Chicken Breast Spice Rub Recipe

Here’s another recipe, this time with chicken breasts!

Marie-Rose’s homemade spice rub for chicken breasts

1 part salt
1 part pepper
2 parts garlic powder
2 parts rosemary
2 parts thyme

Mix and rub onto your chicken breasts. Oven-roast or bbq until an internal temperature of 160 degrees F. Serve with your favourite starch, veggies, and white wine.

How to order Black Duck Farm chicken breasts:

1. Call or text (613)662-2188, or
2. Email adrien.quenneville@gmail.com

Happy New Year!

Ingredients
Chicken Breast after applying the rub
The Final Product

Chicken Stock Recipe

Winter is here, and there is nothing more nourishing, warming, and delicious than a nice chicken soup after working or playing outside. The main ingredient that people often say “makes or breaks” soup is the stock.

While you can buy stock at the store, it is often over-processed, over-salted, or over-priced! And yet, it is very easy to make your own, all the while keeping the wholesomeness and making the house smell delicious in the process!

Here is a recipe we have used to make stock – and it’s super easy!

Ingredients:
Celery sticks and tops
Chopped Onions
Chopped Carrots
Chopped Parsley
Pepper (about 1/4 teaspoon)
Salt (to taste)
1 or 2 Black Duck Farm chicken back or carcass

For the ingredients above, use your creativity to decide how much of each to put in the stock! We love the bitterness of the celery tops combined with the sweetness of the carrots, so we are quite liberal in how much we add those. A Red onion will add even more sweetness, while a yellow or white onion will add a bit of “zing!”. And while you can add more salt than pepper, we add equal amounts, because a health chicken carcass has very nutrient-dense profile that transfers its salt naturally to the stock.

1. Place your chicken back/carcass in a large stock pot along with your veggies.

2. Cover with water, and add pepper and salt to taste. Remember, more water = more stock, but you can always simmer for longer for a more concentrated taste.

3. Bring to a rolling boil and then immediately reduce the heat so that the boiling is reduced to a simmer. Simmer partially covered for at least 4 hours, depending on your flavour desires, occasionally stirring and removing any foam that forms.

4. Use a slotted spoon to remove the veggies and bones, and then pass the stock through a sieve or cheesecloth to remove smaller particles.

And Voila!

You can keep your stock in the fridge for a few days, or pressure-can it for long-term storage!