9/10/2014 "This is a beautiful farm run by a loving family. They are very welcoming to visitors. I live right down the road and it is a pleasure to see what pride they have taken to create this family farm. I look forward to the additions in the future. I have purchased the homemade soap and I really enjoyed it. The scents are wonderful and they are very moisturizing and kind to the skin. I will definately buy more in the future." Wendy C.
9/10/2014 "Love the soaps and the heirloom peppers." Amy S.
If you have any questions about our livestock, products, availibility, etc., please complete the form below and we will respond as soon as possible if requested to do so. Thank you.
8/14/2015 "Amazing osso buco!! Highly recommend :-)" Jennifer T.
6/6/2015 "Great service and awesome eggs and meat!" Anonymous Square purchaser
12/15/2014 "We had a wonderful leg of lamb, from Burnt Mill Farm, Monday for dinner. It seemed like a festive meal and was so good. Very easy to prepare also - scored what little fat there was just to the meat not piercing the meat. Put cloves of garlic on top and bottom of it, unpeeled, then set sprigs of rosemary on top and underneath then steamed a TBSP of olive oil over it. Covered it with foil to seal. Heated the oven to 450 then just as I set it in the oven turned it down to 325 and let it bake for 4 hours. It was fabulous! My husband hasn't ever cared for lamb. This he liked. We didn't mind having leftovers the following night and I've made a soup for last night. It weems the perfect meal for such a night. Looking forward to having more lamb in my freezer soon! Wish I had pictures of it out of the oven but I was too anxious to get into it after the 15 minute rest from the oven. Oh well, next time." Gloria E.
Here you'll find recipes for the meat that we produce at Burnt Mill Farm.
Homemade Chicken Noodle Soup
To make soup, you must first start with cooking down your whole chicken carcass. After cooking your whole chicken (and enjoying a lovely dinner), pick the extra meat off the chicken carcass and refrigerate in a baggy or sealed container.
Put the carcass in a big pot. Add a couple of carrots, an onion and 2 stalks of celery (all unpeeled, but washed and coarsely chopped). Also add a handful of parsley, a few peppercorns and one or two bay leaves. Add water to the pot to cover the chicken carcass. Bring to a boil, then cover and simmer on low to medium low for 6-10 hours. Check to see if the liquid has enough flavor. If not enough flavor, continue to cook down. If it cooked down too much, add a little more water and cook down some more. Strain the liquid into a large bowl and set it in the refrigerator, uncovered, overnight.
The next day, remove the hardened fat from the top of the bowl. The thickened liquid that is left over is your chicken stock. This chicken stock can be used to make all kinds of soup, gravy, etc.
Chicken Noodle Soup
10 Cups chicken stock
1 medium onion, chopped
2 stalks celery, chopped
2 carrots, chopped
¼ Cup parsley, chopped
1 tsp. basil
½ tsp. thyme
½ tsp. sage
4 oz. egg noodles
1 Tbsp. olive oil
1 Tbsp. butter
chicken meat, chopped
salt & pepper, to taste
Bring the stock to a boil in a large pot. Taste for strength. If weak, add a chicken bouillon cube. Saute the onion, celery and carrots in the oil and butter. Then add that to the stock, along with the rest of the spices. Cook the noodles according to the package directions. Strain the noodles and add to the soup, along with the rest of the ingredients. Serve with homemade bread.
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