Here’s a recipe from producer Holdeman Poultry.
Holdeman Poultry is family owned business. We started raising Capons in early 2012. These chickens are minimally processed with no fillers or additives added.For those of you that are not familiar with Capons here is little info. Capons are a very old tradition. Many old timers will remember raising these on the farm. A capon is raised quite large and is much more tender and juicey than your average chicken. Most people say this is the best chicken they have ever had.
Capon wings are on sale for just $2.20/lb for the holidays. Add them to your cart then try this recipe:
CRISPY BAKED WINGS
- 3/4 cup flour
- 1/4 tsp. cayenne pepper
- 1/2 tsp. garlic powder
- 3/4 tsp. salt
- 1/4 tsp. paprika
- Approximately 5 lbs. wings
- 1/2 cup butter
- 1/2 cup hot pepper sauce Louisiana
- 1/4 tsp. garlic powder
- 1/4 tsp. black pepper
Line a cookie sheet with foil. Grease well. Mix first 5 ingredients well. Dredge wings in flour mixture, place on greased pan, then cover and refrigerate for at least 1 hour. Preheat oven to 425 degrees. Melt butter and mix in the hot pepper sauce, garlic powder, and black pepper. Dip wings in the sauce then place on prepared cookie sheet. Bake for 30 minutes, then turn wings and continue baking for another 30 minutes or until done. Wings should be crispy and delicious!
Have you ever had gravy that’s so good that you want to eat it in a bowl with a spoon? This simple pot roast renders that kind of gravy – it’s rich, flavorful, and has a perfectly silky texture that stands up to anything you want to ladle it over. This roast is good enough for Sunday dinner with company and easy enough to make on a lazy afternoon with family.
Recipe: Sunday Pot Roast (Company Optional)
(Pictured with a round roast from Ebersole Cattle Company) Have you ever had gravy that's so good that you want to eat it in a bowl with a spoon? This simple pot roast renders that kind of gravy - it's rich, flavorful, and has a perfectly silky texture that stands up to anything you want to ladle it over. This roast is good enough for Sunday dinner with company and easy enough to make on a lazy afternoon with family.
- 3 to 5 lb beef roast chuck, round, or rump
- 4 TB ghee
- 2 yellow onions peeled and halved
- 8 carrots washed, unpeeled, cut in 1/2" circles
- 1 cup red wine
- 2-3 + 1/4 cups beef stock or broth
- 4 sprigs of fresh rosemary or 1 TB dry
- 4 springs of fresh thyme or 1 TB dry
- Ground black pepper
- Smoked paprika *can be found at Trader Joe's, Penzey's, or online
- 2 TB corn starch
Preheat oven to 275 degrees.
Generously sprinkle the roast with the salt, black pepper, and smoked paprika. Set aside.
In a heavy Dutch or French oven, melt the ghee over medium-high heat. Add the onions and carrots to the pot and cook until browned on both sides. Remove to a clean plate.
Place the roast in the pot and sear on each side for about 3 minutes - don't move it around so that you get a good, brown crust going. Remove to the plate with the vegetables.
Pour the wine into the pot and scrape the brown bits off the bottom as the wine boils.
Once the pot is deglazed, put the roast back in and place the vegetables on top. Pour in enough beef stock to come at least halfway up the roast. Place the herbs on top.
Put the lid on the pot and move to the preheated oven. Roast for 3 1/2 to 4 hours, or until the meat is fork tender.
Remove the roast to a plate and keep warm. If using fresh herbs, remove the herb sprigs from the pot and discard. Using an immersion blender, or carefully transferring the cooked vegetables and liquids to a blender, blend until smooth. If the gravy is thinner than you would prefer, mix 2 TB corn starch with 1/4 cup beef stock and pour into the gravy while bringing to a boil over medium-high heat and cooking until desired consistency.
Slice the roast and serve topped with the pan gravy along side roasted or mashed potatoes, vegetables, and of course bread for sopping. Leftovers can be frozen by storing the beef and gravy separately - add a couple of TB of beef stock in with the meat to prevent it from drying out when reheated.