One can braise a heritage bird using virtually any recipe off of the internet. You just have to make sure to use a low heat and to cover during cooking so the birds doesn’t dry out. We recommend braising heritage birds in a tightly covered pan at 225-325°F for 20-30 minutes per lb.
- 2 KOL Foods Heritage Half Chickens cut into quarters (to make 1 chicken cut into 8ths) or cut it yourself
- 3 cloves of Garlic, whole
- ½ onion, whole with skin on
- ½ lemon, whole
- 1-2 cups of water or stock
- Pinch of salt
- Cracked black peppercorn
Preheat oven to 275° F.
Place chicken in roasting pan with garlic, lemon, onion and water.
Add enough water/stock to fill 1 inch of roasting pan and finish with a pinch of salt and cracked pepper. Cover pan with tight fitting lid or tin foil and cook for approximately 25 minutes per lb.
Make sure to flip the chicken after about 30 minutes and be sure to not let the pan dry out. Add water as needed, while keeping in mind that when finished the liquid is best if allowed to condense into a saucy broth.
Finish by broiling uncovered chicken for approximately 3-4 minutes making sure to rotate so skin gets fully crisped.