Recipe Archives

Young Freedom Ranger Roast


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


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



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

Colossal Buffalo Wings


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


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

Roasted Whole Heritage Breed Turkey




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.

Lemmon Herb Vinaigrette Freedom Ranger

Lemon Herb Vinaigrette Freedom Ranger


1. Package of Freedom Ranger Split Breast.

2. 1 bottle of your favorite brand Lemon Herb Vinaigrette salad      


3. Kosher Salt.

4. Coarse ground Black Pepper.


This is an easy dish to prepare. Fully defrost one Package of Freedom Ranger Split Breast, or any type chicken split breast. In a ziplock bag, place the defrosted breasts into the bag adding 2 cups of dressing or enough to cover the breasts evenly. Add 1 Tbls. of the Course Ground Black Pepper. Seal the bag and mix around until all of the breasts are coated evenly with the dressing and the pepper. Let stand in the refridgerator for a minnimum of one hour, but should you like to go longer, mix the contents in the bag to evenly redistribute the marinade. 

For winter time we rarely use the B.B.Q. grill, which this dish is ideal for, but we get great results using the oven broiler. Place the breasts in a baking pan and sprinkle some Kosher Salt on the pieces evenly  to taste. Start skin side up first. Raise your oven rack towards the roof of the oven and set the broiler to low. Place the tray into the oven and let brown, approximately 10 minutes.  Flip the breasts over and sprinkle some Kosher Salt over the breasts. Place back into the oven and let brown for an additional 10 minutes.  Once done, turn the breasts over one more time to skin side, and using fresh Vinaigrette, coat the breasts evenly, and place once more into the oven. Let crisp for 5 minutes and remove from the oven. Let the breasts rest for 10 minutes before slicing.

Because ovens, and chicken breasts vary, please adjust the times to your standards. Remember, chicken breasts should be no hotter than 165 degrees at its thickest part to be fully cooked. Any higher and you risk drying the meat.

Slice and serve. Enjoy!