Chicken recipe needed

The free range farm roasters I bought this fall are very chewy and by the time the joints move freely the meat is over done. I've tried to roast after brining and this did not much help.
I've not had free rangers like this before. I used the carcass for soup and it was so gelatinous it hardened at room temp !
I'm thinking they would do better as a fricassee or stew. What are your reccos ?

Coq a Vin.

What Carl said. They should be perfect for coq au vin.

-Paul W.

A la Normande:

1 Guinea Fowl
170ml (6fl oz) Double Cream
3-4 Rashers Streaky Bacon
3 Dessert Apples
85g (3oz) Butter
85ml (3fl oz) Apple Brandy (Calvados) [optional]
Salt and Pepper

1. Pre-heat oven to 190°C: 375°F: Gas 5.
2. Season the bird well and wrap with bacon.
3. Heat 55g (2oz) of butter and fry the thinly sliced apples for 2 to 3 minutes.
4. Grease a casserole dish with the remaining butter, add the bird and arrange the apple slices around, pour over half of the cream.
5. Roast, basting from time to time for 45 minutes or until cooked.
6. Remove the bird to a serving dish and keep warm.
7. Stir in the remaining cream (and apple brandy - if use) to the apples, reheat gently.
8. Serve with the sauce.

[Jenise]

Perfect timing. While doing errands I could suddenly taste the braised chicken with porcini mushrooms I posted forever ago on FLDG Classic, and decided it must go on the menu this weekend. I'll repost it separately.

You could cut it up and do a recipe we really like from Bon Appetit. I think it would lend itself to a "tough" chicken.

Chicken with Green Olives, Orange, and Sherry Bon Appétit | January 2005
Yield: Makes 4 servings

2 tablespoons olive oil
1 4 3/4-pound chicken, cut into 8 pieces
1 cup sliced shallots (about 3 large)
2 garlic cloves, minced
1 cup medium Sherry
1 cup low-salt chicken broth
1 orange, halved lengthwise, each half cut into 5 wedges
1/3 cup brine-cured green olives (such as picholine)

1 tablespoon honey

Preheat oven to 425°F. Heat oil in large ovenproof skillet over high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; cook until skin is crisp and browned, about 6 minutes per side. Transfer chicken to plate. Reduce heat to medium-high. Drain all but 2 tablespoons drippings from skillet. Add shallots; stir until soft and beginning to brown, about 2 minutes. Add garlic; stir 30 seconds. Add Sherry; boil until reduced by half, scraping up browned bits, about 3 minutes. Add chicken broth; bring to boil. Return chicken, skin side up, to skillet. Place orange wedges and olives among chicken pieces. Transfer to oven and braise uncovered until chicken is cooked through, about 20 minutes.

Transfer chicken to platter. Bring sauce to boil over high heat. Stir in honey; boil until thickened, about 5 minutes. Season with salt and pepper. Pour sauce, oranges, and olives over chicken, or return chicken to skillet and serve.

Read More http://www.epicurious.com/recipes/food/ ... z13hGi3900

[Jenise]

Carrie, that sounds delicious. Funny recipe though, specifying the size of the chicken rather than just saying "large" or "a roaster".

Carrie, that sounds delicious. Funny recipe though, specifying the size of the chicken rather than just saying "large" or "a roaster".

Your right, it is odd! I never noticed it before, I guess. I almost always use all thighs for this recipe.

Thanks all . I'll have one of each ! Just got a new supply of porcini so that will be # one.