COOKING TIPS       ~for grass-fed chicken and turkey~


 ~ the general rule of thumb is that when cooking grass-fed meat and poultry you want to keep the temperature of the oven low therefore cooking it at a slower pace. We cook our chicken at a temperature of 3000 but up to 3500 should be fine.

 ~  we start the chicken breast down and turn it over approximately 45-30 mins before we think it will be done thus ensuring a nice crispy skin.

 ~ throughout the cooking period we use the drippings for basting the outside of the chicken

 ~ the internal temperature of a cooked chicken should be at least 1800 but we have found that these chickens need a little bit longer. We take our chicken out of the oven when the legs and wings easily come away from the body (you want to make sure they don't spring back or resist you pulling them).   

 ~ the chicken should stand for at least 30 mins covered after it is taken out of the oven. We use aluminum foil and a towel for extra insulation.

 ~ if cooking a full chicken on a bbq we suggest using a rotisserie. If grilling quarters, maintain the suggested cooking temperature. The suggested cooking  temperature is between 3000 and 3500 to ensure a tender evenly cooked piece of grass-fed chicken.


organic mayonnaise

makes about 3/4 cup

2 large organic egg yolks

1 ½ teaspoons of organic lemon juice

1 teaspoon of organic white wine vinegar

½ teaspoon of Himalayan sea salt

¾ cup of organic sunflower oil (you can also use 

   canola or extra virgin olive oil)

Combine egg yolk, lemon juice, vinegar, and 1/2 teaspoon salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds.

Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes. I use a condiment squeeze bottle which drips nicely. Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill.

I have flavoured the mayonnaise with garlic, garlic chive, garlic scape, dill, basil, and sun-dried tomato with much success.

This can be kept chilled in the refrigerator for up to a week safely.

farm fresh hard boiled egg instructions

if you have ever attempted to boil and peel farm fresh eggs, you know it is no easy task. Here is how to boil and peel fresh eggs. Do not waver from the directions under any circumstances.

 1. Place eggs and water and 2 (two) tablespoons of salt in pan covered with lid.

 2. Bring water to boiling and reduce heat to simmer. Keep covered and simmer for 15 minutes.

 3. Drain hot water in sink and run cool water over eggs. Drain cool water and place ice over eggs. Fill pan with cool water and leave eggs in water and ice for exactly ten minutes.

 4. Lightly tap the egg on counter to crack shell all around and roll between your hands. Start the peel on the narrow end of the egg, being careful to catch that thin film. Once the peel begins you can slip the entire shell off the egg as if you are removing a little jacket.