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Oven Roasted Chicken

We’re often asked what the easiest way is to prepare a whole chicken. The oven roasting method is what we use most often but this recipe can also be used for a smoker or grill if you have the ability to control temperature.

We’re often asked what the easiest way is to prepare a whole chicken. The oven roasting method is what we use most often but this recipe can also be used for a smoker or grill if you have the ability to control temperature.

Using our Chicken Rub takes the guess work out of how much salt and which seasonings to use but don’t be afraid to mix up your own blend by following the instructions below! Wondering what to do with the leftovers after enjoying your roasted chicken? Check out our recipe and instructional video for making chicken & dumpling soup!

Oven Roasted Chicken

We're often asked what the easiest way is to prepare a whole chicken. The oven roasting method is what we use most often, but this recipe can also be used for a smoker or a grill if you have the ability to temperature control.
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Course: Main Course
Cuisine: American
Keyword: chicken
Cook Time: 3 hours
Marinating: 1 day
Total Time: 1 day 3 hours
Servings: 8 servings

Equipment

  • Oven, Grill, or Smoker
  • Large Baking Dish

Ingredients

Instructions

  • Preheat oven to 325 or 300 if using convection.
  • Season liberally with chicken rub (or salt and herbs), making sure to get under the skin between the leg and breast.
  • Let sit for at least 30 minutes (all day or overnight is even better).
  • Place chicken in baking dish, breast side up and coat skin with lard or cooking oil.
  • Bake for 1½ hours and then turn the chicken over, breast side down.
  • Bake for an additional 1½ hours or until leg joints are loose and skin is crisp.

Chicken & Dumpling Soup

One of our family favorites.  Great with homemade broth or your favorite store bought.  Check out the video for full instructions on how to make broth, soup & dumplings! One pot of soup goes a long way & makes great leftovers.

One of our family favorites.  Great with homemade broth or your favorite store bought.  Check out the video for full instructions on how to make broth, soup & dumplings! One pot of soup goes a long way & makes great leftovers.   Additional dumplings can be made and added to the soup when reheating if desired.

Chicken & Dumpling Soup

One of our family favorites. Great with homemade broth or your favorite store bought. Check out the video below for full instructions! Perfect use for leftovers from a roast chicken.
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Course: Soup
Cuisine: American
Keyword: chicken
Prep Time: 8 hours
Total Time: 8 hours
Servings: 8 servings

Equipment

  • Stock Pot
  • Mixing Bowls

Ingredients

For the Broth

  • Bones and skin from 1 chicken
  • Enough water to cover bones
  • salt to taste
  • 1 Large onion sliced
  • 4 Celery stalks
  • 3 Cloves garlic
  • Herbs including: tarragon thyme, rosemary, parsley, etc.

For the Soup

  • 1 to 2 Cups celery
  • 1 Large onion
  • 1 to 2 Cups carrot
  • 3 Cloves garlic
  • Salt & Pepper
  • Cooked chicken meat
  • Optional additions - cabbage greens, spinach or kale, additional herbs

For the Dumplings

  • 2 1/4 Cups All purpose flour
  • 3 Duck or 4 chicken eggs
  • 3/4 Cup water

Instructions

  • Remove meat from bones and add to pot along with water, salt, onion, garlic, herbs and celery over meduim-high heat.
  • Once the water begins to boil, reduce heat to low and continue to simmer for 2 to 8 hours stirring occasionally. The longer you simmer the better the broth!
  • Remove broth from heat source and strain through a mesh strainer or cheesecloth into a clean pot. While the broth is cooking prepare the soup ingredients. Chop celery, carrots, garlic and onion and sauté in lard or butter.
  • Combine broth, vegetables and chicken over medium high heat. Add additional herbs and salt to taste.
  • Prepare dumplings. Combine flour, eggs and water in a medium sized mixing bowl. Dough should be sticky - add more flour or water if needed (watch our how to video for tips!)
  • Bring soup to a low boil. Drop dumpling dough in one small scoop at a time. Dough will sink and then come to the surface as they cook
  • Bring soup to a low boil. Drop dumpling dough in one small scoop at a time. Dough will sink and then come to the surface as they cook. Add greens & enjoy!

Video

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Egg & Sausage Cups

Easy, customizable & healthy breakfast for the whole family. Recipe makes 4 Individual cups but can easily be doubled.

Easy, customizable & healthy breakfast for the whole family. Recipe makes 4 Individual cups but can easily be doubled.

All of the ingredients needed to make this recipe are available for pre-order and pick up or delivery on Tuesday, March 24th!  We’re also teaming up with other local producers to offer fresh baked rolls & bread, butter and pea shoots along with our normal offerings.  Easy online ordering can be found here: Pick Up & Delivery Options

Egg & Sausage Cups

Easy, customizable & healthy breakfast for the whole family. Recipe makes 4 individual cups but can easily be doubled.
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Course: Breakfast
Cuisine: American
Keyword: eggs
Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 4 cups

Equipment

  • Muffin Tin

Ingredients

  • Mossycup Farms Breakfast sausage or chorizo
  • 2 Strips Mossycup Farms Bacon
  • 1/4 Red onion
  • Greens pea shoots, spinach or other
  • 3 Free Range Eggs
  • Optional Additions: green onion tomato, bell pepper

Instructions

  • Preheat oven to 350.
  • Press breakfast sausage into bottom of muffin pan cups filling 1/3 and bake for 5 minutes.
  • While sausage is baking cut bacon and onion into bite size pieces and sauté together until cooked but not crisp.
  • Remove sausage from oven - do not drain extra fat (will prevent sticking and add flavor). Add layer of bacon & onion and greens or other toppings.
  • Beat eggs together and fill cups the rest of the way.
  • Bake 10 to 15 minutes or until eggs look fully cooked. Enjoy!

 

Our Go-to Waffle Recipe

This recipe can be made with any all purpose flour or milk. 3 of the 4 people in our house are gluten and dairy free so I use this gluten free flour and full fat coconut milk. Using lard in the recipe gives the waffles a nice, crispy outer shell. These are our kids favorite and is the recipe we make when we have overnight guests and want “normal” tasting allergy friendly waffles. Enjoy!

Interested in purchasing lard to render and cook with at home? Contact us for details. Did you know that when you purchase a custom whole or half hog share the Ventura Locker will render the lard for you? Check out our online store for details on reserving a pork share.

Our Go-to Waffle Recipe

This recipe can be made with any all purpose flour or milk. 3 of the 4 people in our house are gluten and dairy free so I use this gluten free flour and full fat coconut milk. Using lard in the recipe gives the waffles a nice, crispy outer shell. These are our kids favorite and is the recipe we make when we have overnight guests and want “normal” tasting allergy friendly waffles. Enjoy!
Interested in purchasing lard to render and cook with at home? Contact us for details. Did you know that when you purchase a custom whole or half hog share the Ventura Locker will render the lard for you? Check out our online store for details on reserving a pork share.
Print Pin
Course: Breakfast
Cuisine: American
Keyword: eggs, lard

Ingredients

  • cups Gluten-Free Flour Blend or All Purpose Flour
  • 1 tbsp Baking Powder
  • 3 tbsp Sugar
  • ½ tsp Salt
  • 1 tsp Cinnamon
  • 2 large Free Range Eggs
  • ½ cup Lard or oil
  • 2 cups Milk (we use whole fat coconut milk)
  • 1 tsp Vanilla Extract

Instructions

  • Preheat waffle iron and coat with lard or cooking spray.
  • Whisk together flour, baking powder, sugar, salt and cinnamon until well combined.
  • Add remaining ingredients to the dry ingredients and mix well (batter should be a bit thick).
  • Scoop batter onto hot waffle iron and cook until golden brown.
  • Serve hot with butter and syrup or your favorite toppings.

 

Maple Glazed Donut Holes

The trick to the perfect donut hole?  Lard.  These rarely get the chance to cool down before being gobbled up in our house.  Can be made gluten and dairy free if desired.

Maple Glazed Donut Holes

The trick to the perfect donut hole?  Lard.  These rarely get the chance to cool down before being gobbled up in our house.  Can be made gluten and dairy free if desired.
Print Pin
Course: Breakfast
Cuisine: American
Keyword: eggs, lard
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 12

Equipment

  • Heavy-Bottomed Pot or Fryer

Ingredients

  • 4 cups Lard for frying
  • 2 cups Gluten-Free Flour Blend or All Purpose Flour
  • 2 tbsp Local Honey
  • 3 tsp Baking Powder
  • ½ tsp Salt
  • 2 cup Milk (full fat coconut milk for dairy-free)
  • 1 large Free Range Egg
  • ¼ cup Butter melted (or dairy-free alternative)

Maple Glaze

  • 1 cup Powdered Sugar
  • 3 tbsp Butter melted (or dairy-free alternative)
  • cup Great River Maple Syrup (robust for extra flavor)

Instructions

  • Heat lard in a heavy-bottomed pot or fryer until a temperate of 350 degrees is reached.
  • In one bowl, mix together the dry ingredients. In another bowl, whisk the milk and egg together and then add to dry ingredients along with the melted butter until a soft, but thick dough forms. Adjust milk and flour as necessary.
  • Using a cookie scoop or spoon, scoop dough into a ball and drop into hot lard, working in batches.
  • Remove the donut holes from the lard using a slotted spoon onto a baking sheet lined with paper towels.
  • Whisk glaze ingredients together and dip the slightly cooled (but still warm) donut holes into the glaze.

Whipped Lard With Herbs

I’ve made this recipe twice in the last month – once for the Field Day we hosted at our farm in August and again this weekend for the Preservation Celebration at the Central Gardens of North Iowa. It’s pretty fabulous when smeared on some crusty sourdough bread. Another option is to make this recipe with half lard and half butter.

Whipped Lard with Herbs

It’s pretty fabulous when smeared on some crusty sourdough bread. Another option is to make this recipe with half lard and half butter. Any fresh or dried herbs that you like can be substituted here!
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Course: Side Dish
Cuisine: American
Keyword: lard
Prep Time: 5 minutes
Chill Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 1 bowl
Author: Laura Tidrick

Equipment

  • Saucepan
  • Electric Mixer

Ingredients

  • 2-3 cups Mossycup Farms Leaf Lard
  • 1 clove Garlic finely chopped
  • 1 tbsp Garlic Scape, Shallot, or Scallions finely chopped
  • 1 tsp Herbs parsley, chives, rosemary, thyme, etc.
  • Salt & Pepper to taste

Instructions

  • Combine all ingredients in a sauce pan and cook over low heat until lard has melted and is clear.
  • Transfer to a container with a lid and chill until firm.
  • Using an electric mixer, whip until fluffy.
  • Keep chilled and serve with bread or crackers.

How to: Render Lard

Rendering lard at home is easier than most people realize. When properly rendered, at a low temperature, your lard should be snowy white and nearly odorless making it ideal for all types of cooking.

  1. Get out your fat!  I prefer to have the butcher grind the fat for me so that its ready to go when I get it home.  If you buy lard from us, it will be ground. If the fat is in large pieces it’s no biggie though – Just trim off any large chunks of meat or blood and then cut into ½” cubes.
  2. Set it on the counter and forget it for a while…  I keep my fat frozen until I’m ready to render so I often take it out of the freezer the night before and let it thaw.  It’s not important that it be completely thawed but it render more evenly if it is.
  3. Set your oven or crockpot to low and go do something else.  Set your oven to 200 – 250 degrees or your crockpot to low. Check back every half hour or so and give it a stir.  Allow 2 to 3 hours for partially frozen fat to liquefy.  A little less time if completely thawed and a little more if completely frozen.  Low and slow is the key – cooking at higher temperatures can cause scorching, which gives the fat a yellow color and a burned smell.  
  4. Strain out the solids (cracklings).  Place a double layer of cheesecloth inside a metal strainer or colander and place over a larger container that will collect the pure fat (not plastic as it may melt!).  Ladle hot fat into the cheesecloth/strainer to separate from the solids.
  5. Repeat if desired.  One pass through the cheesecloth should be adequate but if you would like your fat to be extra pure a second straining can be done.
  6. Store & Cool.  The pure fat can now be ladled into clean mason jars or other storage containers and left to cool.  Once cooled the fat can either be refrigerated or frozen until you’re ready to use it.
  7. Eat the cracklings?!?  Cracklings (the meaty chunks you just strained out of the fat) can be salted and cooked over medium heat in a fry pan until crispy.  Some people really like them and some don’t – your choice! I feed most of mine to the chickens and they love them!

Interested in purchasing lard to render at home? Visit our Shop Page or Contact Us!

Pork & Potato Stew

This is one of my favorite stew recipes. I made this recipe yesterday and the house smelled great all day while the broth was simmering. A fresh pork hock (also known as a ham hock) is perfect for soups and stews and deserves more credit than its given. This cut is from the leg area directly below the ham and has a large bone and good quantity of meat. After simmering in the broth the meat is tender and easily pulls apart. A hock can be used in a recipe that calls for a ham bone – want the smokey cured flavor? Just add a few of slices of bacon!

Interested in purchasing a hock or two? CLICK HERE to see what we currently have in stock or CONTACT US

Pork & Potato Stew

Not your typical potato soup. A little spicy, a little sweet, and a lot of flavor.
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Course: Main Course, Soup
Cuisine: American
Keyword: pork
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 8 servings
Author: Laura Tidrick

Equipment

  • Stock Pot or Crock Pot

Ingredients

For the Broth

  • 1 Mossycup Farms Pork Hock or 2lbs pork bones
  • 1 Pork Trotter
  • 5 quarts Water
  • Salt to taste
  • 1 Onion large, sliced
  • 4 stalks Celery
  • 3 cloves Garlic

For the Stew

  • 1 bunch Celery
  • 1 Onion large
  • 5 Purple Potatoes
  • 2 Sweet Potatoes
  • 1 head Cauliflower
  • 1 lb Spicy Italian Sausage
  • 4 slices Bacon
  • Pork Reserved from Hocks
  • 1 can Coconut Milk or Coconut Cream
  • Cabbage optional, chopped
  • 2 Carrots optional, chopped
  • 1 bunch Spinach optional
  • 1 bunch Kale optional

Instructions

  • Rinse hock and trotter well and add to stock or crock pot along with water, salt, onion, garlic, and celery over medium-high heat.
  • Once the water begins to boil, reduce heat to low and continue to simmer for 4 - 8 hours, stirring occasionally. Can be simmered longer, up to overnight.
  • Remove broth from heat source and strain through a mesh strainer or cheesecloth into a clean pot. Reserve meat from hock for later use.
  • While the broth is cooking, prepare the stew ingredients. Brown the Italian Sausage and remove from pan. Chop celery and onion and sauté in reserved fat from the Italian Sausage until onion is translucent.
  • Chop purple and sweet potatoes, cauliflower, and bacon into bite-sized chunks and add to broth along with celery and onion. Cook over medium heat until the potatoes are soft.
  • Add Italian Sausage, reserve pork hock meat, and coconut milk. Cook until well heated.