Cooking Instructions

 
Chicken Cooking Instructions

Chicken / Pork / Beef / Turkey

 

As the chickens at Dominion Valley Farm are raised only on pasture, they are a leaner meat --care should be taken when cooking, particularly not to overcook.  These times are much less than you would use to prepare a store-bought, factory bird; but if cooking times are kept to a safe minimum, you will have a deliciously moist and tender chicken!  Please follow these times rather than using a meat thermometer. 

 

 

Whole Chicken

Oven:  17-18 minutes per lb.* at 350 degrees.  Add more time for a stuffed bird. 

Grill:  17-18 minutes per lb.* on low heat. 

 

*If chicken is more than 5-1/2 lbs., cut your time down to 14-15 minutes per lb.

 


Cut-up Chicken (including bone-in breast packages and leg/thigh packages)

Oven:   4-lb. bird - 50 minutes at 350 degrees.

            5-lb. bird - 55 minutes at 350 degrees.

Add 5 more minutes for closer to 6-lb. bird; subtract 5 minutes for closer to 3-lb. bird. 

Grill:     4-lb. bird - 30-35 minutes on low heat.

             5-lb. bird - 35-40 minutes on low heat.

 

It is helpful to keep the legs and wings either on the upper rack of your grill or around the edges if using charcoal.  As the breasts are quite large, they may need to go an additional 3-5 minutes.  

 

 

Boneless Breasts

11-13 minutes total, low grill or low-medium pan; bake at 350 for 20-25 minutes, depending on size.

 

 

Grilling Chicken

Grill:  Open and butterfly the chicken onto the grill, skin/breast side down first.  Grill for 10 minutes - LOW grill!  After 10 minutes, flip the bird over onto the cage side.  Continue grilling over low heat for another 35-40 minutes for a 4-5 lb. chicken. 

 

 
Pork Cooking Instructions

Chicken / Pork / Beef / Turkey

 

Cooking Time Suggestions

Brat patties          2-3 minutes per side
Bratwurst             4-6 minutes per side
Bone-in Chops     6 minutes per side
Butterfly Chops    2-3 minutes per side (unstuffed)
Steaks                 7-8 minutes per side
Country Ribs        8-10 minutes per side
Roasts                 140-145 degrees internal temperature
Breakfast Sausage  Medium-low heat, 10-15 minutes, spray pan to prevent sticking
Smoked ham       Approx. 18 minutes per pound at 325

                            covered dish with liquid added (water, apple juice, white soda, etc.)
Ham Steak          350 degrees in oven or medium-low on stovetop, 20 minutes

                            covered dish with liquid added (water, apple juice, white soda, etc.)
Ground Pork        Use in place of ground beef in any recipe!

 

Remember:  The meat keeps cooking after you take it off the grill or out of the oven.  Take your chops, steaks, roasts out of the oven or off of the grill when the meat is "pinker than you prefer"; cover with foil and let the meat rest for 10 minutes.  It will actually keep cooking on the inside but remain moist and tender. 

 

Cooking Instructions

 
Turkey Cooking Instructions

Chicken / Pork / Beef / Turkey

 

 

Cooking Time Suggestions

 

For a whole turkey:

 

325 degrees

12-15 minutes per pound

(for turkeys over 20#, reduce cooking time to 10-12 minutes per pound)

 

These time suggestions are assuming only the thawed turkey in the oven.  If you have potatoes, veggies, etc., in the oven at the same time, you may need to increase your cooking time slightly.  Also, if you have stuffed the turkey, use the longer cooking time.  The internal temperature should reach at 165-170 degrees.

 

 

Smoked Tukey:

 

Your smoked turkey is already fully cooked.  It is even delicious cold!  To warm your turkey throughout, place in a large pan with a small amount of liquid at the bottom.  Cover the pan to help steam the turkey.  Bake at 325 degrees for 1-1/2 to 2 hours.

 

 
Beef Cooking Instructions

Chicken / Pork / Beef / Turkey

 

 

Cooking Time Suggestions

Beef patties       4 minutes per side 6" under broiler
                          6 minutes per side on low grill
Steaks               6-8 minutes per side
Roasts               130-140 degrees internal temp.

 

Also remember that meat keeps cooking after you take it off of the grill or out of the oven.  Take your patties, roasts and steaks off the grill or out of the oven when the meat is "pinker" than you prefer; cover and let the meat rest for 10 minutes.  It will continue to cook during this resting period and will remain moist and tender.