Belvedere Farms

Farming for Flavor and Raising our Family on 47 Acres in NE Ohio

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5 Meals or More With 1 Pasture-Raised Chicken

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Before we started raising our own heritage breed chicken on fresh air, local non-GMO grains, lots of sunshine, and green pasture, it would take 2-3 birds to feed our crew.

Now though? Now we can stretch one bird into 5 or more meals. No skimping. No joking.

Here’s how we do it:

  • Meal 1: Roast Chicken

We process all of our birds right here on the farm. Every day is a good day for these birds and they live the best chicken life. And after processing hundreds and hundreds of birds and training many many family, friends, acquaintances, neighbors, students, and like-minded folks of all ages (even the youngest kids have a job), we’ve honed the process to be as quiet, efficient, and honorable as possible. We package every bird whole – it’s simple, efficient, and is the most versatile. Any kind of meal is possible with a whole bird.

Because of that, in our family, we most often eat chicken as a whole roast chicken. No one complains because it’s amazing and delicious and so simple to put together.

Rub the chicken all over inside and out with salt (I probably use about 1-2 tablespoons). Cut an onion and lemon in half and stuff into the cavity. Add fresh (or dried) rosemary and sage if you’ve got them. Roast at 350* until the temperature in the thigh registers 165* (usually right around an hour).

Serve with, well, anything: fresh or frozen vegetables, a robust green salad, roast or mashed potatoes.

  • Meal 2: Chicken Tacos

There’s something about a homegrown pasture-raised chicken. A little goes a long way and even though we’ve got a crew of 5 growing kids, we still have leftovers. These almost always get turned into chicken tacos. Because tacos.

Chop 2 cups leftover chicken. Combine in a saucepan with 1/2 pint salsa verde. Warm. Serve over toasted tortillas with all your favorite toppings. Ours include a cilantro cabbage slaw, cojita or other cheese, avocado, diced red onion and more salsa verde.

  • Meal 3: Chicken Pot Pie Soup

Even after feeding our crew two whole meals, there’s still more chicken to go around. The last 1-2 cups of leftover meat gets chopped and tossed into soup (in my opinion, soup is the best way to stretch a small amount of meat into a robust meal to feed a crew our size). One of our favorite soups is Chicken Pot Pie Soup – all the warm thick comforting goodness of chicken pot pie without the time of adding a pie crust. My kids love it so much that it’s become a regular birthday dinner request.

I’ll use chicken stock I’ve preserved from a previous roast chicken, plus vegetables from our garden, and milk and butter from our cows. It’s hearty and filling and perfect comfort food for chilly days.

  • Meals 4-8: Bone broth/stock

Now that all the meat has been repurposed into other meals, we’re left with the carcass and bones. I add these to a large stockpot with whatever vegetable scraps I have on hand. I always include celery, carrot, onion, garlic, and 6-8 peppercorns. I also like to add parsley, rosemary, or sage. I let this simmer on the stove for 12-24 hours. Not boiling, mind you – it’s best to not let it boil. Keep it low and let it simmer for a long long time to extract all the goodness from those pasture-enriched bones.

In my stockpot, one chicken carcass will make 7-8 quarts of stock. I’ll make a pot of soup right away with the fresh stock – often something like Broccoli Cheddar Soup or Chicken Noodle Soup or Vegetable Bean Soup. We also like to heat the broth and drink it with scrambled eggs and toast for breakfast.

The remaining 4-6 quarts I will process in the pressure canner to make them shelf stable and add to the pantry. We’ll use it for soups, stews, cooking rice, sauces and much much more for weeks to come.

So there you have it. One chicken and more than 5 whole, nutrient-dense, filling and delicious meals to feed your family and nourish your bodies.

My daughter asked this week if we were rich. “We sure are,” I told her. “We have everything we need and all the delicious food we could ever want.” In my book, that’s true wealth.

If you’d like to try your hand at stretching one pasture-raised chicken to feed your family for nearly a week, you can reserve an October-harvested bird here or call/text/stop by the farm and pick one up this week.

People who love to eat are always the best people.

Julia Child

All About Cream : Part 1

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If you’ve ever wondered “What can I do with raw milk?” well then this series, wherein we explore all the delicious possibilities raw milk provides, will be right up your alley.

We’re starting with cream because, well, cream is my favorite.

Like eat-it-with-a-spoon-favorite.

“I have too much cream” – said no one ever.

And yet, when you get almost a quart of cream to every gallon, and your cow is giving 3-4 gallons a day, that cream adds up fast.

If this is you and you’ve got more cream than you know what to do with, this two-part series all about cream is for you.

What is cream?

Cream is the fat of the milk.

I am constantly amazed at the magic a milk cow conjures as she transform grass – nearly inedible for most species and certainly incapable of sustaining life and reproduction – into one of the most delicious, nutritionally balanced, super foods with oodles of beneficial bacteria, probiotics, enzymes, and glorious, delicious fat.

Rising To The Top

You’ve heard of the idiom “cream rises to the top,” yes? The essential idea is that the best ideas, the most skilled people, are the most noticeable because they “rise to the top” and stand out. There’s a good practical wisdom in that idiom because cream really is the best part of the milk, if you ask me.

When you let raw milk sit for 12-24 hours, the cream (or fat) will rise to the top. For some breeds of milk cow (like Dexter), the fat globules are very small and so it takes longer for the cream to separate and rise (closer to 2-3 days).

Fun (slightly unrelated) fact: the fat globules in goat’s milk are even smaller and so the cream never separates at all. Therefore, goat’s milk is naturally homogenized, meaning the cream/fat is evenly distributed throughout the milk.

Heavy Cream

The cream at the very top of the jar will be what is often known as “heavy cream.” It is thick and dense. You can almost stand a spoon upright in it.

My kids like to call this creme de la creme and that’s exactly where that particular idiom comes from: heavy cream is literally the cream of the cream, the best of the best.

Important: If you want to make whipped cream, you must use heavy cream.

Heavy cream will also produce the highest yields when churned to butter.

Light Cream

The light cream settles below the thick heavy cream at the top, but still above the liquid milk. You’ll notice that it’s not as thick and doesn’t stick to your ladle or spoon as thickly/stubbornly as the heavy cream at the top.

Remember – light cream cannot be whipped. It has too much liquid and won’t properly set up into soft peaks.

But it’s great for ice cream! And it will still make great butter, even if the yield is a little less than when you churn heavy cream.

Skimming Cream At Home

Skimming (or separating) cream refers to the process of removing the cream from the milk. For me (and most homesteaders), this is done manually with a ladle or spoon.

I like to use extra-wide-mouth gallon jars for all my milk because it makes skimming cream easier and more efficient and I am alll about maximizing my cream yield.

I use a stainless steel 1/2 cup kitchen ladle to manually skim each gallon, and scoop one ladle at a time, transferring it to another jar (fitted with a stainless steel wide mouth funnel to minimize the mess).

A Great Tip for Skimming Cream

Run the ladle under warm water just before skimming – the thin layer of water lets the cream slide off the ladle better and prevents a really thick buildup of cream.

Separating Cream Commercially

Commercial dairy processing systems use a mechanical cream separator (really cool, but generally cost-prohibitive for the average homesteader), and use centrifugal force to extract all the cream from the milk.

Because each cow gives a little different percentage of cream, each vat of milk will vary slightly in its cream fat percentage.  A cream separator equalizes every vat of milk by removing all the cream no matter how much it had to begin with.

The cream is later added back to the milk in the volume required to meet the mandated percentages for each product (3.25% (whole), 2%, 1%)

The Bottom Line

When you have more milk than you can use, always keep the cream.

Skim the cream and make butter.

Freeze the butter to use during her dry period.

Make self-stable ghee for your pantry.

Make lifelong friends of your neighbors by giving that yellow gold away.

Make gallons of ice cream and host a party.

Make cream cheese and cheese cake.

But always keep the cream.

Skimmed milk can go to the pigs. 1 gallon of skimmed milk or whey is all the protein a pig needs in a day and you can substitute milk pound for pound for their grain ration with no loss in nutrition.

I know. You’re gonna want to know how to make all these things. And more. I gotcha.

In part 2, we’ll talk about all the delicious ways you can use that abundance of cream.

The possibilities are downright delicious.

Stay tuned.

How to help your milk cow adjust to Daylight Savings Time

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Over the last several weeks, Sandy and I have both been loving the pure early sunlight streaming into the milking parlor each morning.

But with Daylight Savings and the sudden and unceremonious thrust of morning milking back into the dark, we’re feeling the absence of those lovely rays of hope and spring.

Each morning as I’ve come to the barn for milking since the time change last weekend, I’ve found Sandy still laying snug and warm in the straw, barn cats curled up next to her warm side, no one quite ready for the day to begin.

“I hear you, love. It’s a rough week for all of us.”

Milk cows thrive on routine.

It’s no secret that a milk cow can get downright cranky if you’re even 15 minutes late to milking.

She’s engorged and uncomfortable, looking for a treat and impatient with your tardiness.

She may express her annoyance with a particularly well-timed slap with her tail, she may be particularly shifty and restless, or she just may poop right in the parlor, leaving you to frantically scramble to rescue the milk pail out from under her.

So how do you deal with the sudden, unforeseen, and rude adjustment in her milking routine that is Daylight Savings time?

Adjusting The Milking Schedule

The seasonal time change is often a difficult week for all of us. But remember, you’re the farmer. You get to take into account your cow, her temperament, and her needs and then make decisions about what will work best for your cow and your schedule.

And if the decisions you make turn out to not work out great, you’ll get another go in six months.

Here are a few ways to approach the adjustment to a seasonal time change.

  • Introduce a gradual adjustment

I’m almost certain you know first-hand (or can imagine in vivid detail) what it’s like to try to soothe a cranky toddler whose nap time routine has been bungled by the onset of Daylight Savings. It’s not a pretty sight.

If I were the type of parent to think and plan ahead, I may have tried to prepare said toddler by putting him down for a nap 15 minutes earlier each day for a week or so in advance, thus gradually adjusting his body clock to the new time change.

I never did this as a parent. Didn’t have the foresight or patience to make it happen.

But as a milk cow owner? You betcha.

So one way to ease the transition into Daylight Savings time is to milk 15 minutes earlier than your regularly scheduled milking time.

Do this over four days, milking 15 minutes earlier each day so that on day 4, you’ll be milking at the new earlier milking time.

Vice versa for the end of Daylight Savings. Just milk 15 minutes later than your regular time and four days later, you’ll be right “on time.”

Then just monitor how your cow reacts. If you find that she’s still super cranky, perhaps at the next time change you can adjust milking time by 15 minutes for two days to give her a little longer to adjust, then another 15 minutes the next two days and so forth so that after 8 days, you’re “on time” with the seasonal time change.

If you’re into less planning and foresight, less thinking and adjusting, then this next option may be for you:

  • Go cold turkey

This is, admittedly, my preferred method. It’s abrupt to be sure, but the time change is difficult for everyone and it always feels better to just get it over and done with.

Also, I’m not great at planning ahead. #fulldisclosure

Milk cows are experts at adapting. They adapt to changes in schedule, changes in demand, changes in feed, changes in weather. Of course, some changes MUST be introduced gradually (like introducing a new feed), but when it comes to the milking schedule, I feel that a change of an hour once in spring and again in fall is best accomplished all at once.

Just rip the bandaid off and move forward.

So on the morning of Daylight Savings when I’m feeling groggy and sleep deprived (more so than usual that is), I get Sandy up early and we milk an hour early. And again an hour early in the evening, fully adjusted now to the new time.

She may very well be a little cranky. And that’s to be expected. You probably are too. So give her a little grace – and yourself too. Brew an extra strong cup of coffee and love on her a few extra minutes for those first few mornings.

Moderation is a Virtue

Instead of going cold turkey, or taking a week or more to nurse your cow into the time change, you can absolutely follow a little more moderate route as you make the adjustment and combine elements of both these approaches.

  • Adjust over 2-3 milkings

If you normally milk at 7am, on the morning of Daylight Savings, milk at 7:30/7:40am (that would be 6:30/6:40am on the previous time, about half an hour early for your cow).

Then in the evening, milk at 7:15/7:20 (that would be 6:15/6:20pm on the previous time, 40-45 minutes earlier than her normally scheduled milking time).

And the next morning (the day after the time change), milk at 7am.

With this option, you’ve moderated the change over 2-3 milkings so she’s had a chance to adjust, but it hasn’t been too much trouble or needed too much advanced planning on your part.

Win win eh?

Daylight Savings is a rough transition for all of us, but with a plan in place, you can weather the rough patch and know just how best to serve your cow so she can happily keep doing what she does best: liquid sunshine to feed the whole farm.

KEEP LEARNING IN MILK COW 101

Keeping a milk cow is beautiful, but can be intimidating and overwhelming. Even simple things like the seasonal time change can throw you for a loop and make you feel off kilter. I’ve been there; I know exactly what that feels like!

So if you’re dreaming of keeping a family cow and have a zillion questions, join the waitlist for Milk Cow 101. You’ll be the first to know when enrollment opens and you’ll be ready to learn everything you need to feel confident and prepared to care for, feed, milk, and love your very own family milk cow.