Chicken Recipes & Nutritional Information

 

SHENANDOAH VALLEY OVEN FRIED CHICKEN
1 quartered Rendezvous Farm chicken
1 cup Ranch salad dressing
¾ cup all-purpose flour
1 tsp. salt
½ tsp. pepper, freshly ground
Vegetable oil

Place chicken pieces in shallow baking dish; pour salad dressing over chicken. Cover and refrigerate at least 8 hours. Remove chicken. Shake off excess dressing. Preheat oven to 350 degrees. On plate, mix flour, salt and pepper; roll chicken in seasoned flour. Heat ½ inch oil in large skillet until small cube of bread dropped into oil browns in 60 seconds or until oil is 375 degrees. Fry chicken until golden (5-7 minutes on each side); transfer to baking pan. Bake until chicken is tender and juices run clear, about 30 minutes. Feeds 4.

THYME ROASTED CHICKEN
1 whole Rendezvous Farm chicken
1 carrot, sliced
1 rib celery with leaves, sliced
1 tsp. thyme, crumbled
¼ – 1/3 lb. butter
Salt
Pepper, freshly ground

Preheat oven to 325 degrees. Rinse chicken and pat dry. Rub ½ tsp. salt in the body cavity , then insert carrot, and celery. Mix thyme with 3-4 Tbsp. butter, softened, and rub it all over the outside of the chicken; sprinkle with salt and pepper. Put chicken in oven breast up on a V-shaped rack in a roasting pan. Melt remaining butter in a saucepan. Baste every15 minutes the melted until until enough pan drippings are present for continued basting. Cook about 25 minutes per pound or until a meat thermometer reads 170 degrees in the breast meat. Remove chicken to a warm platter and cover loosely with foil to rest for 10 minutes before carving. Feeds 1 person/lb. chicken.

Nutritional Information

Amount per 1 cup, chopped or diced

 

Calories 306

Saturated Fat 4.9 g

Polyunsaturated Fat 3.8g

Monounsaturated Fat 7g

Cholesterol 109 mg

Sodium 94 mg

Potassium 232 mg

Total Carbohydrate 0g

Dietary Fiber 0g

Sugar 0g