Favorite Chicken Recipes!

We want you to get the most out of you roasting chickens. When you purchase a 4-6 pound roasting chicken from Granova Poultry Partners, your family can get up to three full meals!

On day one, roast the chicken and serve with two side dishes - with or without stuffing. On day two, create a delicious salad or casserole with leftover meat. On day three, make a mouth-watering soup with stock made from the bones. We've included some of our favorite chicken recipes on this page. Be sure to let us know if you like them!

Roast Chicken With Citrus-Cilantro Butter

Cilantro and citrus help to flavor this delicious roast chicken. Serve this chicken with mashed potatoes and your favorite vegetables for a perfect family dinner.

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients:

1 roasting chicken, 5 to 6 pounds
1 small orange
1 small lemon
3 tablespoons butter, softened
1 tablespoon chopped cilantro, plus cilantro leaves
Salt and pepper

Preparation:

Heat oven to 450°. Wash chicken and pat dry. Set the chicken on a rack in a roasting pan. If you don't have a rack, set the chicken on a few ribs of celery placed flat-side down.

Grate the zest of the orange and lemon. In a small bowl, mix butter, lemon and orange zest, and chopped cilantro.

Slice the orange and lemon and put them in the cavity along with some loose cilantro leaves.

Put your finger(s) between the skin and meat of the chicken breasts and legs, loosening skin. Spread the butter mixture evenly under the skin. Sprinkle the chicken lightly with salt and pepper.

Roast the chicken for 15 minutes at 450°. Reduce heat to 350° and roast for about 18 to 20 minutes per pound, or until an instant-read thermometer reads about 165 to 170° when inserted into the thickest part of the thigh. Remove to a platter and let stand for 10 minutes before slicing.

Serves 4 to 6.

Southwestern Chicken and Rice Bake

An easy and tasty chicken meal to make up on busy days. This southwestern chicken casserole is made with diced chicken, black beans and corn, cooked rice, and seasonings, along with an easy homemade sauce and optional cheese topping.

Ingredients:

2 cups cooked rice
1 1/2 cups diced cooked chicken
1 can (15 ounces) black beans, drained, rinsed
1 can (11 to 15 ounces) Mexican-style corn, drained
1 can (14.5 ounces) diced tomatoes, slightly drained
1 teaspoon dried cilantro leaves or 1 tablespoon fresh chopped cilantro, optional
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried leaf oregano
1 tablespoon chili powder
1/4 to 1/2 teaspoon ground red or chipotle pepper, to taste
4 tablespoons butter
4 tablespoons flour
1 cup milk
1/2 cup chicken broth
1/4 teaspoon coarsely ground black pepper
1/2 teaspoon salt
1/2 to 1 cup Cheddar or Monterey Jack cheese, optional

Preparation:

In a large bowl, combine rice, chicken, beans, corn, tomatoes, cilantro, cumin, garlic powder, oregano, chili powder, and hot pepper. Stir to blend.

In a saucepan, melt butter over medium-low heat; stir in flour until well blended and bubbly. Gradually stir in milk, chicken broth, and salt and pepper. Cook, stirring constantly, until thickened and bubbly. Stir into the rice and chicken mixture. Taste and adjust seasoning, adding more salt and/or pepper as needed.

Pour into a 2-quart casserole sprayed lightly with nonstick cooking spray. Bake at 350° for 25 to 30 minutes, or until bubbly. If desired, sprinkle with the cheese about 5 to 8 minutes before done. Serve with a dollop of sour cream and chopped green onions and tomatoes, if desired.
Serves 6.

Italian Sausage Soup with Tortellini

Prep Time: 20 Minutes
Cook Time: 1 Hour 15 Minutes
Ready In: 1 Hour 35 Minutes
Servings: 8

Italian sausage, garlic, tomatoes, red wine, and tortellini - this soup combines favorite ingredients from an Italian kitchen. You can use sweet or hot sausage, depending on your tastes, and fresh herbs if you have them on hand.

Ingredients:
1 pound sweet Italian sausage, casings removed
1 cup chopped onion
2 cloves garlic, minced
5 cups broth
1/2 cup water
1/2 cup red wine
4 large tomatoes - peeled, seeded and chopped
1 cup thinly sliced carrots
1/2 tablespoon packed fresh basil leaves
1/2 teaspoon dried oregano
1 (8 ounce) can tomato sauce
1 1/2 cups sliced zucchini
8 ounces fresh tortellini pasta
3 tablespoons chopped fresh parsley

Directions:
1. In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
2. Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
3. Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.