Tomboy Butcher Box June 17th
Breed: Fryer Farm: Green Circle Farm
INGREDIENTS
1 whole chicken, 3 to 4 pounds
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
PREPARATION
Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.
When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees.
Tip the pan to let the juices flow from the chicken’s cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.
Wagyu Ground Beef
Breed: American Wagyu
Farm: 7X Ranch, Hotchkiss, Colorado
Burgers! Burgers! Burgers!
Breakfast Sausage
Breed: Heritage Duroc
Farm: Happy Hogs Farm, Montrose, Colorado
Ingredients: Salt, Pepper, Sage, Garlic, Paprika, Mace
Sirloin Steak
Breed: Wagyu
Farm: 7X Ranch, Hotchkiss, Colorado
Generously salt and set aside to allow steak to get to room temperature (15-20 mins)
Sear on both sides on a cast iron skillet
finish in oven at 350 degrees until desired temperature
Heritage Pork Chops
Breed: Duroc Mangalitsa Cross
Farm: Sky Blue Farm Lewis, Colorado
Generously salt and set aside to allow chop to get to room temperature (15-20 mins)
Sear on both sides on a cast iron skillet
finish in oven at 350 degrees until desired temperature
THICK CUT BACON
Breed: Duroc
Farm: Sky Blue Farm, Lewis Colorado
Heritage Ground Pork
Breed: Duroc
Farm: Sky Blue Farm, Lewis Colorado
Meatballs!
Ground Lamb
Breed: Dorset
Farm: Sky Blue Farm, Lewis Colorado
Add with Ground Pork to make meatballs
Heritage Pork Shoulder (Boston Butt)
Breed: Duroc
Farm: Sky Blue Farm, Lewis Colorado
Pulled Pork (Half Recipe)
2 medium yellow onions, thinly sliced
4 medium garlic cloves, thinly sliced
1 cup chicken stock or low-sodium chicken broth
1 tablespoon packed dark brown sugar
1 tablespoon chili powder
1 tablespoon kosher salt, plus more as needed
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed
2 cups barbecue sauce (optional)
Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth. Combine the sugar, chili powder, measured salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.
If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce, if using, and mix to combine. If you’re not using barbecue sauce, use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened. Taste and season with salt as needed