Split Pea Soup with Smoke Birch Rise Farm Ham
3 tablespoons butter
1 onion diced
2 ribs celery diced
2 carrots diced
1 Birch Rise Farm smoked ham steak cubed
1 lb. dry split peas
6 cups Birch Rise Farm chicken broth
2 bay leaves
Salt and black pepper
Set Instant Pot to saute and melt butter. Stir in carrots, onions and celery cook for two minutes. Add split peas, cubed ham and 6 cups chicken broth. Salt & Pepper to taste and add the bay leaves. Stir and set the Instant Pot to Soup for 15 minutes.
Rosemary, Thyme and Garlic Lamb Sirloin Roast
Rub olive oil over both sides of the roast.
Slice garlic into thin pieces and then with a sharp knife, poke holes in the lamb, then slide one garlic slice in each hole and follow that with an end piece of fresh rosemary.
Salt and pepper over the roast, then sprinkle the rosemary and thyme.
Preheat oven to 400F
Leave lamb to come to room temperature while oven is heating.
Place lamb into the oven and cook for 20 minutes – check internal temperature with a thermometer.
One Pan Chicken Dinner with Birch Rise Farm Pasture Raised Chicken
4 pound Birch Rise Farm Chicken
2 Medium Onions, cut as wedges
2 T. Olive Oil 1/2 Stick Butter cubed
1 pound carrots peeled and cut in half
1 pound potatoes cut in half or quarters
1 Cup water or chicken stock
Salt & Pepper to taste
Preheat oven to 400 degrees F. Coat bottom of the pan with spray oil or olive oil. Rinse and Dry the chicken, and put it breast-side up on the large baking pan. Season the outside of the chicken with salt and pepper. Cut the potatoes, onions, and carrots around the same size ( cutting in half or quarters) and spread them around the chicken. Drizzle 1 T Oil, and salt around the vegetables and use your hands to coat them evenly. Put cubed butter throughout vegetables and put in pan around chicken.
Bake for 40 minutes. Remove the pan from oven and use a pastry brush to coat the chicken with its juices. The carrots/onions are likely done ( depending on size) so use a large spatula and transfer them to a bowl to keep warm. Stir the potatoes. Return the pan to the oven and continue to cook until the chicken is golden and cooked through ( 165 internal temp). The chicken should take 60 to 90 minutes to cook depending on size.
Remove pan from the oven. Return the vegetables to the pan and squeeze the half lemon over the chicken and vegetables. Let the chicken rest for 10 minutes and then carve. Spoon the chicken drippings on everything and serve.
4-5 pound Birch Rise Farm Chicken
4 Tablespoons Dry Rub depending on coverage
1 Stout Beer
Bring chicken to room temperature. Using a dry rub of your choice ( An original Birch Rise Farm Farmer Kate Spice Blend in this picture) rub the entire chicken back and front with the rub then let it sit for 30 minutes. Take the beer can and drain ( or drink) half then stick the can inside the bird and stand on the grill using the legs to help prop it up. Cook the bird over medium-high heat on your BBQ until the internal temperature registers 165 degrees F in the breast area and or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.
**Notes: We use Guinness for our chickens. The Stout really brings out the flavor. Also, they do make a “Beer Can chicken BBQ Stand” but we don’t use one. Amazon Link: Beer Can Chicken Stand
2 Cups chopped Celery with leaves
4 Small Onions, chopped
4 T. Olive Oil
1/4 Cup Butter
20 oz Chopped Spinach, Cooked
1 Pound BIRCH RISE FARM PORK SAUSAGE in bulk bag
2 loaves bread, toasted and cubed
2 Cups grated Swiss Cheese
2 Cups chicken/turkey stock
1/2 t. Salt
Pepper to taste
1 egg, beaten
Brown all pork bulk sausage. Sauté celery and onion in oil and butter until tender. Add spinach and pork. Simmer 5 minutes. Add bread cubes; mix thoroughly. Add cheese; mix. Add stock, salt, and pepper.
** If making as a side fold in egg with cheese and bake in a greased casserole at 350 degrees for 45 minutes.
**Just before stuffing into the bird, fold in egg …this is enough for a 10-12 size bird