Deep-Fried Chicken

Natalie Overfelt/ November 4, 2022/ Recipes/ 0 comments

Ingredients Brine: 2-3 lb. chicken, cut up 2 cups buttermilk 1 egg 1 tbsp. salt Breading: 3 cups flour 1 tbsp. black pepper 1 tbsp. garlic powder 1 tbsp. ground ginger 1 tbsp. Italian seasoning 1 tbsp. baking powder 1/2 tsp. salt Other: oil for frying, about 2 qts. (peanut recommended) Method Notes: Any container or bag should work for

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Roasted Chicken and Sliced Potatoes

Natalie Overfelt/ November 4, 2022/ Recipes/ 0 comments

This recipe is extremely adaptable to your flavor preferences. I adapted it myself from Bon Appetit. Phase 1:-Get a chicken (preferably a pasture-raised one from Overfelt Farms – Get it here!).-Thaw said chicken in refrigerator (if frozen).-Open and drain thawed chicken.-Pat dry if you wish.-Place chicken on a tray.-Salt chicken liberally (enough to coat the skin all over, but not

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Why pastured poultry?

Natalie Overfelt/ November 4, 2022/ Farm/ 0 comments

We are members of the American Pastured Poultry Producers Association. Through the APPPA we have learned so much about caring for our flocks – though we have plenty more learning to do! The article linked below was written by Executive Director Mike Badger and shares information on pastured chicken and meat nutrition. Please take a read and find out just

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