Stewing Hen Tacos with Yogurt and Pickled Red Onions

Stewing Hen Tacos - Fisher Hill Farm

We love our stewing hens for two reasons: taste and recycling. 

That might sound odd, but it’s the truth. Our stewing hens are the egg layers that no longer produce. They aren’t great for grilling like our other chickens but it would terrible to let that chicken go to waste. We wish we could let them live out their lives naturally, but it wouldn’t be cost effective or would we have enough space. To our vegetarian friends it might seem cruel, but it’s the best way for them to serve two purposes.

The problem is, it’s not something that is normally sold in grocery stores. It’s just not that common. So we get a lot of questions on different ways to prepare these hens. The easiest way is soup, but no one wants to eat the a slightly different variation of soup every week. So we’ve come up with a few different ways to use them. Including this ragu which several people have tried and told us the whole family loved!

So here’s a different way! Tacos! Who doesn’t like tacos! And these are sure to please.

Here’s a video that explains the process. Below you’ll find the general ingredients that you’ll need.

What You’ll Need: 

1 Fisher Hill Farm Stewing Hen

1 Fisher Hill Farm Carrot

1 Fisher Hill Farm Red or White Onion

2 Ribs Celery

2 Cups chicken stock (homemade is best but store bought works)

Corn tortillas

Plain Yogurt

Cabbage (or kale or lettuce or whatever you can find/prefer)

Chili Powder, Cumin, salt and pepper – the rest is optional

What You’ll Do: 

Watch the video for the process. But a couple of footnotes:

-We’re working on a pickled red onion video and we’ll post that soon

-We use yogurt instead of sour cream because it’s easier to find locally and it’s better!

-Substitute flour tortillas if you prefer (We should do a flour tortilla recipe video!)

– We had leftover bacon from breakfast and so we chopped it up and included it

 

If you have questions or ideas or would like to see some recipes in video form let us know! We want to help! Thank you everyone for your support!

 

 

 

Crop Update April 2020

Local Asparagus - Fisher Hill Farm

We have some pretty big news that we’re super excited to tell you about!

Asparagus is getting close.

That’s right. You read that correctly. It’s up and looking healthy and we’re thinking that by next weekend we’ll have some at the market and by Mother’s Day Weekend it will be in full force. It’s going to be awesome to have some fresh green veggies on the table. Summer is nearly here!

Other news, we will have fresh chicken next week. We’re going to honest, it’s going to go really fast. We apologize in advance and we are working to make sure there will be more soon. They will be available at the farm store on Tuesday May 5th (Cinco de Mayo!) and we will have them with us Thursday and Saturday at the market if they last. You can also check the Flour City Bread Online Grocery Store and order them there.

If you don’t end up with a chicken, you should absolutely try our stewing hens. They aren’t meant for the grill, but they are amazing and versatile. We will post again soon a list of different ways you can use them.

Last, even though it isn’t a crop update, we started a YouTube Channel. We will start posting recipes, short videos, and other items throughout the summer. Subscribe so you don’t miss anything!

We hope to see all of you soon, but please stay safe when you’re going out.

 

Learn to Break Down a Whole Duck

How to Butcher Locally Raised Whole Duck

We have whole duck for sale and wanted to help our customers be assured that breaking down a whole duck is not that difficult to do! This video is a step by step tutorial to help you do that. 

We are sympathetic to our friends who do not eat animals and we do not want to be offensive in anyway, but this question has come up several times at market over the years. Some people would like to buy a whole duck or chicken but are unsure how to cook it other than putting the entire thing in the oven! It’s actually pretty simple and once you get chicken or duck down, pretty much all birds are the same.

You do need a good knife, one that is sharp and not too stiff. The knife used is this video was purchased at a local popular grocery store for less than $10 and worked perfectly. One thing that people often worry about is having to get through the bones of the bird. In this video, you’ll see that you do not necessarily have to saw through any bone.

A bird, a knife, a cutting board, and some patience and you’ll be a butcher in no time.

We plan on releasing some more videos as we get them on how to use this very same duck for the following recipes:

Crispy Skinned Duck Breast

Duck Liver Mousse

Duck Confit

The more we can help you use these products the better for both of us!

If you are reading this and you have a recipe that you use feel free to post in on social media and tag us. We love to know how you use what we’re growing and it helps to pass it along.

Thanks for reading and thanks for watching!

 

Stewing Hen Ragu

A shortage of meat chickens in the market has prompted a lot of questions on our Stewing Hens. Yes, they are available. Yes, they are frozen. No, they cannot be put on the grill.

So, what exactly do you do with a stewing hen?

The simple answer is “low and slow” is the key. It needs to stew, hence the name. But if you try googling stewing hen recipes you get a lot on how to make stock but we have not seen anything with tomato sauce. The acidity in the tomatoes breaks down the protein on the hen and it comes out fantastic.

We’re not chefs, so these recipes won’t call for exact measurements. Unless your baking, farmhouse cooking rarely does.

What you’ll need:

A stewing hen (defrosted)

28 oz can of crushed tomatoes

A few ribs of celery, half an onion (we used a few shallots!) and a carrot

Olive oil

Salt and pepper

What you’ll do:

Cut the hen up into parts. Here’s a youtube video on cutting up a chicken. Same process for the hens:

Put a stock pot on the stove, put some olive oil in it and get it hot. Salt and pepper the chicken and then brown all sides in the oil. Take the chicken out and set it aside.

Rough chop the veggies and put them in the pot and cook for about 5 minutes. Salt and pepper the veggies too.

Put the chicken back in. Open the can of tomatoes and pour over top. Add water to the pot until it just barely covers the chicken. Turn the heat down. Put the cover on the pot.

Forget about it for 2 hours. Check in on it then. If you can easily insert a fork into the chicken it’s ready. If not, let it go for awhile longer.

When it’s ready take the chicken out of the pot and let it cool.

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Once it has cooled down to the touch, discard the skin and then take all of the meat off the bones. Throw the bones away.

Take your reserved liquid that the chicken cooked in and use an immersion blender. If you don’t have an immersion blender we highly recommend getting one! They’re amazing!

Do not take anything out of the pot! Blend it all up together. It will naturally form a thick and very rich sauce. Then simply add the shredded chicken into the blended tomato sauce. Turn the heat to very low and let it simmer for another 20 minutes or so before serving. Or store in a non reactive container in the fridge for another day.

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Serve over your favorite style pasta with some Parmesan cheese.

 

Fisher Hill Farm COVID-19 Statement

Thank you for reading our statement concerning COVID-19. Your health and safety is crucially important to our business. Please keep in mind that we are here to help in anyway possible. Thank you. 

To our customers and Community,

We will continue to serve our customers while respecting the ever-changing recommendations from health authorities. We are confident we will be able to continue to provide the exceptional service you’ve come to expect. At this point we have no interruptions in our production or supply chain.

Please be assured that we are committed to keeping the supply chain open to everyone during these times of COVID-19. We have ample supply of vegetables and eggs that we will make available. At this time the Rochester Public Market will be our primary source of distribution. Farm pickup is an option by appointment only.

If the Rochester Market is forced to close then we will provide a new distribution system. Facebook and Instagram will be the best way to keep in touch. Updates will be made as changes come along.

Although we cannot predict the course of events or their impacts in the future, we are working to educate our employees and taking extra preventative measures.  We are maintaining our production environments keeping them as clean and sanitary as possible and keeping close contact with all suppliers to be fully prepared to handle the potential consequences in both the short term and long term. 

 

Rochester Public Market

Union Street, Rochester

Saturday 6am-2pm

Retail Stores with our eggs:

Pittsford Dairy

Leo’s Bakery

Flour City Bread

New City Cafe (Rochester)

Red Jacket Orchards (Geneva)

Monaco’s Coffee (Geneva)

If you would like to meet us on the farm for a pick up please use our website or social media to arrange a time that benefits us both. Thank you and stay healthy and safe.

-The Munson Family