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!

Herbed Roasted Chicken   

• 1 roasting chicken 4-6 pounds (thaw frozen chicken in the refrigerator for several days before cooking)
• ½ lemon
  
• Salt and pepper to taste
  
• 1 small onion, quartered
  
• Fresh herbs when available, otherwise dried - thyme and rosemary
  
• 2 sprigs parsley
  
• 2 Tbs melted butter
  

Preheat oven to 350. Remove neck and giblets from cavity and cook with water until tender to use for stock for stuffing. Rinse chicken inside and out, pat dry and rub inside of chicken with salt, pepper, and lemon half. Add onion quarters, dried herbs and parsley to the chicken cavity.

Stuffing Option: Combine 4-6 cups toasted bread cubes, ¼ each chopped onion and celery, ¾ cups chicken stock, 1 teas. poultry seasonings, or sage and parsley. Spoon into cavity.

Place chicken in a covered roasting pan in the heated oven for about 25 minutes per pound, and baste with the melted butter. Juice should run clear when thigh is stabbed with a knife.

Let rest for 10 minutes before carving. Remove stuffing to a bowl.

Chicken and Noodle Casserole

• ½ pound broad egg noodles
  
• ½  cup grated Parmesan cheese
  
• Salt and pepper
  
• 2 cups left over chicken, cubed
  
• 2 Tbs. butter
  
• 2 Tbs. flour
  
• 1cup chicken stock (left over from whole roasted chicken)
  
• 1 cup Italian bread crumbs
  

Cook noodles according to directions, drain and stir in the cheese, leaving 1 Tbs. aside for topping. Put in a buttered baking dish placing the chicken on top of the noodles.

In a sauce pan blend the butter, flour, and stock. Whisk and cook until smooth, adding more stock if necessary. Pour sauce over the chicken, top with remaining cheese and bread crumbs and bake at 350 until thoroughly heated.  Serves 6.

Hearty Chicken Soup

Chicken stock or broth: Place the bone from the whole roaster into a large pan with 4 cups of water, salt, pepper, celery stalk and small onion (quartered). Bring to a slow boil and simmer for 45 minutes. Cool and strain the stock into a bowl. Pick any reaming chicken meat off the bones and add to the stock. Add additional left over chicken if desired.

Place stock into a pan on the stove and add:

• ½ cup rice
• 1 medium potato, pealed and cubed
  
• ¼ cup finely chopped onion, celery, carrots
  
• ¼ cup fresh or frozen peas (edamame soybeans are a wonderful substitue)

Season with sage, salt and pepper to taste. Serve with French bread and a green salad for a delicious meal.