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.
Ingredients:
Cooking Method:
Ingredients:
Ingredients for the Gravy:
Instructions:
(Optional) Making the Gravy:
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 Wings (midjoints or drummettes!).
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!
Ingredients:
Instructions:
Ingredients:
Instructions:
Ingredients:
Instructions:
Ingredients:
Instructions:
| 2 lbs Joyce Farms Frenched 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 |
|
1. Pre-heat oven to 425°F. |
|
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. |
|
3. Heat a pan over low heat, and combine honey and hot sauce. Bring to a simmer. |
|
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, or 1 case of Poulet Rouge® 4-Piece Cut, Half Heritage Chicken (2 packs) | 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!
| 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!
|
Serves: 4 |
Prep Time: 10 minutes |
Cook Time: 20 minutes |
| 1 lb Skirt Steak |
| 4 tbsp olive oil, divided |
| 1 tbsp Kosher or Sea Salt |
| 1 tbsp pepper |
| 1 tbsp fajita seasoning |
| 2 cups green pepper, chopped |
| 1 cup yellow or white onion, chopped |
| 2 cups mushrooms, sliced |
| 1 package whole wheat tortillas, large (8 inch) |
| 1 package (14 oz) shredded fiesta cheese mix |
|
1. Heat 2 tablespoons olive oil in a large sauce pan. Add green pepper, onion, and mushrooms. Cook at a medium-high heat, stirring frequently, until the vegetables are slightly soft. Turn heat to low and let simmer. |
|
2. Heat the remaining 2 tablespoons olive oil in a heavy skillet (cast iron preferred). Meanwhile, season fajita meat with salt, pepper, and fajita spice mixture. |
|
3. Add fajita meat and cook until browned, stirring frequently for even cooking. |
| 4. While still hot, place a small amount of fajita meat and sautéed vegetable mixture on one side of a whole wheat tortilla. Sprinkle with the fiesta cheese, fold and serve. |
|
Serves: 4 |
Prep Time: 10 Minutes |
Cook Time: 45 Minutes |
| 4 Joyce Farms Naked Boneless Skinless Chicken Breasts |
| 1 stick butter |
| 1 cup sliced green onion |
| 4 oz sliced mushrooms |
| 1/4 cup white wine |
| 1/4 cup chicken stock |
| 1 cup heavy cream |
| 2 tbsp lemon juice |
|
1. In large skillet melt butter. |
|
2. Add chicken breast and sauté on both sides for about 6 – 8 minutes or until done. |
| Remove chicken from pan and keep warm. |
| Add mushrooms and onions to pan, cook until soft. |
| Add wine and stock and reduce until syrupy. |
| Stir in cream, and cook until it slightly thickens. |
| Season and finish off with lemon juice. Pour over chicken. |
|
Serves: 4 |
Prep Time: 10 minutes |
Cook Time: |
| 1 Joyce Farms Heritage Poulet Rouge® Chicken (3.5 - 4.0 lbs) |
| 4 large cloves garlic |
| 2 sprigs Rosemary |
| 2 tsp kosher salt |
| 1 tsp freshly ground black pepper |
| 1 tsp white wine |
| 2 oz. unsalted butter |
| 1 sage leaf |
|
1. Soften butter to room temperature. |
|
2. Preheat oven to 350°F. |
| 3. Mince the garlic and place in a small mixing bowl. |
| 4. Mince sage leaf and one sprig of the rosemary. Add to the garlic. |
| 5. Add the softened butter and stir to combine. Season with the salt and black pepper. Add the white wine and incorporate thoroughly. (You can use a small food processor to make this step easier.) |
| 6. Remove the chicken from its packaging, and lightly rinse with cold water. Pat dry with a paper towel. |
| 7. Slide your fingers between the skin and the breast meat to create a pocket on both lobes of the breast. Stuff this space with as much of the Rosemary-Garlic butter as possible. Be careful not to tear the skin. |
| 8. Place the second Rosemary sprig in the cavity, and if there is still room, add any remaining Rosemary-Garlic Butter. |
| 9. Tuck the wing tips under the bird and tie the legs together using butchers’ twine to create a tight package (this is called Trussing the bird). |
| 10. Roast in the oven until minimum internal temperature reaches 165°F, measured in the thickest part of the thigh using a probe thermometer. |
| 11. Allow the bird to rest for 10 minutes before untying and carving. Serve with Natural Jus. |
|
Serves: 6 |
Prep Time: 40 Minutes |
Cook Time: 2 Hours |
| 1 Joyce Farms Poulet Rouge® whole chicken (3.5 - 4lbs) | |
| 9 oz bacon diced | |
| 5 tbsp flour plain | |
| 2.5 oz extra virgin olive oil | |
| 1 onion chopped | |
| 2 carrots peeled and chopped | |
| 2 leeks trimmed and chopped | |
| 9 shallots peeled | |
| 2 sprigs rosemary | |
| 2 sprigs thyme | |
| 2 bay leaves | |
| 9 oz mushrooms sliced | |
| 3.5 oz cognac | |
| 3.5 oz chicken stock | |
| 2 cups red wine |
|
1. Season chicken with salt and pepper. Then toss the chicken in flour. |
|
2. Heat half of the olive oil in a large sauté pan. |
|
3. Once oil is hot, add chicken and bacon. Cook until chicken is brown on both sides and bacon is crispy. |
|
4. Remove chicken and set aside. Add vegetables to pan and cook until tender. |
|
5. Deglaze pan with Cognac, and add wine. Bring to a boil, and reduce by half. |
|
6. Add chicken stock and chicken. Lower to a simmer and cook uncovered for an hour. |
|
7. In another pan heat remaining Olive oil and sauté mushrooms until tender. |
|
8. Serve over chicken with sauce. |
