Tag Archives: pastured chicken

Chicken Lettuce Wraps

Earlier this week we had a visit from Carolina Mushroom Farm, Shahane brought us fresh Oyster , Baby Bella and Shitake Mushrooms. When he told us the prices I was floored.  Not only are they grown locally over in Willow Springs they also are cheaper than what my family normally buys at Whole Foods. Shahane was a great sport in patiently waiting till I could speak to him. Our store was quite busy at the moment with deliveries and clients in for their shopping.

Last week I join SWMBO & Dan on the Low Carb diet.  When Shahane delivered the Shitakes Asian Lettuce wraps popped in my head instantly. Unfortunately its been 3 days and I am just getting a chance to cook them.  My favorite type of lettuce to use for this is butter lettuce however I only have iceberg here at home. Sigh. I will make do.

Lets talk lettuce wraps now. The ideal chicken for these is ground chicken coming in at $8.50 lb.  And while I would like to say there will be leftovers there won’t be. They just taste too darn good. I totally recommend making 2 batches of this at once. One for dinner and one for lunches. Did I mention they even taste great cold?

Jammin’ Chicken

Jam, is it sitting in your fridge doing nothing? Is it only making an appearance at breakfast or on a noontime pbj? Well ladies and gentlemen let me introduce jam for dinner.  Triple Berry Jam is the primary ingredient in this sauce it is from Buck Naked Farm at $8 a jar sold in the NCF Store.

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At the NCF store the chicken is provided through Brittany Ridge Farms The Split Chicken Breast run $10 lb.  They typically come 2 to a pack.  With the kids we usually split a breast between them. the skin however is always fought over.

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Jammin Sauce

  • 1 Jar Buck Naked Farm Triple Crown Jam
  • 2 tsp apple cider vinegar
  • 1 sprig of rosemary
  • 1/2 cup of water
  • 1/8 tsp cayenne (optional)
  1.  Combine all ingredients and bring to a boil on med. heat
  2. Boil until syrupy and coats the back of a spoon.
  3. Remove from heat to cool

Jammin Chicken

  • 4 split chicken breast
  • salt & pepper
  1. Preheat oven to 425F
  2. Bring chicken up to room temperature about 1 hour on the counter.
  3. Dry off with a paper towel, salt and pepper chicken
  4. On a sheet pan place a cooling rack
  5. On rack place rosemary sprigs
  6. Place chicken on rosemary & place in oven 45 min to 1 hr until meat thermometer reaches 160F
  7. Once the chicken reaches 160  glaze chicken with Jammin Sauce
  8. Place chicken in oven for 5 minutes
  9. Let rest for 5-7 minutes and serve.

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