Dinner in under an hour! Use this 3 ingredient recipe to cook the perfect heritage roasted chicken quickly and easily at home using our 3.5 - 4 lb Poulet Rouge® Heritage Chicken. Joyce Farms Poulet Rouge® Heritage Chicken shines as an ingredient in any chicken recipe, but this simple preparation is all that's needed to bring out the incredible flavor of this bird, which many top chefs consider to be the best tasting in the world. No complicated seasonings, sauces, or recipes are required for a delicious, juicy, and memorable home-cooked meal.
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Check out the video demonstration of the recipe below!
We're throwing a wing party this #WingWednesday and featuring FOUR incredible recipes that you can easily put together for family and friends with our delicious, all-natural Naked Chicken Frenched Midjoint Wings.
Check out the video demo at the bottom of the page for inspiration.
Which do you think will be your favorite?
Parmesan Ranch, Garlic Herb, Texas Italian Honey, or Soy Ginger? Check them out below and let us know!
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| 2 lbs Joyce Farms Chicken Wings |
| 1/2 cup honey |
| 1/3 cup Texas Pete Hot Sauce |
| 8 tbsp unsalted butter, chopped into pieces and kept cold |
| 1/4 cup olive oil |
| Salt and pepper |
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1. Pre-heat oven to 425°F. |
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2. In a large bowl, toss wings with olive oil, salt, and pepper. Spread the wings onto a baking sheet and roast in pre-heated oven for 20 minutes (until internal temperature reaches 165°F). While wings roast, prepare sauce. |
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3. Heat a pan over low heat, and combine honey and hot sauce. Bring to a simmer. |
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4. Slowly whisk in cold, cubed butter until combined. |
| 5. In a large bowl, toss cooked wings with sauce and serve. |
| Joyce Farms Chicken Leg Quarters (2 pieces) | 2 tbsp olive oil |
| 1/2 stick butter | 1 medium red onion, thinly sliced |
| 2 tbsp garlic, crushed (about 4 cloves) | 1/4 cup white wine |
| 1 cup mixed mushrooms, sliced | 1 tbsp thyme |
| 1 cup chicken stock | 1/2 cup heavy cream |
1. Pre-heat oven to 350°F
2. Heat the oil over medium/high heat in a large braiser. Season the skin side of the chicken with salt and pepper.
3. Once the oil is hot, place the chicken, skin side down in the pan and cook for roughly 3-5 minutes on each side, until the skin is crispy and golden. Set aside in braiser or roasting pan.
4. Add butter to pan, then add onions and mushrooms. Cook until the onion is just translucent and mushrooms begin to brown (approx. 5 minutes).
5. Add garlic to mushrooms and onions. Sauté briefly making sure not to burn.
6. Add the wine to the pan and scrape the bottom of the pan so it's more or less clean. Reduce wine until it has almost completely evaporated.
7. Add thyme and stock. Bring to simmer and pour mixture over chicken.
8. Cover the pan or braiser and place in the oven. Cook for approx. 15 minutes and then add cream.
9. Cook for an additional 15 minutes or until the chicken registers 165°F on a digital meat thermometer.
11.Season to taste with sea salt and freshly ground black pepper. Sprinkle some fresh thyme over to serve.
| 1 Poulet Rouge® Heritage Chicken from Joyce Farms, cut into 8 pieces | 1/2 tsp cayenne pepper |
| 2 cups all-purpose flour | 1 tsp granulated garlic |
| 1 cup corn meal | 1/2 tsp cayenne pepper |
| 1 tbsp salt | Canola oil (enough to fill skillet to about 1 inch deep) |
| 1 tsp black pepper |
WARNING: Oil will burn if there are open flames.
1. Mix flour and corn meal in a large mixing bowl.
2. Add salt, black pepper, cayenne pepper, and garlic to flour/corn meal and mix.
3. Toss chicken pieces in mixture until coated.
4. Add oil to skillet (about 1 inch deep) and heat to 325-350°F.
5. Gently place chicken into skillet. Flip pieces frequently until golden brown, and internal temperature reads at least 165°F.
6. Plate and serve!
| Naked Chicken Bone-In Thighs from Joyce Farms (use approx. 1/4 cup mixed dry rub for every 1 lb. of chicken thighs.) | 1 tbsp onion powder |
| 1/2 cup brown sugar | 1 tbsp garlic powder |
| 1/4 cup paprika | 1 tbsp chili powder |
| 1/4 cup seasoning salt | 1 tsp cayenne pepper |
| 1 tbsp black pepper | Olive Oil (enough to coat chicken thighs, front and back). |
NOTE: Be sure to consult your own air fryer manual. Different brands, and size of individual thighs, may vary the cooking time.
1. To make dry rub, mix brown sugar, paprika, seasoning salt, black pepper, onion powder, garlic powder, chili powder, and cayenne pepper in a bowl.
2. Coat chicken thighs with olive oil, front and back.
3. Lightly coat chicken thighs with dry rub seasoning, front and back. Reserve any remaining dry rub for another recipe)
4. Place 1-2 thighs in air fryer cook at 350 degrees F for 20-25 minutes, flipping halfway through. Make sure the thickest part of each thigh reaches and internal temperature of 165 degrees F. (Don't forget to consult your own air fryer manual for more specific instructions regarding how many thighs you can cook at one time, and suggested temperature/cook time)
5. Plate and enjoy!
| 2 half racks of Heritage Pork Spare Ribs from Joyce Farms | 1 tbsp onion powder |
| 1/2 cup brown sugar | 1 tbsp garlic powder |
| 1/4 cup paprika | 1 tbsp chili powder |
| 1/4 cup seasoning salt | 1 tsp cayenne pepper |
| 1 tbsp black pepper |
Before you begin, fire up your grill on medium heat.
1. To make dry rub, mix brown sugar, paprika, seasoning salt, black pepper, onion powder, garlic powder, chili powder, and cayenne pepper in a bowl.
2. Season the ribs generously on both sides and rub.
3. Let seasoned ribs rest for 15 minutes.
4. Place on grill and cook for 1 hour, flipping every 15 minutes.
5. Plate and enjoy!
| 1-4 lbs of Naked Chicken Drumsticks from Joyce Farms | 1 head of garlic, diced |
| 1 shallot, diced | Handful of thyme, de-stemmed, chopped |
| 1 lemon (We’ll use the zest, and the juice) | 1/4 teaspoon paprika |
| 1 cup olive oil | Salt and pepper (to taste) |
1. After prepping the garlic, shallot, and thyme, carve away lemon zest from lemon and chop. Reserve the lemon for later step.
2. Combine olive oil, juice from whole lemon, and all other ingredients in a bowl. Toss drumsticks in marinade. Cover and let sit for 30-40 minutes while you fire up the grill.
3. Grill drumsticks for 20 minutes, turning frequently, until internal temperature reads 165 degrees F.
4. Plate and enjoy!
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Serves: 4 |
Prep Time: 45 minutes |
Cook Time: 2+ hours |
| 1/3 cup plus 1 tbsp all-purpose flour, divided |
| 2.5 lbs Joyce Farms Aberdeen Angus beef (chuck roll or skirt, cut into 1-inch cubes |
| 3 tablespoons olive oil, divided |
| 3 medium onions, chopped |
| 3 garlic cloves, minced |
| 4 cups reduced-sodium beef broth |
| 2 medium potatoes, peeled and cubed |
| 4 medium carrots, cut into 1-inch pieces |
| 1 cup frozen peas |
| 1 tsp salt |
| 1 tsp dried thyme |
| 1/2 tsp pepper |
| 1/2 tsp Worcestershire |
| 2 tbsp water |
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1. Place 1/3 cup flour in a large, resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. |
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2. In a Dutch oven, brown beef in batches, in 2 tbsp oil. Remove and set aside. In the same pan, sauté onions in remaining oil until tender. Add garlic; cook 1 minute longer. |
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3. Add broth, stirring to loosen browned bits from pan. Return beef to the pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. |
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4. Add potatoes and carrots; cover and cook for 20 minutes. Stir in peas; cook 5-10 minutes longer or until vegetables are tender. |
| 5. Add seasonings and Worcestershire sauce. Combine remaining flour with water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. |
Prep Time: 1 hour
Inactive Prep Time: 24 hours
Cook Time: 2-3 hours
For the Brine:
| 1 Cup Kosher Salt | 1 oz Fresh Ginger |
| 1/2 Cup Light Brown Sugar | 1 head Fresh Garlic |
| 1/2 Bunch Parsley stems (Reserve leaves for the Herb Butter) | 2 TBS Whole Black Peppercorns |
| 1 Gallon light cooking stock (vegetable or chicken) | 3 Bay Leaves |
| 10 Pounds Ice cubes |
For the Turkey:
| 1 Joyce Farms 16 LB Heritage Black Turkey | 2 large sprigs Fresh Thyme |
| 6 oz (1.5 sticks) Unsalted Butter | 1 each Lemon |
| 1/4 cup Parsley leaves | 1 medium White or Yellow Onion |
| 2 TBS Fresh Thyme Leaves | 1 each Orange |
| 1/2 tsp Kosher Salt | 1/2 Cup Dry White Wine |
| 1/2 tsp Freshly Ground Black Pepper | 1/4 cup Fresh Sage Leaves |
| 1 clove Garlic, peeled | As Needed Kosher Salt & Ground Black Pepper |
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1. To make the brine heat the cooking stock in a large stock pot, but do not boil. Add the salt and sugar, stirring to dissolve. Roughly chop the ginger and add to the pot. Slice open the head of garlic and add. Add the peppercorns, bay leaves, and parsley stems. Remove from heat and allow to cool to room temperature. |
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2. Add the ice cubes to the brine liquid, stirring to fully chill the brine. Once the brine is cold remove the fresh (or defrosted) Joyce Farms Heritage Black Turkey from its packaging. Remove the Neck and Liver from the cavity, reserving for later use. Submerge the turkey breast side down in the brine, and allow to soak for 24 hours, turning once. Note: It is suggested to use an oven-bag or a brining-bag to brine the turkey with less mess. If your refrigerator is not large enough to hold the brining turkey you can put the turkey in its brining bag into a cooler, as long as you pack with plenty of ice to keep the temperature of the turkey under 38 degrees F while brining, for food safety. |
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3. To make the Herb Butter, first soften the unsalted butter to room temperature. Add the Parsley leaves, Thyme leaves, Sage leaves, and Peeled garlic clove to a food processor. Process to a paste. Add the zest of the lemon (set the zested lemon aside to use later) and season with salt and pepper. Add the softened butter and process until the butter is whipped and the mixture is fully blended. With the food processor running, slowly add the white wine. |
| 4. Remove the turkey from the brine mixture and pat dry with paper towels. Gently slide your fingers in between the meat and the skin over the breast meat. Approach from the neck as well as the body cavity to create a pocket. Insert as much of the Herb Butter as possible over each breast lobe. Use your fingers to spread the Herb Butter evenly over the breast meat. |
| 5. Peel and cut the onion in half. Cut the orange and the zested lemon in half. Insert the cut fruit and the onion into the body cavity of the turkey. Insert the remaining sprigs of thyme into the body cavity. |
| 6. Truss, or tie with string, the legs of the turkey to ensure even cooking. Fold the wings under the bird. Place the bird on a roasting rack on a rimmed roasting pan (if you are making a gravy add the neck and liver to the pan to flavor the pan juices), and insert into a pre-heated 325 degree F oven. Allow to cook for two hours, then check the internal temperature by inserting a calibrated probe thermometer into the thickest part of the thigh. Continue to cook until the internal temperature has reached 165 degrees F. If the skin over the breast begins to get too dark, simply loosely cover with aluminum foil while the dark meat continues to cook. |
| 7. Once cooked, allow to rest for at least 20 minutes before carving. |
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Serves: 4 |
Prep Time: 25 minutes |
Cook Time: 3 hours & 25 minutes |
| 1 lb Joyce Farms Grass-fed Stew Beef |
| 1 tbsp vegetable oil or shortening |
| 3 cups water |
| 1/2 tsp salt |
| 1/8 tsp pepper |
| 2 medium carrots, cut into 1-inch pieces |
| 1 large unpeeled potato, cut into 1 1/2-inch pieces |
| 1 medium green bell pepper, cut into 1-inch pieces |
| 1 medium stalk celery, cut into 1-inch pieces |
| 1 small onion, chopped (1/4 cup) |
| 1 dried bay leaf |
| 1/2 cup cold water |
| 2 tbsp all-purpose flour |
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1. In 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2 minutes. Add beef; cook about 15 minutes, stirring occasionally, until brown on all sides. |
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2. Add 3 cups water, 1/2 teaspoon salt and the pepper. Heat to boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours 30 minutes or until beef is almost tender. |
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3. Stir in remaining ingredients except cold water and flour. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf. |
| 4. In tightly covered jar or container, shake cold water and flour; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute until thickened. |
