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!
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.