FARM DIRECT
SPECIALTY FOODS
Appetizers
NW Smoked Salmon and Fennel Crisps
Cranberry, Pear and Goat Cheese Torta
Soups and Salads
Winter Squash Soup with Apple Butter and Thyme
Arugula Salad with Blue Cheese and Marionberry Vinaigrette
Entrees
Apple Fennel Pork
Cider Glazed Roast Chicken with New Potatoes
Apple and Fennel Roasted Salmon with new potatoes and spinach
Roasted Pork Tenderloin with Cherry Zinfandel sauce & creamy green onion and ricotta polenta
Desserts
Pear Hazelnut Bread Pudding
Vanilla Pear Parfait
Cranberry Pear Tart with Gingerbread Crust
Breakfasts
Northwest Huckleberry Pancakes

Cider Glazed Roast Chicken with New Potatoes

Featuring our Spiced Cider Fruit Spread

serves 4

Ingredients:
1 each whole fryer chicken 3-4#
1 each carrot
1 each celery stalk
1 each yellow onion
6 each red/new potatoes
to taste salt, pepper
to taste olive oil
to taste fresh herbs (thyme, rosemary, tarragon, sage)
6 Tbs. OGS Spiced Cider Fruit Spread

Preparation
Preheat oven to 400F.
Peel carrot and onion, chop (with celery) in to 1" rough dice (veg dice)
cut new potatoes in quarters.
Rinse chicken and pat dry with paper towel.
Season chicken thoroughly with salt and pepper both inside body cavity and outside.
S tuff chicken with fresh herbs.
Pour a few Tbs of olive oil into a roasting/baking pan and spread around until bottom of pan is covered.
Line pan with veg dice and cut potatoes, season with salt and pepper.
Place chicken (back down, breast up) on top of veg.
Put chicken in 400F oven for 30 minutes, reduce heat to 350F for another 30 minutes.

Dilute OGS Cider Spread with an equal quantity of water.
Remove chicken from oven and baste with cider spread.
Return chicken to oven for an additional 30 minutes at 350F.

Remove chicken and let stand 5 minutes before carving.
Place roasted new potatoes on a platter and top with carved chicken.
Serve a side sauce dish of OGS Cider Spread as a garnish.

Notes
Cooking times for chicken may vary.
A true test of a finished bird is if the fluid that escapes a small cut in the leg muscle is clear (not pink).

Cider Glazed Roast Chicken with New Potatoes

serves 4

Ingredients:
1 each whole fryer chicken 3-4#
1 each carrot
1 each celery stalk
1 each yellow onion
6 each red/new potatoes
to taste salt, pepper
to taste olive oil
to taste fresh herbs (thyme, rosemary, tarragon, sage)
6 Tbs. OGS cider spread

Preparation
Preheat oven to 400F.
Peel carrot and onion, chop (with celery) in to 1" rough dice (veg dice)
cut new potatoes in quarters.
Rinse chicken and pat dry with paper towel.
Season chicken thoroughly with salt and pepper both inside body cavity and outside.
S tuff chicken with fresh herbs.
Pour a few Tbs of olive oil into a roasting/baking pan and spread around until bottom of pan is covered.
Line pan with veg dice and cut potatoes, season with salt and pepper.
Place chicken (back down, breast up) on top of veg.
Put chicken in 400F oven for 30 minutes, reduce heat to 350F for another 30 minutes.

Dilute OGS Cider Spread with an equal quantity of water.
Remove chicken from oven and baste with cider spread.
Return chicken to oven for an additional 30 minutes at 350F.

Remove chicken and let stand 5 minutes before carving.
Place roasted new potatoes on a platter and top with carved chicken.
Serve a side sauce dish of OGS Cider Spread as a garnish.

Notes
Cooking times for chicken may vary.
A true test of a finished bird is if the fluid that escapes a small cut in the leg muscle is clear (not pink).

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