RECIPE

Freedom Ranger Chickens typically take twelve to fifteen weeks to reach their maximum market weight.

At such time they are a remarkable quality flavored bird. Although, a 6 to 8 lb. bird produces large parts

and wonderful large roasters, they remain tender, with a nice fat layer, and have a deep chicken flavor.

We found that processing them starting in the sixth to 8 th week, the Freedom Ranger possesses the

most enjoyable flavor, at a bird in the 4 to 5 lb. range. They are light and buttery, with a soft, tender

texture.

We absolutely fell in love with the full aged Ranger. We found that they were best prepared by Grilling

parts, seasoned with just salt and pepper. They are also perfect for frying. But for roasting, we tried the

smaller younger bird and was pleasantly surprised at the deep buttery flavor, and tender juiciness of the

breast.

Recipe

1 Whole Young Galli Family Farm Freedom Ranger Chicken

2 tsp. Salt

1 tsp. Pepper

2 tsp. Rosemary

1 tsp. Garlic Powder

1 tsp. Onion Powder

Pre heat the oven to 350 degrees. There are two ways of preparing the Freedom Ranger. You can roast

the bird whole or spatchcocked. We like spatchcocked for the even cooking time for the entire bird. If

you know in advance that you would like to prepare the Freedom ranger spatchcocked, reach out to us

and order the Freedom Ranger to be prepared that way before purchasing. Otherwise, cut the

backbone out and spread the chicken in the roasting pan. Evenly mix the seasoning and spread over

both sides of the chicken. Place skin side up in the roasting pan and place in the oven. Let the Freedom

Ranger Roast until the internal temperature reaches 160 degrees at its thickest part, usually where the

thigh meets the leg or the center of the breast. Once temperature is reached remove from the oven and

let rest at least 20 minutes before slicing to serve.

Colossal Buffalo Wings

Ingredients

• 2 Galli Family Farm Turkey wings, or one package of Wingettes.

• 4 Cups of Peanut Oil, or Canola Oil.

• 1 Cup, Cayenne Pepper Sauce.

• 1 Cup Margarine.

• 1 Cup Corn Starch, Potato Starch, Tapioca Powder, or Arrow Root.

• 2 tsp. Black Pepper.

• 1 tsp. Chili Powder.

• 1 tsp. Paprika.

• 1 tsp. kosher salt.

• 
  

No other food or snack brings up memories of gatherings with friends and family, as much as a plate of Buffalo Wings. Buffalo Wings are iconic finger foods, that are not only easy to eat but also satisfy the taste buds. Buffalo styled wings, as created in Buffalo N.Y. on October 30, 1964, when Teressa Bellissimo, in her family restaurant, fed her son and his friends a late-night snack using the only food available, innovated undesirable chicken wings, to a favorite snack treat. There has been no great innovation outside of sauce flavoring to the wings since. Honestly, Chicken Wings are great no matter what. They do not need any innovation to continue to be great. 

Until now! We tested a theory, and wanted to share our experience with you. Try Colossal Buffalo Wings. They are wings made from any variety of Turkey that we offer. They are a supersized snack food that can be an appetizer or served as the main course. Turkey wings are three times the size of a chicken wing, and offer 10 times the flavor, and satisfaction. Impress your guests when they come over to watch the game. Watch their faces as they glance at the humungous wings about to be feasted upon. You and your guests will be pleasantly surprised at the fantastic flavor, juiciness, and tenderness of these turkey wings. They pair well with any of the favorite Buffalo style condiments, such as, Blue cheese and celery sticks, or Ranch dressing. 

Expect to be surprised at how well Turkey lends itself to be a perfect platform for the Buffalo style. These wings can be prepared in many varieties of styles and seasonings. At the Farmers Market or the Farm, purchase the “Wingettes” package, which has the wings already separated into parts specifically for this dish. Whole Turkey wings can be used as well. Leave them whole to be served as a main course or separate them yourself to make finger foods. The only thing left to do is eat. 

1. In a medium sauce pan pre heat the oil to 350 degrees.  

2. Mix dry ingredients in a large mixing bowl.

3. Turkey Wing Prep. If not already cut this way, take the full wing, and cut individual sections to

    make wingettes.

4. Dredge the wingettes through the seasoned starch. Be sure to knock off the excess starch from

    the wing.

5. Once the oil reaches temperature, gently place each section of wing into the oil. Turning as

    needed, not to cause the coating to become too dark in color. Cook approximately 20 minutes,

    (depending on the thickness of the wings).

6. As the wings are cooking start prepping the sauce.

7. In a small sauce pan over medium heat, pour in the 1 cup of your favorite Cayenne Pepper

    Sauce.

8. Add the Margarine.

9. Mix well until the Margarine is fully melted an incorporated into the pepper sauce. Set aside.

10. Once the wings are done or reached an internal temperature of 160 degrees, remove from oil

      and set aside on paper towels or rack to drain the excess oil.

11. Pour the sauce mixture into a large mixing bowl. With theses wings, it is better to mix them in

      one at a time unless you possess a commercial sized mixing bowl, then of course you can mix

      them all together. Ensure that all the wings are covered evenly.

12. Serve immediately to maintain crispiness.

This dish goes well with French Fries, Asparagus, Baked Beans, grilled Zucchini and like sides.

Roasted Whole Heritage Breed Turkey

Ingredients

• One Whole Galli Family Farm Standard Bronze Turkey.

• Salt and Pepper to taste.

• 4 large cloves of garlic sliced into lengthwise slivers.

• 1 whole onion quartered.

• Anise stalks from one head.

Preparation

1. Prepare Turkey. Remove the turkey from the plastic package and rinse. Be sure to remove the neck and giblets from inside the carcass and set aside to be used in gravy or stuffing. Remove any excess fat from around the neck area or body cavity, and set aside. With a thin blade knife poke holes into the breast, approximately 5 to 6 holes on each side.

2. Season the Turkey.  Slice the fat into similar sized slivers as the garlic slices. Wrap the garlic with the fat and place each garlic and fat into a hole in the breast. Liberally coat the Turkey with salt and pepper on all sides and inside the cavity. Place the quartered onion and anise stalks into the cavity. Place the Turkey in your preferred roasting tray, adding approximately 3 cups of water to the bottom of the tray. Add the neck, and giblets to the bottom of the tray to create the stock for your gravy.

3. Cook the Turkey. Preheat the oven to 325 degrees. When the oven reaches temperature, put the Turkey into the oven. Cook the Turkey approximately 15 minutes a lb. A 20 lb. Turkey will need approximately 5 hours of cooking time. Your goal should be to reach an internal temperature of  160 degrees.

4. Rest Turkey. When the Turkey is done, let it rest outside of the oven on a cutting board so as not to continue cooking. The bird should rest at least a half hour before carving.

Tips

If there is any excess fat left over after filling all of the holes in the breast, depending on how much fat you have, gently place fat under the skin over the breast. Also, place the remaining fat into the cavity, for additional flavor added to the gravy liquid.

Another good use for the excess fat is to be used as the saute base for the vegetables, being used in a stuffing. The giblets can be used here as well.

Have a good cooking thermometer readily available. The internal Temperature is more important than the actual cooking time . When the bird is approximately 3 quarters done, start checking the internal temperature in the thickest part of the breast without touching the bone, and the thickest area around the leg/thigh joint.  You don't want to overcook the bird. 

To develop a golden brown color, on the Turkey coat the bird in your favorite fat. For us it is Olive Oil. Margarine, butter or vegetable shortening can all be used.