One of the reasons I love getting a whole pasture raised chicken from the farm is because I get 3 meals out of one piece of meat! First, I roast the whole bird. Check out the Foodnetwork’s Perfect Roasted Chicken Recipe here: http://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe/index.html. Second I pick the carcass clean and save those chicken scraps for sandwiches, quesadillas, salads, etc. Third I place the carcass in a large stock pot, cover it with water and cook it on low for 8-24+ hours. Voila, you have chicken stock! Use the stock in your cooking or add salt, pepper, carrots, onions, and celery while its simmering for a hearty broth!
Want to do something a little different with your Flank Steak? Try stuffing it! Here is what you need:
1 Grassfed Beef Flank Steak (1.3-1.8 lbs)
1 oz. Dry beef rub (I used the Butcher’s Rub from Asheville Spice and Tea Exchange, but a little salt and pepper will also do the trick)
1 cup bread crumbs (I used half leftover cornbread crumbs and half old bread ripped up into cubes as if you were making stuffing)
1 T spices (fresh oregano for ex.)
4 cloves Garlic minced
1/4 cup onion finely chopped (carmelize for extra flavor)
Tenderize the Flank Steak either with a meat tenderizer or simply by working the meat with your fingers while its still in the bag. Massage the dry rub onto both sides of the Flank Steak. Mix your stuffing ingredients and lay them out like a log along the center of the Flank Steak (the stuffing “log” should be parallel with the grain of the meat so you cut against the grain when serving). Roll up your Flank Steak, tuck in the ends and tie it up with Butcher’s twine.
Grill on medium High Heat for 10-15 minutes, or Bake at 400 for 10 minutes for medium rare. Let the meat rest for 5 minutes before serving (remember the meat keeps cooking as it rests!)
100% Grassfed beef, beer, onions, and garlic, now that’s a winning combination. This Beef beer stew recipe was made this winter by Brian at Greenlife/Wholefoods in Asheville and flew off our sampling table in less than an hour! Kids and adults loved this take on Cooks Illustrated Belgian Beef Stew recipe. You can get your meat from the farm store or farmer’s market and find the recipe from Tracey’s Culinary Adventures blog here: http://traceysculinaryadventures.blogspot.com/2011/01/carbonnade-belgian-beef-beer-onion-stew.html.