ultimate recipe for 9 week-old Freedom Ranger needed!

[Hummingbird Hollow]

I need the ultimate way (or ways) to cook and serve a young, free-range Freedom Ranger(s) to convince my hubby that the effort our first experience in raising meet birds was worth another attempt next year. I want to be sure that every time I grab one of my birds from the freezer and present it on the table it is awesome. I've heard that I shouldn't just expect to cook them the way I might a store-bought chicken or chicken quarter. I'd love your ideas & tips.

 

[Kikiriki]

Sorry you got no response...how was dinner?

I had an amish raised chicken I used for soup. It had NO fat after cooking, and was such an amazing flavor! I wish I had land to raise meat birds!

 

[Hummingbird Hollow]

I followed a recipe from a recent Martha Steward magazine. I mixed about 1/2 stick of softened butter with crushed garlic and chopped fresh rosemary which I spread between the chickens breast meat and the skin. I then stuffed a large sprig of fresh rosemary into the body cavity and put some more on the baking sheet. The chicken went breast side up into the roasting pan on top of the rosemary and I added potatoes and turnips that had been cut into fourths, tossed in olive oil, salt and more rosemary and roasted the whole thing. It was very tender and delicious.

I also made a fabulous chicken liver pate that we had as an appetizer the day before.

I'm going to make some smoked chicken and apple sausages tomorrow. I intend to wow my husband so that he'll begin to feel like the experiment was a success.