Grassfed beef is tender and juicy with a richer flavor than the fatty, bland corn-fed beef found everywhere. But that's not all—it's healthier for you, the cattle and the environment. Grassfed beef is truly a sustainable product in our cool climate as pasture grasses grow well here in the Finger Lakes.

Grassfed Beef at Honeyhill Farm

At Honeyhill Farm, we run our cattle on certified organic and intensively managed pastures where they are rotated on a daily basis. This improves the pasture and gives our cattle a healthy and clean environment. Our cattle never receive antibiotics or hormones. We do not feed them grain at all. Instead, they eat grass from April into December and hay in the winter.

The Grassfed Beef Difference

Grassfed beef contains more healthy fats and less total fat than conventionally raised beef. An equal amount of grassfed beef has fewer calories than grain fed meat and looses less weight in cooking. Grassfed beef contains four times more Omega-3 essential fatty acid (the heart-healthy fat) plus it’s the richest source of Conjugated Linoleic Acid (CLA), a fat that is a potent cancer fighter. Finally grassfed beef has more Vitamin E and Beta-Carotene and is not known to be contaminated with the resistant e-coli strains that are frequently found in grained beef.

The combination of quality management, genetics and a lush multi-species pasture make grassfed beef the most flavorful, healthful meat on the planet. Visit www.eatwild.com (link) for more about the benefits of grassfed meats.

Different Types of Beef

There are several different designations when it comes to beef and meat in general—all natural, pasture raised, grass-fed and organic. An informed consumer must read labels carefully and even visit the farm to find out how the food they’re eating is being raised.

Explanation of the official designations:

“All Natural” according to the USDA—All Natural only means that nothing is added to the meat after its slaughtered. All Natural has nothing to do with what the cattle ate or how the cattle were raised.

“Pasture Raised” isn't the same as grassfed—Virtually all cattle are raised on pasture the first few months of their lives and may also be grain fed. Knowing your farmer is the best way to make an informed decision.

“Organic”—Antibiotic and hormone free, but still may be fed grain and offered minimal time on pasture.

Buying Organic Beef

We offer beef for sale in two package sizes or shares:

• A Half (1/2 steer); cut the way you want it
• A Variety Pack (1/8 steer); cut to our specs.

Halves contain about 160 pounds of meat. You may have this cut any way you want it or cut it yourself. This is the best value!

Variety packs contain approximately 40 pounds of meat, provides you a great value and includes a full range of cuts from both front and back quarters. Variety packs are designed to fit into a standard refrigerators freezer compartment. Our Variety Packs contain only about 35% burger and stew meat; the balance is steaks and roasts.

All of our beef is dry aged to tenderize and enhance the flavor. It is then cut, double
wrapped and immediately frozen. At zero degrees this will keep well for over a year.

Hanging weight

The weight of the meat before it is aged and cut is called the hanging weight. This weight is used to price all shares. The amount of meat you take home is usually about 60 percent of the hanging weight. Please contact us for current prices.

What happened to balance of the hanging weight? The majority of the weight loss is bone and fat that is removed when it is parted out into individual cuts. Some of the hanging weight is lost when moisture evaporates during the dry aging process; this tenderizes the meat and gives it a richer flavor. Commercial meat is no longer dry aged. Commercial meat comes in sealed plastic bags in what the industry calls “wet aging.” This is a myth. Only dry aging enhances the flavor.

Guidelines to Cooking Great Grassfed Beef

To ensure that you enjoy every bit of the rich flavor and natural goodness of your grassfed beef extra care in the kitchen is warranted.

Here are some general tips and recipes from The Grassfed Gourmet (link) by Shannon Hayes. Her book includes an excellent explanation of all varieties of grassfed meats. This and the companion cookbook The Farmer and the GrillThe Grassfed Gourmet. (link) are available at her site. These are tips only, for detailed information on cooking grassfed meats see

Before You Begin to Cook:

• Never use a microwave oven to thaw meat, thaw slowly in the refrigerator—this preserves flavor and texture!
• Sprinkle steaks liberally with salt and pepper (preferably with kosher salt) one hour prior to cooking.
• Allow the steaks to come to room temperature before cooking.
• Preheat your oven, grill or pan before you add the meat.

Don’t Overcook:

• Grassfed beef takes less time to cook.
• Use a meat thermometer to test for doneness.
• Use a remote read thermometer as opening the oven door will drop the temperature each time you look causing a longer cooking time.
• Steaks and roasts taste best when cooked no more than medium rare.
• At 5 degrees below the desired temperature, remove from heat, tent with foil and cover and set it aside in a warm place for 5-10 minutes. This allows the juices to redistribute themselves.
• When roasting grass fed beef, reduce the oven temperature by 50 degrees and check for doneness long before the time recommended in your recipe.
• If you like your beef cooked longer than medium-rare do it at a low temperature and consider cooking it in a sauce.

Grassfed Steaks
1. Sprinkle steaks liberally with salt (preferably kosher) and pepper 60 minutes prior to cooking and allow the steaks to come to room temperature.
2. Bring skillet to medium-high heat. When up to temp, add 2 tablespoons olive oil and 2 tablespoons butter. When the butter melts and begins to spatter, add the steaks.  Cook 4 minutes per side for medium-rare steaks 1” thick. Rare is 120 degrees, and medium-rare is 125 degrees
3. When the steaks have reached the desired temperature, remove from the skillet, tent with foil, and let rest for 3-5 minutes before serving.

Fred’s note: Each stove cooks differently

Burgers
1. Make your patties (6 oz.) about ¾-inch thick on the edges, then press down a little in the middle on one side so it's a bit thinner. This helps the burgers cook evenly instead of puffing up in the middle.
2. Fry over medium-high heat until a bit crusty on each side and juicy inside.
3. Cook uncovered and don't press on the burgers while cooking or you will lose juices.
4. A 6 oz. burger requires 2 minutes and 30 seconds on the first side, and 3 minutes after flipping for a medium burger. Burgers should be cooked to an internal temperature of 160 degrees.

Fred’s note: Everyone has their own preferences I prefer mine a bit less done.

Slow Roasted Beef (exception to the dry heat rule)
This turns naturally less tender cuts of meat into beef that is juicy, pink in the center and absolutely delicious. Called "super-slow roasting,” the process locks in moisture as it cooks in its own juices. You can use almost any roast.

1. Rub the roast with Garlic-Rosemary Rub (below) and let sit at room temperature for 2 hours.
2. Preheat oven to 250 degrees F. Place the meat in a shallow pan, insert a meat thermometer into the middle and cook for 30 minutes.
3. Turn the oven heat as low as you can. 170 degrees is the lowest on most ovens, but 150 or 160 is even better.
4. Cook until the meat is 120-125 degrees for medium rare.
5. Because these tend to be lean cuts, they're best cooked no more than medium-rare. If you want them cooked more, basting while cooking will help keep them more tender and moist.
6. Remove the roast from the oven, tent loosely with foil, and let rest for 10 minutes.Carve slices against the grain for tenderness.

Fred’s note: I used a large cast iron fry pan and cooked as above at 160 degrees. It took about 2 hours for the-5 pound roast in the below photo. Wow, it was great!

Garlic-Rosemary Rub

2 tablespoons dried rosemary                                       1 clove garlic minced

1 ½ tablespoons kosher salt (coarse)                            2 teaspoons freshly ground black pepper

Mix together. Store remaining in an air tight container for later use

This is the first roast I cooked. A 5 pound chuck roast cooked at 250 degrees for 1/2 hour then down to 160 for 1 1/2 hours – succulent, tender and delicious. Note the absence of fat yet the juiciness of the meat!

Note: In Shannon’s cookbook when she writes of roasts, her meaning is large rounded roasts i.e. rolled roasts, etc. None of our roasts are cut like this thus the cooking time is greatly reduced.

We call our chicken Real Chicken—certified organic, pasture-raised birds that are grown the way nature intended. Our chickens live their lives on clean, fresh grass, eating only organically-raised grains and pasture grasses. We treat them quietly and humanely. The result? Our customers agree: it’s the best chicken you ever ate!

 These healthy, happy birds yield a delicious, lean, juicy and dense meat that is naturally high in Omega-3. Unlike industrial chicken, they contain no hard (saturated) fats, and their dark meat is a special treat. To promote the birds’ health and to provide our customers a safe and healthy product, we feed them no antibiotics, growth stimulants or hormones.

At Honeyhill farm, we personally manage every step from peep to plate and have spared no effort or cost to provide you with the finest quality chicken obtainable for you and your loved ones.

We invite you to visit our farm to inspect our methods and our quality product. Contact us to set up an appointment—the growing season is very demanding and we are frequently out of sight.

What is Pastured Chicken?

Pastured chicken is a farming method that raises chickens directly on pastured grasses—as opposed to conventionally-raised or “free-range” chickens in large and crowded factories. Our chickens run about contentedly in the sun and scratch in the grass, just as nature designed them.

This method was developed in response to food quality, safety and animal health considerations. Fresh pasture grass allows the birds to be raised in a cleaner, healthier and less stressful environment. Their grass-based diet enhances the chickens’ flavor and nutrition, while lowering their fat and calorie content. Our chickens are free of saturated fats and lose little weight in cooking. All because they are allowed to range on pasture.

As a result, a finer and better tasting product cannot be found anywhere. We raise chicken that is fit to eat.

Our Pledge

• Certified organic feed only
• Totally antibiotic and drug free
• No hormones, dyes or stimulants
• No confinement
• No animal by-products
• Ethical and humane treatment

Whole Chickens

Because whole chicken exhibits superior keeping quality (rather than chicken that’s been cut up into pieces), we offer only whole chicken packaged in stapled, heavy-duty shrink wrap freezer bags. Packaged like this and kept below freezing, our grass-fed chickens will keep perfectly for more than a year. Our superior packaging and flash freezing process offers a frozen chicken indistinguishable from fresh!

Try our Honeyhill Farm Roast Chicken Recipe

Where to eat Honeyhill Farm Chicken

Honeyhill Farm’s, Real Chicken is served at the following exceptional restaurants:

The Rabbit Room, Honeoye FallsEnjoy old-school American foods meshed with Nouveau cuisine in the beautifully restored Lower Mill. Visit 3 floors of galleries while enjoying a glass of wine or one of the many quality beers.

Richardson’s Canal House, Bushnell’s BasinWhere epicurean cuisine and early American ambiance combine to create an extraordinary dining experience.

Honeyhill Farm is a member of the American Pastured Poultry Producers’ Association

Over the years we’ve selected (worldwide) heirloom and some hybrid tomato varieties that have been revered for their outstanding flavor characteristics. This list includes our favorites. We trial new varieties every year, so expect some surprises!

Tomato Varieties at Honeyhill Farm

We offer 6 colors of tomatoes, all picked at their perfection (within 24 hours before you buy them) and handled gently and expertly.

Jaune Flammee, heirloom Bursting with deep and rich flavor, refreshing.	Green Zebra, heirloom Tangy, refreshing and complex (as a good wine) sweet & tart combo with a citrus aftertaste. Green inside and out with a yellow background when ripe.
Honeyhill, heirloom Our own heirloom we have saved for years. Pretty, blemish-free, pink fruits with few seeds, juicy, excellent full flavor.	Moskvich, heirloom Smooth texture and rich taste.
Tigerella, heirloom Red-orange skin and golden-green to yellow jagged stripes. Red-orange, juicy flesh. Brisk, tangy flavor.	Red Zebra, heirloom Meaty red fruit with light yellow striping and red-yellow flesh.  Nice flavor retains its juices when sliced. Cooks well.
Cherokee Purple, heirloom Slow Food Ark of Taste Black or purple tomato with sweet, rich and complex flavors, the gel is deep red to black and green when fully ripe.	Nyagous, heirloom Rare, sweet, complex fruit flavors and a clean acidic finish.
Valencia, heirloom Slow Food Ark of Taste Large, round, juicy fruit has a rich and full tomato taste and very few seeds.	Wapsipinicon Peach, heirloom Very Rare! Complex; sweet and fruity flavor reminiscent of honeydew melon. Fuzzy like a peach! Named after the Wapsipinicon River in Iowa.
Amish Paste, heirloom Large and meaty with superior taste and a nice balance of sweet and acid. Excellent sliced or in a sauce, rare in one tomato. Our favorite cooking variety.	New Girl, old standard This is the first non-cherry tomato to ripen on our farm and is quite good for an early tomato. Better than any store tomato but lacks the complexity of the heirloom.
Cherry Tomatoes Our cherry tomato collection, very colorful and incredibly delicious! The first three (Green Grape, Sungold and Favorita) are regulars but we trial new varieties each year.
Green Grape, heirloom Very Rare- Old fashioned flavor, perfect sweet/tart with a mild citrus finish.  The cherry tomato for the discerning palate.	Sungold, modern Incredible, wonderful, sweet, tropical fruit flavor – difficult to not say more! Candy without guilt! Our most popular cherry tomato!
Favorita, modern Juicy, deep red with fantastic sweet taste and firm texture. Our favorite red cherry tomato.	Solid Gold, modern Wonderful, sweet, full flavor with good texture - new to us.
Brown Berry, heirloom Rare - Juicy and semi-sweet, with rich flavor and slight acid finish - new to us.

The Case for Heirloom Tomatoes

Today’s tomatoes are not what they used to be.

The food we eat today bears little resemblance beyond visual appearance to what it was just 30 years ago. Do you remember eating the sun-ripened, tasty tomatoes of your childhood? Is that what you find in the grocery store now? Do you even know what a real tomato tastes like?

In the last few decades, there has been an intense hybridization and genetic modification of virtually all food crops. Hybridization is not necessarily a bad thing—as long as its outcome is beneficial for you! But hybridization for commercial tomatoes has been done for yield, rough handling, color, uniformity, shipping ability, uniform ripening and storage. Not for taste. The last 30 years have brought “advances” in hybrid tomatoes that barely resemble real tomatoes. Those perfect red orbs in supermarket produce sections are missing one thing—flavor!

The answer to this problem isn’t as simple as purchasing local tomatoes and expecting to find the flavor you expect and deserve. Farmers markets growers often sell the same varieties as supermarkets.

What to do? Find heirloom tomatoes, old varieties passed over by mass production because they're difficult to grow in mass quantities.

Heirloom tomatoes are more particular than hybrids. Their growth habits tend to require more labor and less productive. However, their unique flavors, colors and shapes are worth it.

How we Grow Organic Heirloom Tomatoes

Good tomatoes start with good soil. Superior tomatoes require rich, healthy soil. At Honeyhill Farm, soil is the basis of everything we do and we cut no corners when it comes to soil improvement.

Getting tomatoes off to a healthy start in organic soil that can nourish them is the first step. Next comes disease and pest control. The standard method to address disease and fungus is by applying chemical sprays dozens of times a season. At Honeyhill Farm, we use nothing harmful to you or to the environment in our production.

Instead, we combat diseases through the use of prudent practices like soil rotation to interrupt disease and pest cycles. We protect our tomato vines from the vagaries of weather—particularly damp, wet weather that supports the growth of fungus—with high tunnels. In fact, we were early adopters of high tunnel technology for growing tomatoes.

High tunnels are plastic-covered structures like greenhouses. The salient difference between tunnels and greenhouses/hothouses is that we grow in the soil—our tomatoes are field grown. High tunnels require no energy inputs other than the sun and they are naturally cooled via roll-up sides.

Storing Tomatoes

Never refrigerate a tomato. Refrigerating tomatoes degrades their flavor and texture permanently!. Instead store them on the counter, out of direct sunlight, on their shoulders until ready to use.

Tomato Serving Hint

Prepare a platter with slices of different-colored varieties and Mozzarella cheese, garnish them with sprigs of basil and a drizzle of good olive oil.

At Honeyhill Farm, we specialize in gourmet quality garlic. Look for green garlic in May, scapes in June, fresh garlic in July, and cured garlic in August. If you have never eaten New York State-grown hardneck garlic you are in for a real treat. This will be the best you have ever eaten!

Honeyhill garlic is always fresh, robust, delicious, juicy and never dry or brown (like grocery store garlic) even after 6 months in your home! When you purchase storage garlic from us we make you a keeper bag at no additional cost. These bags also make attractive and much appreciated hostess gifts.

Storing Garlic
Never refrigerate garlic as it diminishes its flavor and makes it susceptible to mold. Garlic needs air -- store away from strong light in a mesh bag, garlic keeper or an open weave basket with a top. If over wintering, keep your supply in a cooler spot. When stored properly, our garlic will keep until at least until late spring when scapes become available again.

Why Buy Honeyhill Garlic?
When purchasing garlic in a grocery store it will most likely be imported from China! This garlic is quite old and has been shipped half way around the world. Garlic is a living product and requires prompt and careful handling.  Quality food is paramount at Honeyhill Farm. If good food is important to you, there's no decision here!

Try our recipe for Roasted Garlic.

Green Garlic - garlic of a gentler sort

One of the fleeting pleasures of spring, green garlic offers a lighter, brighter touch.

If you aren't familiar with green garlic, it's easy to pass it by at the farmer's market and assume it is simply leeks or scallions. But it's not -- green garlic is the whole young and tender plant!

Get a whiff of its aroma and you know its garlic, the newest garlic, before the bulbs swell and form distinct cloves.

Harvested now, before the plant begins to mature, green garlic can be thin like a scallion or it can have the beginning of a bulb. As the plant grows, its flavor intensifies. But, although the flavor is garlicky, green garlic is lighter and brighter than cured garlic.

Once the scapes appear green garlic is too tough, but don’t despair it is now the scapes turn!

Uses for green garlic:
Sauté the white and tender green parts slowly in butter or olive oil, season with salt and pepper as a side dish.

Top with seafood such as scallops, prawns or salmon—wow!

Slice the white parts very thinly into green salad.

Mince the white parts into vinaigrette

Poach whole, dress with mustard vinaigrette as a side dish

Poach then puree in a blender with a little of the poaching liquid and fold into a risotto.

Grill whole and serve with meat or chicken.

Scapes

The second garlic of spring, not to be missed!

Scapes are very popular with our customers. We say, "Escape from the ordinary!"

Scapes are the flower stalks found only on hard neck garlic. The scapes curl as they grow, and ultimately straighten as they mature. Garlic producers remove the scapes to enhance bulb development.

Many farmers waste these stalks, but we've learned what a delicious treat they are. When young and in full curl, they are a tender and delightfully mild garlic-flavored vegetable. When they become straightened and over-mature scapes are be tough and unappetizing.

Garlic scapes add a tender crunchiness to salads and soups and cook well in stir fries or lightly sautéed. And best of all, these scapes can be made into Garlic Scape Pesto by blending the scapes with olive oil. This pesto spread is delicious on pizzas, sandwiches, crackers or anything where you would ordinarily use pesto!

This is a seasonal food--since the scapes are fresh for only a few weeks annually, during the season, we enjoy scapes daily and frequently at all meals. Yes, they are that good!

Try some of these garlic scape recipes:

Garlic Scape Pesto from Honeyhill Farm

Grilled Garlic Scapes

Sautéed Garlic Scapes

Some other ideas for garlic scapes:

Chop and add to mashed potatoes, steam or blanch for 2-3 minutes, serve with butter, salt and pepper, add raw to quiche or omelets, stir fry with vegetables and/or meat.

We use appropriate pest management strategies that discourage insects and disease, rather than fight them as a result of imprudent practices. We employ superior harvest and post-harvest handling so that we can deliver only the highest quality products to market that are fresh, full of flavor and absolutely safe.

Sustainable Management

Our sustainable management strategy employs four essential themes: profitability, environmental stewardship, organic production and a diversified organizational model. This model distributes production over three major enterprises: garlic, high tunnel tomatoes and pastured livestock. As there are no intercrop dependencies or competing management requirements, difficulties in one enterprise won’t jeopardize the farm’s fiscal sustainability.

We maintain a strong and active commitment toward continuous process improvement and frequently introduce improved methods reflecting sustainable concepts whenever prudent. This, along with membership in many agricultural organizations and the cultivation of personal relationships, helps us maintain cutting edge knowledge of both sustainable and organic methodology. We also believe in—and practice—buying locally. Most purchases of farm products and services come from local and independent businesses.

Soil

Soil is our most valued resource—rather than depleting it, our soil is continually improved. Water and air pollution are eliminated and our food tastes better and is both safe and healthful. The intended consequence is an improved environment for current and future generations and that Honeyhill Farm is a functional example of a sustainable system.

We employ many types of cover crops to protect and build soil, to fix nutrients left over from previous crops and to smother weeds as part of a larger weed management strategy. We maintain a comprehensive and multi-year soil rotation plan for all crops.

Typical irrigation methods require large amounts of water and harm soils through runoff and erosion. We employ drip lines to deliver a precise and metered quantity of water and fertilizer at the appropriate time and locale for optimum growth.

High Tunnels

We utilize high tunnels for growing heirloom tomatoes. High tunnels support our commitment toward producing high quality products without toxic compounds and supplemental energy inputs. All seeds, whether for cash crops or cover crops, are sourced through small independent operations that produce organic seeds.

Pastured Livestock

Nature is the basis for everything that takes place on Honeyhill Farm. Animals utilize pasture in a controlled rotation. Carefully managed grazing ensures the pasture is not abused and that animal droppings are evenly dispersed. In this process, the grass is nourished naturally so that the pasture is lush and green the next time the animals visit the site. With no need to apply chemical fertilizer and with natural growth of lush grasses, there is no run-off into local streams; we are good neighbors. As a result of the way operations are carried out, our animals live happy and healthy lives with the added benefits of improved nutrition and flavor. A recent USDA-funded study revealed that pastured animals, relative to conventionally raised chicken and beef, are lower in cholesterol, fat and calories. Importantly, there is a significant taste advantage.

The farm on Honeyhill was originally settled in 1848 and is now owned and operated by Fred and Sue Forsburg since 1978. It’s named for the hill upon which it sits—Honeyhill. There are no beehives here!

The foundation of the farm’s operations is gourmet quality hard-necked garlic. Our soil imparts a rare quality that is most suitable for growing very tasty and long keeping garlic, the French call this terroir. Heirloom and old standard tomatoes, leek, lettuce and sweet peppers round out the selection of vegetables.

Except for limited use of modern technology, today’s farm operations would not surprise our predecessors. Animals forage on a salad bar in predator protected natural pastures as nature intended. No antibiotics, chemicals, animal byproducts, or growth stimulants are used in production. Processing of meats is carefully accomplished by a skilled small family operation.

We offer quality, organic garlic seed, grown on Honeyhill Farm in the Finger Lakes of New York. Honeyhill Farm has grown superior organic garlic since 1992 and received organic certification in 2004.

Why Finger Lakes Garlic?

The Finger Lakes region of New York offers harsh winters and high quality glacial soils with an extra boost from naturally occurring minerals that impart our garlic with uniqueness in flavor and extra long keeping qualities. Just as the French believe the terroir of their soil affects their grapes, we also feel that unique soil in our region gives something extra to our splendid garlic. Try some for yourself!

Our Garlic Variety

Throughout the years, we’ve grown at least 20 garlic varieties—both soft and hard necks. We ultimately settled on one variety of garlic that satisfies all our quality requirements: taste, hardiness, consistent large bulb size, tight wrappers, long term storage, ease of clean-up, and appearance. It is commonly known as German White or German Extra Hardy.

German White (Allium Sativum var. ophioscorodon)
Hardneck, Porcelain
This variety is the standard by which all are measured for winter hardiness, a vigorous grower with long roots that protect it from heaving. It typically produces 6 cloves per bulb that often weigh 4 oz. Uniform, easy-to-peel large cloves. Robust and delicious garlic flavor with just the right amount of heat, but not hot. Meaty scapes in late spring are tender and flavorful. Excellent long keeper when properly cured.

Chefs love it for the incredible flavor and easy-to-remove clove wrappers.

Growing Organic Garlic

The garlic at Honeyhill Farm is essentially grown by hand. Each plant is inspected for quality during cultivation and each bulb at harvest, curing and cleaning. Any rejected plants, bulbs or cloves are immediately removed.

We employ a 4-year crop rotation to replenish and balance nutrients in the soil, combined with winter rye, buckwheat and clover sod in off years. To treat weeds, we use vinegar and have received grant funding to research its use. Read the report: Vinegar as an Herbicide in Organic Garlic Production (PDF).

If you have any questions about our garlic production, we’re happy to speak with you.

Purchasing Finger Lakes Garlic Seed

Our seed garlic is guaranteed high quality and disease-free—it’s the same garlic we use for our own seed!

Orders have a 10 lb. minimum (no maximum). Shipping charges are for shipping only, we do not charge for packaging or handling. We ship FedEx Ground and enjoy a substantial quantity discount that is passed onto you. We ship anywhere in the U.S., including Alaska.

Bulk garlic is available from September 1 and orders are taken starting August 1. Contact us for pricing.

1 - Honeyhill Real Chicken; fully thawed
1 - Lemon or Orange, quartered
1 - Bunch of fresh Rosemary or Sage
2 - Cloves of Honeyhill Garlic
2 - Tablespoons Olive Oil

Directions:
Wash the chicken thoroughly under cold running water and pat dry. Smash the fresh herbs, garlic and salt in a mortar and pestle with the olive oil. Massage this mixture inside and out of the bird. Stuff the cavity with lemon or orange quarters. Place the chicken on a rack in a roasting pan with a half cup of water.  Cover with lots of fresh ground black pepper.

Cook the chicken uncovered in a preheated oven at 450 F for 15 minutes then cover and reduce heat to 275 F allowing approximately 15 minutes per pound. Cooking times will vary, please use a meat thermometer.

At 165 degrees F internal temperature, remove the chicken from the oven and let sit covered for 10 minutes before carving.

Real Chicken has a lean, juicy and a dense meat so it cooks much quicker than a typical chicken.

Wiggling a drumstick will not work as a test for doneness with this bird, cook according to the meat thermometer; do not overcook! It should be succulent and very delicious! The best chicken you ever ate!