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Meat shares week 31

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Meat shares week 31 November 2-7

Meat shares

Either whole small chicken ($12.50-$17.50) and chicken liver ($3.00)

or

Whole medium chicken ($20)

Monty meat shares

1 pk Pork chop ($9.50) or spare ribs ($10.00)

and 

Chicken thighs ($8.00) or Bacon ($8.50)

Notes from the barn:

We've been getting a few questions regarding ham. Our ham comes in three forms: ham roasts, ham steaks, and deli ham (which always comes sliced in vacuum packs). Ham is a cured product. To cure a ham, the skinned back leg of a pig is immersed in a salt water bath for about a week, then it is hung in the hot smoker for a few hours, which effectively cooks the meat. Now the leg is called a ham. Ham products can be consumed right out of the package or you can cook them for a hot meal. Ham roasts can be heated in the oven (20 minutes per pound at 350C), ham steaks can be fried in a pan (fry at medium heat until cooked through), and deli ham can be diced and added to a stir fry, eggs, or soups.

Nathan is working away at winterizing the barn and shelters. Our barn is the winter home for the laying hens, rabbits, some pigs, beef cattle, and sheep.The open windows in the barn are being covered with greenhouse plastic, and pens are being made to house the incoming animals. 

Test Kitchen:

Whole Roast chicken in milk

Jamie Oliver tossed in milk and lemon zest with his roast chicken, and out came a succulent masterpiece: juicy meat in a rich, tart sauce that magically comes together while the bird cooks. Oliver roasts the chicken uncovered and bastes, but our version uses a lid for a supermoist result.

 


Serves 4 

Ingredients

  • 1 (4- to 5-pound) whole chicken
  • Kosher salt and ground black pepper
  • 2 Tbsp. unsalted butter
  • 2 cups milk
  • Zest of 2 lemons
  • 10 cloves garlic, peeled and lightly smashed
  • ½ cinnamon stick
  • 5 to 8 large sage leaves
  • 2 (3") sprigs rosemary

Directions


Active time: 25 minutes 
Total time: 2 hours
 

Preheat oven to 375°. Discard chicken neck and any included giblets. Pat chicken dry with paper towels and season generously with kosher salt and black pepper, including inside the cavity. 

Place a 4-quart (or larger) Dutch oven or heavy oven-safe pot or pan over high heat. Add butter; when it melts and foams, add chicken. Brown chicken over high heat 10 minutes, using tongs to turn over. When chicken is evenly golden brown, turn it breast side down in pot and pour in milk. Bring to a simmer, then turn off heat. 

Add to milk the lemon zest, garlic cloves, cinnamon, sage, and rosemary. Cover pot with a lid or foil and roast 45 minutes. Remove lid and roast until a thermometer inserted in the thickest part of the thigh registers 165°, 30 to 45 minutes more. Remove from oven and carve or shred chicken (it should pull off the bone easily). If needed, add salt to sauce to taste. Serve, spooning sauce from pan over meat. 

Read more: http://www.oprah.com/food/Lemon-and-Milk-Braised-Chicken-Recipe#ixzz3qXyUS2wu

12345 Spare Ribs

My (Justine's) dad used to make these ribs a few times a year and we would all be super excited when he did. Now I make them for my little family, and it gets the same reaction. They are sweet and sticky so I would recommend wet face clothes for kids, and adults, hands and faces. 

If you’ve ever thought that Chinese recipes were complicated, this dish dispels all preconceptions. Not only is it easy to remember, it’s almost effortless to prepare. To feed more people, just increase the ratios in proportion to the meat. For a tangier taste, switch the proportions of vinegar and sugar. Try it with beef short ribs too.

Time: 45 minutes
Makes: 4 to 6 servings

2 pounds pork ribs (spare ribs or country-style, cut into chunks)
1 tablespoon sherry
2 tablespoons vinegar
3 tablespoons sugar
4 tablespoons tamari
5 tablespoons water

In a large wide-mouthed heavy-bottomed pot or Dutch oven, combine the rice wine, vinegar, sugar, soy sauce, and water. Add the spareribs and bring to a boil over high heat. Reduce the heat to medium and simmer for 40 to 45 minutes uncovered, stirring occasionally.

If the meat dries out and starts to burn, add water, 1 tablespoon at a time. The ribs are ready when the meat is tender and glossed with a sticky, reddish-brown glaze and the liquid has been absorbed. Serve with freshly steamed rice and a vegetable side dish.

**Addendum:

If there’s still a lot of liquid at the end of the cooking time (this can happen if the meat contains a lot of water), remove the meat and raise the heat to high. Cook until the liquid turns into a thick, sticky sauce. Add the ribs back into the pot and toss to coat. You can also broil the ribs on high for 3 to 4 minutes to create a nice burnished crust while you reduce the sauce..

 


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