Chicken and poultry

At the Farm Shop we don’t treat cooking as a precise science, nor are we trying to give a comprehensive list of recipes. These are some of our favourite dishes and we hope you’ll give some of them a try. They’ve worked for us on countless occasions but that doesn’t mean, with a bit of imagination and a few tweaks, they can’t be improved. Good luck.
Chicken and poultryCategories
All CategoriesMain IngredientBeef  Chicken and poultryGameLambMuttonPorkSausageSeafoodVegetableMealDinnerLunchSeasonAutumnSpringSummerWinterSweetDessert
Chicken and barley soupBy Jess

If, like me, you've been suffering over the not so festive period, not only does cooking become a bit of a chore but, even worse, it's hard to summon up much enthusiasm for the fruits of your labour. Unless those fruits include a 'Totnes hug' of a chicken soup. It might have been slightly hijacked by Ashkenazi Jews as 'Jewish penicillin' but I think it's true to say that every culture has its own, much cherished, version. This one started in Persia - so, as with so much Middle Eastern food, probably by the historic Sephardic population. 

Lemon & Tarragon ChickenBy Ben WatsonChicken with lemon and tarragon; was one of my mother’s favourite 'easy win' showstoppers and much appreciated whenever it surfaced. The triumvirate of ingredients has a definite holistic value – greatly improved by the addition of a sliced lemon, as well as the juice, to the mix. You don’t have to eat the charred lemon but the zesty, pithy flavours will leach into the sauce and chicken anyway.
Duck fatteeBy Ben WatsonA traditional Lebanese dish, usually made for celebrations, duck fattee offers an incredibly colourful display of pomegranate seeds, yoghurt, parsley, chickpeas, rice and duck, It's a great, slightly informal, alternative to a traditional Easter (or Christmas) roast, Normally served with toasted flatbreads, it's one big sharing plate; sure to wow family and guests alike. Any slow-cooked meat works well from chicken to lamb, but we think the delectably gamey and fattiness of duck really sings.
Taco EsquitesBy Ben WatsonOur take on the classic Mexican street salad but this time in a taco - using sweetcorn, feta, spring onions & sour cream.
Mayo-Roasted (a month after) Thanksgiving Turkey with GravyBy Ben WatsonTime: about 2 hours, plus overnight dry-briningSome recipes for mayo-roasted turkey promise extra-juicy results with minimal effort. This one does no such thing. The mayonnaise won’t help the turkey stay juicy; only salting and resting (a light curing process known colloquially as dry-brining) and carefully monitoring its internal temperature as it roasts will.The mayonnaise will, however, produce a turkey with glistening, burnished, golden-brown skin evenly flavoured with herbs, no basting required. The mayo’s viscosity helps it stay in place as it roasts, while the extra protein from egg aids in browning.This recipe will make a little more mayonnaise than you’ll need. Use the excess for leftovers sandwiches, or toss it with roughly chopped vegetables (carrots, broccoli, brussels sprouts, courgette or squash) before roasting at high heat for 10 to 15 minutes.
Tuscan Roast Duck for EasterBy Ben WatsonTake the plunge and look beyond leg of lamb this Easter. Instead, how about opting for roast duck? It's rich, tasty and simple - it's hard to go far wrong, even for the most reluctant of chefs. Our free range ducks naturally pair well with an orange/ cherry palette. But if you fancy veering away from that, this Tuscan style recipe is a surefire winner. Stuffed with a pork, fennel seed and garlic mixture and roasted over potato boulangère, it's a low input, impressive Easter lunch.Better still, the leftovers make for mouthwatering calzone or empanadas the next day.
Fabada AsturianaBy Redpost MediaServes:8 Prep time: 10 minutes Cooking time: 3-4 hours
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