medium heat barbecue grill. Grill 15 minutes. Turn
chicken and baste. Turn and baste every 10 minutes until
chicken temperature in the thickest part of meat reaches
175 degrees. Grilling time 35 - 55 minutes.
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Italian
Barbecued Chicken
Ingredients:
One cut-up Red Bird Chicken
2 packages (dry) Good Seasoning Italian Dressing
1 bottle of your favorite beer
1 cooking thermometer
Empty entire beer into a sealable
plastic bag. Add seasoning packages. Stir gently. Place chicken
in bag so that chicken is completely submerged (may require
some additional beer). Place bag with chicken in a glass
bowl and refrigerate for 24 hours. Next day. Bring barbecue
grill to medium heat and place chicken skin side down on
grill with tongs. Don't use a fork. (Fork punctured chicken
drains tasty juices). Cook chicken 15 minutes and turn. Cook
additional 20 minutes. Check temperature at thickest part
of meat without touching bone. Temperature should reach 175
degrees. (Smaller pieces will grill faster, remove smaller
pieces) Continue grilling larger pieces until done.
Chicken Tip: Marinating
is a cinch if you use a sealable plastic bag. The meat stays
in the marinate and it's easy to turn and rearrange. Clean
up is easy. Just toss the bag.
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Barbecued
Orange Chicken
Ingredients:
2 1/2 pound chicken parts
1/4 cup vegetable oil
1/4 cup frozen orange juice concentrate
1/2 cup white wine vinegar
1/4 cup tomato paste
1 orange, zest grated, slices reserved
In medium bowl, mix together vegetable
oil, orange juice concentrate, white wine vinegar, tomato
paste and orange zest. Stir to blend well. Place chicken
on prepared grill, skin side down and away from center heat.
Cook chicken 15 minutes and turn; cook an additional 10 minutes.
Brush chicken with orange juice mixture. Cook 10 minutes
more, turning and brushing with sauce. Serve with Tomato-Orange
Salad on the side. Makes 4 servings.
Tomato-Orange Salad:
Cut 1 large, ripe tomato into wedges and place in medium bowl.
Using sharp paring knife, remove white pith from reserved
orange sections. Place orange sections in bowl with tomato;
sprinkle with 1 tablespoon vegetable oil, 1 tablespoon
white wine vinegar and 2 chopped scallions. Toss and
season with 1/8 teaspoon salt and 1/8 teaspoon pepper.
Toss again and serve with chicken.
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How
to cut up a Whole Chicken into 8 pieces
 |
Photo 1 Start
with a fresh Red Bird chicken. Remove the giblets
from the bird’s cavity. |
 |
Photos 2,3 &4
Place chicken on its side. Hold wing in hand;
cut with your knife through the skin toward the
front of the chicken. You will see and feel the
bone joint. Make your cut between the ball and
socket. If you hit a bone, adjust your knife
up or down in order to make a complete clean
cut through the joint.
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 |
Photo 5 Turn
the chicken so that the tip of the drum is pointing
directly to your body. With one hand firmly placed
on the body, with the second take the whole leg and
firmly twist the leg away from the body until the
leg "pops". Place knife against the body
of the chicken and begin cutting towards the thigh
and body joint. You will see the bone joint. Make
your cut between the ball and socket. You are now
holding a whole leg. |
 |
Photos 6,7 & 8
Turn the whole leg over, skin side down. Make
a cut with your knife between the thigh and drum
joint. Repeat photos 5-8 on the other side of
the chicken. You now have 2 wings, 2 thighs,
and 2 drumstick.
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 |
Photos 9,
10 & 11 Take hold of both breasts and with
your knife separate the back from the breasts.
(Save the back and boil it for an excellent soup
broth)
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Photos 12,13 & 14
Splitting the breast: With the tip of your knife,
cut through the cartilage of the breastbone.
This is located at the head of the bird. Next,
using your forefinger press the center of breastbone
from the skin side. This will "pop" the
bone outwards. Grab the bone and pull outward.
Notice the bone may break in two. Remove the
bone and cartilage.
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Photos 15,
16 & 17 Now you can cut through the boneless
breast with ease.
Congratulations! You now have an 8-piece
cut up chicken.
8 Piece chicken:
2-legs
2-thighs
2-wings
2-breasts
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Phone: (303)934-2200 ~ Toll Free: 1-800-333-BIRD (2473)
FAX: (303)922-5906
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