Flavorful, Tender and Juicy Chicken Every Time
All you need to make a meal memorable is one great main course. Few main courses are as versatile and healthy as chicken.
Bell & Evans chicken will take your recipes from good to absolutely delectable. Make your next family gathering an occasion to remember with a Bell & Evans chicken main course.
Bell & Evans Brined, Roasted Chicken, Tossed with Farfalle, Kale and Mushrooms in a Mascarpone Broth
Ingredients:
- 6 oz. cooked farfalle
- 1 tbsp. shallots or sweet onion
- ½ tsp. garlic, minced
- ½ cup mushrooms, sliced
- 1 ½ cups kale, shredded
- 5 oz. brined*, roasted and pulled Bell & Evans chicken (see below for chicken brine recipe)
- ¾ cup strong chicken stock
- 4 oz. mascarpone cheese
- 1 tbsp. chives, chopped
- Kosher salt to taste
- Freshly ground black pepper to taste
Preparation
Sauté shallots until tender, add garlic and cook until the aroma is rising up deliciously. Add mushrooms, sauté for just a brief while. Add kale and sauté for another little bit. Add chicken and toss well. Add chicken stock, cover and it all steam for 3 minutes. Stir in mascarpone cheese, then dip the already-cooked pasta into hot water and add to the pan. Toss in chives, and add a finishing touch of salt and pepper. Serve and savor this dish immediately.
Chicken Brine
Ingredients:
- 1 gallon water
- 1 cup kosher salt
- 6 cloves garlic
- 1 large onion, coarsely chopped
- 1 large carrot, coarsely chopped
- 2 celery stalks, coarsely chopped
- 10 black pepper corns
- 1 large sprig each of fresh sage, thyme, and oregano
- 2 lemons, cut into thirds
Preparation
Crush fresh herbs and pepper corns to release the flavorful oils; perhaps use the bottom of your sauté pan. Add all ingredients to a large pot, except the ice water of course. Bring to a boil and simmer for 15 minutes. Stir in ice water to cool it down. Add chicken and brine as long as desired.
Bell & Evans chicken is the good-tasting, good-for-you chicken. Our chickens are raised cage free, and their meat is free of hormones and steroids.
