Free Range,Organic Chicken Made Tender and Juicy

Recipe for Making Savory, Moist, Flavorful Fresh Poultry

© Laurie Rowland

Nov 13, 2009

The benefits of eating all natural meats and poultry are great for the body and the conscience, but if a certain amount of care is not taken in the preparation, it can leave one less than impressed if the meat is dry and or chewy. Please note this recipe will require soaking the poultry in a brine overnight, but it will be well worth the effort. Sage butter, added at the time of cooking will keep the bird moist and add a savory taste to the meat. You may decide to make it your fail safe method for the future. This method is the same whether you are using a whole cut up chicken, dark or white meat only or a whole bird.

Tenderizing Free Range Chicken

Brine chicken to tenderize and add flavor. You will need the following.

Ingredients

• 3 Tbs Pickling salt
• 3 Tbs White vineager
• 6 Cups hot water
• 1 Whole or Cut up free-range or fresh chicken

Directions

1. Discard the neck, giblets and back.
2. Dissolve salt and vinegar in water.
3. Let cool before adding chicken.
4. Place chicken in large plastic bowl and cover with water.
5. Add up to 1/2 cup water if needed to cover meat.
6. Cover with lid or plastic wrap and put in refridgerator overnight.

Sage Butter Baste

This baste is smeared under the skin prior to cooking and will act as a baste as the bird bakes. You will need the following.

Ingredients

• 3 Tbs Butter (at room temp)
• 1/8 Teaspoon ground black pepper
• 2 Teaspoons finely chopped fresh sage leaves
• 2 Tbs cooking oil
• Table salt to taste
• 1 Teaspoon paprika

Directions

1. Mix butter, sage and pepper in small bowl
2. Using your fingers or a small knife, carefully lift the edge of the skin to make a pocket.
3. With your fingers smear a generous amount of butter under skin of each piece evenly.
4. Brush bird with cooking oil.
5. Sprinkle with salt and paprika
6. Bake in 350 degree oven for 1 hour or until brown and juices run clear.

This method would also work for turkey. Simply double the ingredients of the brine and sage butter and cook bird according to directions. You can use table salt in place of the pickling salt if need be.

Variations

Use fresh squeezed lemon or orange juice in place of the vinegar as it will have the same tenderizing components. Spice up the brine with a few whole pepper corns or cloves of cut up garlic. Try fresh chopped basil and oregano in the butter in place of the sage for an Italian flavor.

Serving Suggestions

Serve with stuffing or wild rice for and elegant meal, or with potato salad and fruit for a casual supper.

Brine Chicken to Tenderize

Spread Sage Butter Under Skin

Bake for 1 hour

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