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Fresh and Frozen Chicken
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- Chickens average 4 to 5 pounds
- Organic, free range
- Reserve to purchase fresh
- Perfect for cooking
- Savory and tender
Approved and licensed under the Illinois Department of Agriculture, Charles Hartke, Director, Bureau of Meat and Poultry Inspection via Pam McFarland, Compliance Supervisor. Compliance Officer Mark Kohorst, Bureau of Meat & Poultry Inspection. IL406-1588 (Rev.12-99) www.agr.state.il.us.
Recipes:
Teriyaki Chicken
INGREDIENTS
1 (3 pound) whole chicken, cut in half
3/4 cup granulated sugar
3/4 cup soy sauce
1 tablespoon grated fresh ginger
2 cloves garlic, minced
DIRECTIONS
Rinse chicken halves, and pat dry with paper towels. Place chicken cut side down in a 9x13 inch baking dish.
In a medium mixing bowl, combine sugar, soy sauce, grated ginger and garlic. Mix well, and pour mixture over chicken. Cover and refrigerate for at least 3 hours.
Preheat oven to 350 degrees F (175 degrees C).
Bake chicken uncovered in the preheated oven for 1 hour, basting frequently. Test for doneness, making sure there is no pink left in the meat. Let cool slightly, then cut into smaller pieces to serve.
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