Chicken Recipes and Cooking Tips

Beef Recipes

Pork Recipes and Cooking Times

Duck and Turkey Recipes and Cooking Tips



Chicken Cooking Instructions


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 minutes total, low grill or low-medium pan.

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. 

Irresistible Oven-Fried Chicken 

DVF chicken, 4-6 pounds, cut into 8 pieces

1/2 cup butter               1/2 cup lard

2 eggs, beaten              6 T. milk

1 cup flour                    4 t. salt

4 t. paprika                   4 t. pepper


Preheat the oven to 425 degrees.  Melt butter and lard in an 11 x 15 inch pan in hot oven.  Mix egg and milk together in a bowl.  Mix dry ingredients in a plastic bag.  Dip chicken in milk/egg mixture, then shake in bag until coated.  Place skin side down in melted butter/lard and bake for 25 minutes.  Turn chicken pieces over and bake another 25 minutes, until crisp. 


I don’t think "irresistible" even begins to explain how good this chicken is!!!  I was a bit surprised by the amount of salt and pepper in the mixture, but go with it – it's amazing!  We hijacked this recipe from another farmer that we have followed for years and who basically helped us get started in our pasture-raised farming endeavor.  Thanks, Joel!

Zuni Cafe's Roasted Chicken 

Definitely one of the BEST chicken recipes in our repertoire!  There is a little extra planning time, as you begin the salting/drying process 2 days early, but it is actually quite simple to assemble and oh-so worth it!

One small DVF chicken, 2 3/4 to 3 1/2 pounds
4 tender sprigs fresh thyme, marjoram, rosemary or sage, about 1/2 inch long
3/4 teaspoon salt
3/4 to 1 teaspoon freshly cracked black pepper

Step #1:  Season the chicken (1 to 3 days before serving; give a 3-1/4 to 3-1/2 pound chicken at least 2 days).  

Remove and discard any fat from inside the chicken.  Rinse the chicken and pat very dry inside and out. Be thorough — a wet chicken will spend too much time steaming before it begins to turn golden brown.  

Approaching from the edge of the cavity, slide a finger under the skin of each of the breasts, making 2 little pockets.  Now use the tip of your finger to gently loosen a pocket of skin on the outside of the thickest section of each thigh. Using your finger, shove an herb sprig into each of the 4 pockets.  

Season the chicken liberally all over with salt and pepper. Season the thick sections a little more heavily than the skinny ankles and wings.  Sprinkle a little of the salt just inside the cavity, on the backbone, but don’t otherwise worry about seasoning the inside. Twist and tuck the wing tips behind the shoulders. Cover loosely and refrigerate.

Step #2:  Prepare your oven and pan

Preheat the oven to 475°F.  Choose a shallow flameproof roasting pan or dish barely larger than the chicken, or use a 10-inch skillet with an all-metal handle (we used a 12-inch cast iron frying pan for a 3 1/2 pound chicken). Preheat the pan over medium heat. Wipe the chicken dry and set it breast side up in the pan. It should sizzle.

Step #3:  Roast the chicken  

Place the chicken in the pan in the center of the oven and listen and watch for it to start browning within 20 minutes. If it doesn’t, raise the temperature progressively until it does. The skin should blister, but if the chicken begins to char, or the fat is smoking, reduce temperature by 25 degrees. After about 30 minutes, turn the bird over — drying the bird and preheating the pan should keep the skin from sticking. Roast for another 10 to 20 minutes, depending on size, then flip back over to recrisp the breast skin, another 5 to 10 minutes.  Remove chicken from the oven and let rest at least 10 minutes.  Very important!  The meat will become more tender and uniformly succulent as it cools.  Drain the flavorful drippings from the bird and the pan for the delicious juices and/or make a gravy, if desired.  

Thanks, Deb, for this awesome recipe!!!  Personally, it was soooo good, I would definitely make two small chickens at a time and enjoy the leftovers!

Zippy Grilled BBQ Chicken

DVF chicken, cut into 8 pieces

1 cup packed brown sugar                    1 cup ketchup

1/2 cup water                                      1/2 cup cider vinegar
1/2 cup finely chopped onion                 1/2 can (4 ounces) tomato sauce
1/2 cup corn syrup                               1/2 cup molasses
1/2 can (3 ounces) tomato paste           1 T. Worcestershire sauce
3/4 t. garlic powder                               3/4 t. ground pepper 
1-1/2 t. liquid smoke (optional)              1-1/2 t. prepared mustard
1/2 t. onion salt                                   1/2 t. celery salt

To prepare the BBQ sauce:  In a large saucepan, combine all sauce ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, for about 1 hour.  Remove from the heat; cool.  Yield:  1 quart  

To prepare the chicken:  Grill on low heat for approx. 35 minutes, keeping the smaller pieces to the side or on the top rack.  Brush with plenty of your delicious BBQ sauce!

We have enjoyed this BBQ sauce on all kinds of pork also - JUST AWESOME!!!  The boys don't want me to buy the "store-bought stuff" again after tasting this recipe.  


Heavenly Chicken 

DVF chicken, cut into 8 pieces
1-1/2 t. garlic powder
1 cup cornstarch
6 eggs
2-4 T. shortening or oil for frying (although DVF lard would be the best choice!)


2/3 cup sugar                            1/2 cup vinegar (rice vinegar is the best!)
3/4 T. ketchup                           1 T. soy sauce
1/4 cup chicken broth                 dash of salt

Sprinkle chicken pieces with garlic powder on both sides. Cover and let stand for 30 minutes in the fridge. 

While you're waiting, mix all the sauce ingredients together in a pan and cook over medium-low heat until the mixture comes to a boil, stirring often. Remove from heat and let stand. 
Place cornstarch in a bowl or large plastic bag. In another bowl, add the eggs and beat well. In a large skillet, heat 1-2 T. of shortening or oil. When the oil is hot enough to fry in but not so hot it's smoking, it's ready to go. Roll the chicken pieces in the cornstarch first and then dip them in the egg mixture. Place in the frying pan and fry until edges are lightly brown, turning frequently. This may need to be done in a couple of batches, adding more oil to the fry pan as necessary.

Remove chicken pieces to a cookie sheet with a lip on it or in a jelly roll pan. Spoon sauce over all pieces. Bake at 350 degrees for 50-55 minutes. Halfway through, baste with the sauce in the bottom of the pan. The sauce will thicken and start to caramelize on the chicken pieces. Remove pieces from the pan carefully so the delicious crust is not dislodged.

This can also be made with chicken wings and served alone as an appetizer. By using the rice vinegar, it reminded me of a fabulous dish I had at a Chinese restaurant. 

Crispy Dijon Chicken

1-2 eggs
2 tsp herb seasoning blend
2 tsp lemon juice
2 tsp Dijon mustard
1-2 cups cornflake crumbs
1/4 cup grated Parmesan cheese
Chicken pieces

In a shallow bowl, combine eggs, seasoning blend, lemon juice and mustard. In another bowl (or plastic bag) combine the cornflake crumbs and Parmesan cheese. Roll the chicken in egg mixture, then in crumb mixture. Places in a greased baking pan. Bake, uncovered, at 350° for one hour. 

Lemon Herb Chicken


1/4 cup vegetable oil
1/4 tsp pepper
1/4 cup ketchup
1/2 tsp rosemary leaves
2 tsp lemon juice
1/2 tsp marjoram leaves
2 tsp soy sauce
1/2 tsp thyme leaves
1/4 tsp salt
4-5 lb chicken (cut up)

5 cups corn cereal (such as Corn Flakes), crushed to 3 cups
Cooking spray 

In large mixing bowl (or resealable bag), stir together oil, ketchup, lemon juice, soy sauce, salt, pepper and herbs. Add chicken and coat. Cover or seal and refrigerate several hours. 

Remove chicken pieces from marinade and coat with crushed cereal. Place in a single layer, skin side up, in a shallow pan coated with cooking spray.   Bake at 350 degrees for 50 minutes. 


Rosemary, Lemon and Garlic Chicken

DVF whole chicken (approx. 4-5 lbs.)
1 lemon, quartered
kosher salt, ground pepper to taste
8 cloves garlic, crushed
4 fresh rosemary sprigs (or dried rosemary)
1/3 cup olive oil
1/4 cup lemon juice
1 t. ground pepper
1/2 t. salt

Preheat oven to 350 degrees. Rinse the chicken and pat dry. Rub inside and out with the cut sides of the lemon quarters. Then, rub with kosher salt and ground pepper. Place the lemon quarters, 4 of the garlic cloves, and 2 of the rosemary sprigs in the cavity of the chicken. Place, breast side up, in a lightly oiled roasting pan.

Chop the remaining garlic coarsely. Remove the needles from the remaining rosemary sprigs and chop coarsely. In a small saucepan over medium heat, combine the chopped garlic and rosemary, olive oil, lemon juice, ground pepper and salt. Bring to a simmer and simmer until aromatic, about 3 minutes. Remove from heat.

Roast the chicken for a total of 17-18 minutes per pound, basting with the olive oil mixture every 15 minutes. Remove from oven, cover loosely with foil and let rest for 10-15 minutes. 


Chicken Cordon Bleu

2 DVF cut-up chickens, will use 4 breast halves
4 thin slices fully cooked smoked ham
4 thin slices Swiss cheese
1/2 cup flour
1/2 t. salt
1/2 t. pepper
1 egg, slightly beaten
1/2 cup dry bread crumbs
3 T. vegetable or olive oil

Remove skin and bones from chicken breasts. Set the remaining legs, thighs and wings aside for another use (see suggestion below). Flatten each chicken breast to 1/2 to 1/4 inch between waxed paper. Place 1 slice ham and 1 slice cheese on each chicken breasts. Roll up carefully, beginning at narrow end. Secure with wooden picks. Mix flour, salt and pepper. Coat rolls with flour mixture. Dip rolls in egg and then roll in bread crumbs.

Heat oil in skillet over medium heat. Cook rolls in oil for 10 minutes, turning occasionally, until light brown. Cover and simmer another 8 minutes or until juices run clear. Makes 4 large servings. 

Orange Glazed Chicken

DVF whole chicken (approx. 4-5 lbs.)
1 t. salt
1 t. pepper
1/2 t. thyme
1/2 t. rosemary
1 t. rubbed sage
1 small apple
1 small orange
1 small onion, quartered
1/2 celery rib, cut in half
1/4 cup butter, melted
1/3 cup orange marmalade
1/3 cup orange juice
1/2 T. honey

In a small bowl, combine the salt, pepper, thyme, rosemary and sage. Rub 1-1/2 t. of this seasoning mixture in the chicken cavity. Place the fruit, onion and celery in the cavity; tie drumsticks together. Place chicken, breast side up, in a roasting pan. Combine butter and remaining seasoning mixture; brush over chicken. Bake, uncovered, at 350 degrees for 17-18 minutes per pound. Meanwhile, combine marmalade, orange juice and honey in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until thickened, stirring occasionally. Set aside and keep warm. Begin brushing chicken with orange glaze after first 30-45 minutes of cook time. Continue brushing occasionally until chicken is cooked through. Remove from oven and let rest for 10 minutes before carving.

Oven-Roasted Whole Chicken

Whole DVF chicken (3 1/2 - 5 lbs.)
Potatoes, cut into 1" chunks
Carrots, cut into 1" chunks
Onions, cut into chunks (optional)
Various spices to taste (salt, pepper, thyme, rosemary, parsley, etc.)

Place chicken, breast side up, in large shallow pan or roasting pan. If desired, spray or brush with olive oil and spinkle with kosher or table salt. Place cut-up vegetables around chicken. Add 1/2 - 3/4 cup water to prevent sticking and to help the vegetables become tender. Sprinkle spices on bird and vegetables. Cover and bake at 350° for 1 hour and 20 minutes to 1 hour and 30 minutes (about 17-18 minutes per pound). During the last 1/2 hour, remove cover to get a nice brown skin. Remove from the oven and let stand at least 10 minutes before carving to allow juices to distribute evenly throughout the bird. If gravy is desired, drain juices into a saucepan and bring to a boil; mix 1 tbsp cold water with 1 tbsp corn starch and add to boiling juices, stirring frequently until thickened.

This is one of the easiest and best ways to prepare a DVF chicken. Because there are no sauces nor breading, the flavor of the chicken really stands out. The skin is lightly brown and crisp whereas the meat is tender and juicy. Yum, yum! 


Creamy Chicken Veggie Soup with Wild Rice

1/2 DVF chicken (legs, thighs and wings – keep breasts for another recipe)
4 cups water
2 chicken bouillon cubes
Poultry seasoning
1 cup wild rice
3 T. butter
3 T. flour
1 c. diced carrots
1 c. chopped celery
1/4 c. chopped onion
1 c. cream or half-and-half

Cook chicken in water with bouillon cubes and poultry seasoning. In another pot, cook wild rice according to package directions. Let cooked chicken cool; remove from bones and cut into bite-sized pieces. Skim fat from chicken stock. Make a roux by melting butter over medium heat and stirring in flour. Cook until smooth and bubbly. Remove from heat and gradually stir in the chicken stock. Return to heat and cook until mixture boils. Stir continually one minute longer. Add carrots, celery and onion. Reduce heat and simmer for 20 minutes or until vegetables are tender. Add cream and stir until warmed. Add rice until warmed. Do not boil.

This is a delicious recipe that was shared with us by one of our customers. I have personally used a whole chicken and doubled all of the ingredients to make a big batch of soup!

Mother's Day Herb-Roasted Chicken

DVF whole chicken, 4-6 pounds
1-2 teaspoons minced garlic (1-2 cloves)
1 teaspoon dry mustard
1/2 tablespoon chopped fresh rosemary leaves
1/2 tablespoon chopped fresh sage leaves
1/2 teaspoon chopped fresh thyme leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon good olive oil
1 tablespoon freshly squeezed lemon juice
1/2 cup dry white wine

Preheat the oven to 350 degrees.  Place the chicken, breast side up, in a roast pan or 9 x 13 glass pan.

In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.

Roast the chicken for approx. 17 minutes per pound, until the skin is golden brown.  When the chicken is done, cover with foil and allow it to rest at room temperature for 10 minutes. Slice and serve with the pan juices spooned over. 

A customer of ours shared this delicious recipe, and I dubbed it "Mother's Day Herb-Roasted Chicken."  For Mother's Day 2012, my wonderful men built me an herb garden.  When I saw this recipe used fresh herbs--and I had every one of them in my new garden--I had to give it a try.  It was just delicious!!! 

My Herb Garden.JPG


Perfect Chicken Stock  
DV Farm whole chicken or parts (such as legs/thighs) or just leftover bones and skin
Cold water
Place chicken/bones in large stockpot, cover with cold tap water.  Add a small amount of white vinegar, approximately 2-3 teaspoons per gallon of water.  Allow this to sit, without heating, for at least an hour.  The vinegar helps to extract all of the wonderful nutrients from the bones.  Once the water is heated, the pores of the bones close up and don't release quite as much goodness.  After the resting period, cover and bring your stockpot to a boil.  Reduce heat to a gentle simmer.  If using a whole chicken or just the parts, remove the meat once fully cooked, in approximately 2 hours.  Set the meat aside for a separate use.  Return bones and skin back to the stockpot and continue simmering for as long as you would like, even up to 24-48 hours!  Okay, I've never gone that long, but a good 4-6 hours will give you an amazing mineral-rich stock.  Once your simmering is finished, allow to cool slightly and then strain your stock, throwing out all of the bones and skin that have left their wonderful nutrients in your pot.  At this point, I like to cool the stock and then place in the refrigerator to allow the fat to coagulate at the top; then skim the fat.  You should now have a beautiful gelatinous stock!  Use for your favorite recipes, easily dividing into 1-cup or 4-cup, etc., freezer bags and having it readily on hand.  Can be frozen for months and months. 



Wine Braised Beef

3 lbs DVF Galloway sirloin steak
1 clove garlic
2 cans golden mushroom soup
dried thyme to taste
3/4 cup red wine
fresh ground pepper to taste
1 pkg dried onion soup mix

In a bowl, mix together mushroom soup, red wine, package of onion soup mix, chopped clove of garlic, thyme and pepper. Take the steak and cut it into 1/2-inch strips and place in a large casserole dish. Pour the sauce mixture over the top and mix well. Cover and bake in a 275° oven for 2 hours. Serve with rice or egg noodles.

Crock Pot Beef Stew

3 carrots, cut up
1 bay leaf
3 potatoes, cut up
1 tsp salt
2 lbs DVF Galloway stew meat
1/2 tsp pepper
1 cup water or beef stock
1 tsp paprika
1 tsp Worcestershire sauce
3 onions, quartered
1 garlic clove
1 stalk celery with tops, cut up

Cut the vegetables into bite-size pieces. Add all ingredients to the crock pot. Stir just enough to mix the spices. Cover and set to Low for 10-12 hours or High for 5-6 hours.

Another great recipe from Kay Castner, Kaehler’s Mill Farm. 

Baked Ziti with Peppers

1/2-1 lb DVF lean ground beef
3 cups green, red and/or yellow bell pepper strips
1 cup sliced onion
1 jar (26 oz) spaghetti sauce
1/4 cup Parmesan cheese (divided)
1 tsp oregano
2 cups shredded mozzarella cheese
3 cups cooked ziti or mostaccioli

Heat oven to 375°. In large saucepan brown ground beef with peppers and onions until meat is browned and peppers begin to soften; drain. Return pepper mixture to saucepan; stir in pasta sauce, 2 tbsp Parmesan cheese, oregano, 1 cup mozzarella and cooked pasta. Spoon into a 9 x 13" baking dish. Sprinkle with remaining mozzarella and Parmesan cheese. Bake uncovered for 30 minutes or until hot and bubbly.

Can be made ahead and refrigerated. Bake a little longer until heated through.

Beef Cube Marinade

2 tbsp vinegar
1-1/2 tsp ground ginger
1 clove garlic, minced
2 tbsp brown sugar
1/2 cup soy sauce
3/4 cup vegetable oil
2-3 pounds cubed DVF sirloin or round steak

In a small bowl, combine vinegar, ginger, garlic, brown sugar, soy sauce and 3/4 cup oil. Blend well. Pour marinade over beef cubes in a large container. Stir to coat beef cubes. Cover and marinate in refrigerator for 3-4 hours or longer. One half hour before preparing, thoroughly drain and dry beef cubes.

We are big fans of fondue, and this has become our New Year’s Eve specialty. This marinade recipe is excellent. I’m sure it could be used to shish kabob instead of fondue also.


1/2 lb DVF Galloway ground beef
1 tbsp sherry
1/2 lb DVF ground pork sausage OR use all beef
1/2 tsp black pepper
1 onion chopped
1 cup diced mushrooms
1 can (6-oz) tomato paste
3 slices DVF chopped bacon
1 qt tomatoes
1 tsp salt
1 bay leaf
1/2 tsp basil
1 pkg mostaccioli
grated parmesan cheese, if desired

Cook bacon slightly. Add meat, onion and mushrooms; stir until brown. Add tomatoes, bay leaf and basil. Season to taste with salt and pepper; simmer for one hour. If sauce becomes too thick, add water. Add tomato paste and sherry and simmer another 15 minutes. Pour sauce over cooked mostaccioli and top with cheese, if desired.

The sauce is better if made a day ahead of time and reheated. Add extra sherry and water when reheating.

Super Sloppy Joes

2 lbs DVF Galloway ground beef
1/2 cup chopped onion
(2) celery ribs with leaves, chopped
1/4 cup chopped green pepper
1-2/3 cups canned crushed tomatoes
1/4 cup ketchup
2 tbsp brown sugar
1 tbsp vinegar
1 tbsp Worcestershire sauce
1 tbsp steak sauce
1/2 tsp garlic salt
1/4 tsp ground mustard
1/4 tsp paprika
8-10 hamburger buns

In a Dutch oven over medium heat, cook beef, onion, celery and green pepper until the meat is no longer pink and the vegetables are tender; drain. Add the next nine ingredients; mix well. Simmer, uncovered, for 35-40 minutes, stirring occasionally. Spoon 1/2 cup meat mixture onto each bun.

Honey-Garlic Glazed Meatballs

2 lbs. DVF ground beef
2 eggs 
3/4 cup milk

1 cup dry bread crumbs
1/2 cup finely chopped onion
2 t. salt
1 T. butter or margarine
4 garlic cloves, minced

3/4 cup ketchup
1/2 cup honey

3 T. soy sauce

In a large bowl, combine eggs and milk.  Add the bread crumbs, onion and salt.  Crumble beef over mixture and mix well.  Shape into 1-inch balls.  Please in two greased 15 x 10 inch baking pans.  Bake uncovered at 400 degrees for 10-12 minutes or until meat is no longer pink.  

Meanwhile, in a large saucepan, sauté garlic in butter until tender.  Stir in the ketchup, honey and soy sauce.  Bring to a boil.  Reduce heat; cover and simmer for 5 minutes.  Drain meatballs; add to sauce.  Carefully stir to evenly coat.  Cook for 5-10 minutes.  Yield:  About 5-1/2 dozen.


Absolutely the BEST meatball recipe we've ever tried!

Oniony Braised Short Ribs

3 lbs. DV Farm beef short ribs
2-1/2 cups water
1 envelope dry onion soup mix
1/4 cup ketchup
2 T. firmly packed brown sugar
2 T. sherry (optional)
1/2 t. ground ginger

In a slow cooker, arrange short ribs.  Combine water with onion soup mix, ketchup, brown
sugar, sherry, if desired, and ginger; pour over ribs. 

Cook, covered on low for 8 hours. 

We love it served with brown rice and the greasy juice poured over.  I typically use 5-6
lbs. short ribs at a time with this same amount of sauce mix, so you certainly can
decease the amount of sauce ingredients for just one pack of short ribs.

Burgundy Galloway Swiss Steak

2 lbs. DV Farm Swiss steak

4 carrots, sliced
1 c. celery, chopped
2 medium onions, sliced
3 T. tapioca
1 c. burgundy wine
1 c. mushrooms, whole or cut in half
1/2 T. sugar
1 T. salt
2 c. tomatoes
Unfold the Swiss steak and keep one layer on top of the other, place in bottom of 9x13 baking pan.  Add the vegetables (carrots, celery, onions, mushrooms and tomatoes) on top and alongside.  Mix together the wine (we used a cabernet instead), sugar, tapioca and salt; pour over the meat and veggies.  Mix, cover with foil, and bake at 325 degrees for 3-1/2 hours.



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
Smoked ham (whole or half)   Approx. 18 minutes per pound at 325
Ham Steak           350 degrees, 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. 

Balsamic Pork Roast 
2 pounds DV Farm Boston Butt roast, shoulder roast or pork tenderloin
1/2 t. salt
1/4 t. pepper
1 clove garlic, crushed
1/2 cup water
1/2 cup brown sugar
1 T. cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 T. soy sauce
Mix together the salt, pepper and garlic.  Rub over pork roast.  Place 1/2 cup water and pork in slow cooker.  Cook on low for 6-8 hours.  One hour before the roast is finished, mix together the ingredients for the glaze in a small saucepan:  Brown sugar, cornstarch, balsamic vinegar, water, soy sauce.  Heat over medium heat and stir until mixture thickens, about 4 minutes.  Brush meat with glaze 2 or 3 times during the last hour of cooking.  (For a more caramelized crust, we removed the meat from the crockpot and placed in a baking pan, glazed again, and set under broiler for 1-2 minutes until bubbly and caramelized.)  Serve with remaining glaze on the side.

Definitely one of the most-requested pork dishes at our house!!!

Sweet & Spicy Pulled Pork

2# DVF pork butt or shoulder roast                      1 onion, thinly sliced

1 T. brown sugar                 1/2 T. paprika            1 t. kosher salt

1/4 t. ground pepper            6 T. cider vinegar       2 t. Worcestershire sauce

3/4 t. crushed red pepper flakes     3/4 t. sugar     1/4 t. mustard powder

1/4 t. garlic salt                  1/8 t. cayenne pepper


Lime-Ginger Mayo:

2 T. mayonnaise            1 t. lime juice         1/2 t. powdered ginger


Rinse the pork roast under cold water and pat dry with paper towels.  Layer the onions in the bottom of a roasting pan or slow cooker.  In a small bowl, combine the brown sugar, paprika, salt and pepper; mix thoroughly.  Rub the mixture all over the roast and place the roast on top of the onions.  In a medium bowl, combine the vinegar, Worcestershire, crushed red pepper flakes, sugar, mustard powder, garlic salt and cayenne pepper; stir to combine.  Drizzle about 1/3 of the vinegar mixture over the roast.  Cover and refrigerate the remaining vinegar mixture.  Cover the roasting pan or slow cooker and roast in a preheated 275-degree oven for 3-5 hours, or in the slow cooker on low heat for 8-10 hours.  Drizzle about 1/3 of the reserved vinegar mixture over the roast during the last 1/2 hour of cooking.  Remove the meat and onions from the cooker, drain and place in a serving bowl.  Shred the meat.  Mix the remaining vinegar mixture into the shredded meat.  Serve on crusty rolls with lime-ginger mayo.  To make the mayonnaise, simply combine all of the ingredients in a small bowl and mix well.  Serve on top of or alongside your pulled pork sandwich. 


One of the samples for our 2013 Farm Open House.  Made many times for gatherings and loved by all!!! 

Fresh Peach BBQ Ribs

2 cups pared, diced peaches
1/4 cup vinegar
1/2 cup peach juice (or water)
1/4 cup brown sugar
1 tsp Worcestershire sauce
1 tsp salt
1/2 tsp oregano
4 drops Tabasco sauce
4 lbs DVF ribs


Place all ingredients (except the ribs) in a food processor or blender.  Puree; then transfer to a small pan.  Simmer into a very thick sauce (about 1 hour).  Salt and then steam ribs for 1 hour; transfer to grill over low/medium heat.  Brush with plenty of peach sauce.  Serve with remaining sauce.  

(Sauce can be made ahead of time and refrigerated.)

These ribs are absolutely delicious, but take a little more time to prepare because of the steaming. I think that’s what was best about them though because they turn out so tender. Peach sauce sounds kind of weird, but you have to try it – it’s just wonderful!

Grilled Chinese Pork Tenderloin

1-3/4 lb pork tenderloin (or other beef or pork)
1/4 cup ketchup
2 tbsp dry sherry
2 tbsp soy sauce
1 tbsp honey
1 tbsp vinegar
1/4 tsp garlic powder

Place meat in plastic bag; set in shallow pan. For marinade, combine ketchup, sherry, soy sauce, honey, vinegar and garlic powder; pour over meat. Close bag and marinate 2-24 hours in refrigerator, turning meat occasionally. Drain meat, reserving the marinade. Place meat on grill over slow coals. Grill meat for 20-30 minutes over low heat, or until nearly done, turning occasionally. Brush with reserved marinade and continue grilling about 10 minutes or until glazed, turning and brushing with marinade every 5 minutes.  Internal temperature should be 140 degrees.  Remove from grill, cover with foil for 10 minutes and allow the meat to rest.

To roast instead of grilling, place meat on rack in shallow roasting pan. Roast a 1-lb. tenderloin for 20-30 minutes at 350 degrees, brushing occasionally with reserved marinade the last 5 minutes.  Following the 10-minute resting instructions above.  If there is extra marinade, heat to serve with meat.

This is our favorite marinade recipe and is very tasty with shish kabobs.

Chops in Mushroom Gravy

6-8 pork chops
1 clove garlic
1 tbsp butter
2 jars (approx. 4-5 oz each) mushrooms
salt and pepper
1 cup dry sherry
8 oz. can beef broth (or 1 cup water with a beef bouillon cube dissolved in it)
2 tbsp cornstarch mixed with 2 tbsp water

Melt butter in large skillet. Flatten garlic or put through a garlic press to release flavor; sauté in butter. Brown pork chops in butter. Salt and pepper to taste. Remove from skillet to a baking pan.

Drain mushrooms. Put mushrooms, sherry and beef broth in skillet used for pork chops. Bring to a boil and pour over chops.

Bake covered at 350° for 45 minutes. Uncover and continue baking another 15 minutes or until done. Remove chops from the pan. Bring sauce to a boil. Add cornstarch/water mixture slowly to sauce and stir until thickened. Pour over chops.

This is my absolute favorite pork chop recipe and always a hit whenever we have guests.

Cranberry Pork Loin End Roast

1 can jellied cranberry sauce
1/2 cup sugar
1/2 cup cranberry juice
1 tsp dry mustard
1/4 tsp ground cloves
2 tbsp corn starch
2 tbsp cold water

In medium bowl, mash sauce and stir in sugar, juice, mustard and cloves. In slow cooker, place end roast; pour sauce over. Cover and cook on low 6-8 hours. Remove and keep warm.

Measure out 2 cups of juices from crock pot (or add enough water to make 2 cups). Put in sauce pan, boil on medium-high; combine corn starch and cold water. Stir into gravy. Season with salt and serve with pork.

Great recipe from Jane Dykema. Love those slow cooker recipes!

Honey-Garlic Pork Chops

4 DVF pork chops
1/4 cup lemon juice
1/4 cup honey
2 tbsp soy sauce
1 tbsp dry sherry
2 cloves garlic, minced

Combine marinade ingredients. Reserve a portion of marinade for basting; refrigerate. Pour balance of marinade over chops in heavy plastic bag; seal. Refrigerate 4-24 hours. Prepare grill on low. Remove chops from marinade. Grill chops 12-15 minutes, turning once, and basting occasionally with reserved marinade.

Navy Bean Soup

8 cups hot water
1 lb (about 2-1/2 cups) dried navy beans
2 cups cubed DVF smoked ham
1 ham bone (if desired)
1/4 cup finely chopped onion
bay leaf
salt and pepper to taste

Add beans and water to large pot. Bring to a rapid boil; boil for 2 minutes. Remove from heat. Cover and let stand one hour. Stir in remaining ingredients. Heat to boiling; reduce heat and simmer until beans are tender, about 1-1/2 hours. Add water during cooking time if necessary. Remove ham bone; trim meat from bone and stir into soup. To increase broth consistency, remove 1/4 cup beans, mash and stir back into soup. Salt and pepper to taste. Makes 7 (1-cup) servings.

I highly recommend taking some of the beans out and mashing as recipe calls for.

Terry's Breakfast Casserole

1 lb. Dominion Valley Farm (of course!) Italian sausage
6-8 eggs, beaten
1 can cream of celery soup (undiluted)
2 cups each mozzarella and cheddar cheese (less to taste)
2 medium-sized baking potatoes

Brown sausage, drain.  Peel potatoes, cut into bite-sized pieces; cut flat, not cubed.  Boil potatoes in salted water to slightly soften, maybe 5 minutes.  Mix all ingredients together, using about 3 cups cheese.  Sprinkle remaining 1 cup cheese on the top.  Bake at 350 degrees for 30-40 minutes, until knife inserted in center comes out clean.  

Herbed Pulled Pork

1 DVF pork roast
1-1/2 tablespoons of your favorite spices (we like sage, thyme, sea salt, pepper and garlic powder)

Mix together your favorite spices, approximately 1-1/2 tablespoons total.  Rub all over the pork roast.  Place roast in a crock pot, adding 1/2 cup water.  Cook on low for 6-8 hours, adding more liquid as needed.  Remove roast from crock pot; shred meat with two forks.  Return shredded meat to liquid in crock, stir well, and warm throughout.  Serve on buns. 

Pork Hocks - Oven Roasted
2 DV Farm pork hocks (UN-smoked)
2 onions, diced
6 garlic cloves
3 bay leaves
2 cinnamon sticks
1/4 cup olive oil
1 can Coca-Cola
Salt and ground black pepper

Preheat oven to 450 degrees.  Season each pork hock to taste with salt and ground pepper.  Spread the onion and garlic all over the bottom of a roasting pan.  Place the pork hocks on top of the onion-garlic mixture; drizzle some olive oil over them, and then pour on the Coca-Cola.  Place in the oven and roast for 25 minutes.  Remove from oven and lower temp to 325 degrees.  Add bay leaves on top of hocks and cinnamon sticks into pan.  Cover with foil.  Place back into the oven and roast for 3 hours.  Remove from oven and easily remove meat from bone.  Serve with pan juices - YUMMY!!!

What an economical and delicious meal!  DV Farm pork hocks are only $4.25/lb., and this meal uses approx. 3-4 lbs. of meat with plenty of leftovers. 

Crockpot Spare Ribs

1 pkg. DV Farm pork spare ribs (or 2 pkg. country ribs)
1 cup ketchup                          1 cup BBQ sauce
¼ cup packed brown sugar      ¼ cup Worcestershire sauce
1 T. balsamic vinegar               1 T molasses
1 clove garlic, minced              2 T. dried minced onion
1 t. Cajun seasoning                1 t. ground mustard
½ t. salt                                    ¼ t. pepper
Cut ribs apart to fit into a slow cooker.  Combine the remaining ingredients; pour over ribs.  Cover and cook on low for 6-7 hours or until meat is tender. 
We love to serve these ribs on top of brown rice, with lots of juices spooned over!



Cranberry-Orange Roast Duck


DVF Duck (7-9 lb. Muscovy or two 5-6 lb. Rouens)
2 medium naval oranges, quartered
2 sprigs fresh rosemary
1-1/2 cups fresh or frozen cranberries, divided
4 cups orange juice
1 cup chicken broth
1/4 cup soy sauce
2 t. sugar
1/4 t. ground ginger
2 garlic cloves, minced
2/3 cup orange marmalade

Prick skin of duck(s) well. Place eight orange quarters, 2 sprigs of rosemary and 1/2 cup of cranberries in duck cavity (or divide evenly between two smaller ducks). Tie drumsticks together. Place breast side up on a rack in a roasting pan. In a large bowl, combine the orange juice, broth, soy sauce, sugar, ginger and garlic; mix well. Refrigerate 1/2 cup for the glaze. Pour 1 cup over the duck; sprinkle with the remaining cranberries. Cover and bake at 350 degrees for 45 minutes. Uncover; bake another 45 minutes, basting frequently with the remaining orange juice mixture. (Drain fat from the pan as it accumulates.) Combine the marmalade and reserved orange juice mixture; spread over the duck. Bake, uncovered, for another 20-30 minutes for smaller Rouens or another 60-90 minutes for a larger Muscovy. (You may need to cover the top of the duck during the last period of cooking time if becoming too brown.) Using a meat thermometer, cook until an internal temperature of 170 degrees is reached. Let duck stand for 10 minutes before carving. Discard the oranges, rosemary and cranberries from the cavity. 


Deer Camp Duck


8-10 lb duck or two smaller ducks
(1) 14 oz bag seasoned bread stuffing
(2) 4 oz cans mushroom pieces
1-1/2 cups chopped onion
1-1/2 cups chopped celery
1/8 cup finely chopped fresh garlic (about 8-10 cloves)
1/2 stick butter
2-3 bay leaves
salt and pepper to taste

Discard liver and simmer neck and giblets in water with bay leaf about 2 hours. Discard bay leaf and save liquid.

Cut up neck meat and giblets and mix into stuffing. Add butter to liquid and simmer until butter is melted.

Mix in onion, celery, mushrooms and garlic to stuffing. Add liquid gradually to stuffing until mixture is moist but not runny.

Season inside and outside of duck with salt and pepper.

Stuff duck with stuffing mixture. Bake any excess stuffing wrapped in foil or in a baking dish the last 1 hour of baking time.

Bake in covered pan with 1 cup of water on bottom for approximately 3 hours at 325°. Uncover pan the last 1/2 hour to brown the duck.

The liquid in pan can be used to make gravy.








Turkey Cooking Tips

Roasting Timetable:

     325 degrees

     12-15 minutes per pound for 12-20 lb. turkey (10-12 minutes per pound for turkeys over 20 pounds)

Note:  These time suggestions are assuming only the 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.  Your turkey should reach an internal temperature in the breast of 165 degrees (not 180 degrees!).  

Cooking Instructions:
Place turkey, breast side up, in a shallow pan.  Rub or brush skin with oil or butter to prevent skin from drying and to enhance the color, if desired.  Cover the pan loosely with foil and then remove the foil for the last ½ hour of baking time for a nice golden color.  Bake in a preheated 325-degree oven.  If you are making a stuffed turkey, stuff just before putting into the oven.  To test for doneness, a meat thermometer inserted deep into the thigh should reach 165 degrees Fahrenheit.  Once your turkey is done, it is very important to let it “rest” for at least 10-15 minutes before carving to allow the juices to disperse throughout the entire bird. 

Smoked Turkey:

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.

Orange-Glazed Turkey 

1 DVF turkey (12-22 lbs.)

2 t. salt
2 t. pepper

4 t. TOTAL of spices, including dried savory, rubbed sage, thyme and/or r
osemary, etc.  

2 pears, apples and/or oranges
1 large onion and celery rib, quartered

1/2 cup butter, melted

3/4 cup orange marmalade
3/4 cup orange juice
1 T. honey

In a small bowl, combine the salt, pepper and other favorite spices.  Rub 1 tablespoon of seasoning mixture inside turkey cavity.  Place the fruit, onion and celery in turkey cavity; tie drumsticks together.  Place breast side up in a roasting pan.  Combine butter and remaining seasonings; brush over turkey.  Bake at 325 degrees for 10 minutes per pound with a foil tent over top.  

eanwhile, combine marmalade, orange juice and honey in a saucepan.  Bring to a boil.  Reduce heat; simmer, uncovered, for 15 minutes or until thickened, stirring occasionally.  Set aside and keep warm.  

Remove tent of foil.  Bake 2-5 minutes per pound longer, until meat thermometer reads 165 to 170 degrees.  Brush occasionally with orange glaze during the last 30-60 minutes of cooking time.  Cover and let stand 15 minutes before carving.  Gravy can be made with the juices (the best gravy ever!!!)

Grilled Apple-Brined Turkey

2 quarts unsweetened apple juice
2-1/2 cups packed brown sugar
1 cup kosher salt
4 ounces fresh gingerroot, peeled and thinly sliced
15 whole cloves
6 garlic cloves, crushed
3 bay leaves
3 medium oranges, quartered
3 quarts cold water
1 DVF turkey (approx. 12-14 lbs.)
2 T. vegetable oil

In a large kettle, combine the first seven ingredients.  Bring to a boil; cook and stir until salt and sugar are dissolved.  Stir in oranges.  Remove from the heat.  Add cold water to cool the marinade to room temperature.  

Remove giblets from the turkey (discard or save for another use).  Place a turkey-sized oven roasting bag inside a second roasting bag; add turkey.  Carefully pour cooled marinade into bag.  Squeeze out a much air as possible; seal bags and turn to coat.  Place in a roasting pan or other large container.  Refrigerate 18-24 hours, turning occasionally.  

Prepare grill for indirect heat.  Drain and discard brine.  Rinse turkey under cold water; pat dry.  Rub oil over skin.  Skewer turkey openings; tie drumsticks together.  

Place breast side up on a rack in a disposable foil roasting pan.  Grill, covered, over indirect low heat for 1 hour.  Tent turkey with foil; grill 1 hour longer or until meat thermometer inserted in the thigh reads 165 to 170 degrees.  Remove from heat; cover and let stand for 15 minutes before carving.  

Grilled Turkey Wings

6 cups water 
1/4# kosher salt
1/4 cup molasses
1/2 cup honey
1/4 cup soy sauce
3/4 T. dried red pepper flakes
3/4 T. dried sage
small bunch fresh thyme
2 to 4 cloves garlic, to taste, crushed
2 pkg. DVF turkey wings

In a medium pan, bring 3 cups water and kosher salt to a boil.  Boil and stir until salt is dissolved.  Remove from heat.  Add molasses, honey, soy sauce, red pepper flakes, sage, thyme and garlic to the salt/water mixture; allow to cool.  Add the remaining 3 cups of water (very cold water).

Remove your turkey wings from the package and cut each into three pieces, discarding the wing tip.  From two packages of Dominion Valley Farm wings, you will have a total of 8 pieces.  Place these pieces into a large bowl.  Pour your liquid mixture over the turkey pieces.  They need to be completely submerged, so add more water until they are covered.  Put a plate or other heavy glass dish over the top to hold the turkey wings into the liquid.  Cover bowl with siran and place in the fridge for 12-24 hours.  

Remove the turkey wing pieces from the liquid and pat to dry.  Fire up the grill on low, and barbeque your wings for approx. 30 minutes.  Remove to a platter and cover with foil.  Let them rest for 5-10 minutes.  Now...devour!!!

Oh-So Creamy Turkey Soup

1 pkg. DVF turkey legs and 1 pkg. DVF turkey wings 
         (OR one leftover Thanksgiving turkey carcass with some meat works great!)

4 quarts water                      

1 cup butter
1 cup flour

3 onions, chopped
2 large carrots, diced

4 ribs celery, diced
2 cups rice, cooked
2 t. salt

3/4 t. pepper
2 cups half & half (or milk)


Place turkey and water in stockpot or Dutch oven; bring to a boil.  Cover, reduce heat, and simmer 1 to 1-1/2 hours.  Remove meat and bones from broth, set aside to cool.  You should have approximately 3 quarts of broth; if not, add water to equal 3 quarts.  Melt butter in large pan; add flour and cook over medium heat, stirring often, for 5 minutes.  Stir onion, carrot and celery into roux; cook over medium heat for 10 minutes, stirring often.  While this is cooking, remove turkey meat from the bones, discarding bones and skin.  Cut turkey into bite-sized pieces; set aside.  

Now, add the vegetable/roux mixture into broth in stockpot.  Add salt and pepper; bring to a boil.  Cover, reduce heat, and simmer for 20-30 minutes until veggies are tender.  Add turkey, cooked rice and half & half into your soup, heat through.  This is a wonderfully thick soup, but you certainly may add a bit more water to taste.

Totally yummy!

Herb-Roasted Turkey Breast

  • 1 DVF bone-in turkey breast, 3-5 pounds
  • 1-2 teaspoons minced garlic (1-2 cloves)
  • 1 teaspoon dry mustard
  • 1/2 tablespoon chopped fresh rosemary leaves
  • 1/2 tablespoon chopped fresh sage leaves
  • 1/2 teaspoon chopped fresh thyme leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon good olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup dry white wine

Preheat the oven to 325 degrees.  Place the turkey breast, skin side up, on a rack in a roast pan.

In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.

Roast the turkey for approx. 20 minutes per pound, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 10 minutes. Slice and serve with the pan juices spooned over the turkey. 

Thank you, Periann, for sharing this wonderful recipe!



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