3085 Indian Run Road

Amissville, VA 20106

(540) 937-4490

Farm Store Hours:

Saturdays 9-6

Monday-Friday call ahead

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The Crowfoot Farm;


Rappahannock County;


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Western Hemisphere;

The Earth;

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All things were made by him; and without him was not any thing made that was made.

~John 1:3

Blog Archives: Articles

Roast Chicken

What to do with a whole chicken?

There are an infinite number of ways to prepare a whole chicken, but here is our family’s favorite super easy and delicious recipe. Try this and then play around with the recipe to add your own flare. Tell us your favorite way to roast a chicken!

Roast Chicken

Defrost frozen whole chickens in the refrigerator for 2-3 days.

Preheat oven to 400 degrees. Place whole chicken in a roasting pan and rub with your favorite herbs or spices and a little salt. Place a quartered onion inside the chicken and pour 1 cup water in the pan. Place the lid on the pan, or cover tightly with foil. Bake for 25 minutes per pound (for example, bake a 5 lb. chicken for 125 min) or for a maximum of 2 1/2 hours*. Remove covering for the last 30 minutes of cooking time to crisp skin. Allow chicken to rest 15 minutes before carving. Pour roasting juices over meat and enjoy!

Save extra meat for salads, casseroles, sandwiches or freeze in portions for easy meal prep later. And don’t throw away those bones! In a large pot, cover the bones with water, add vegetables if desired, cover and simmer gently for 6-12 hours for a wonderfully delicious and nourishing broth.

*Chicken is fully cooked when internal temperature reads at least 165 degrees, juices run clear instead of reddish, and meat easily pulls from the bone. In our experience, the chicken is always fully cooked to perfection when following this recipe.

Christmas Cookey

From American Cookery by Amelia Simmons, 1796.

“To three pound flour, sprinkle a tea cup of fine powdered coriander seed, rub in one pound butter, and one and half pound sugar, dissolve three tea spoonfuls of pearl ash in a tea cup of milk, kneed all together well, roll three quarters of an inch thick, and cut or stamp into shape and size you please, bake slowly fifteen or twenty minutes; tho’ hard and dry at first, if put into an earthen pot, and dry cellar, or damp room, they will be finer, softer and better when six months old.”

Modern Adaptation:

1 1/2 lbs. (approx. 6 cups + 1 tbsp) all purpose flour (to approximate 18th-century flour, use

1 1/4 lbs. white flour + 1/4 lb. whole wheat flour)

1/2 cup ground coriander seeds

1/2 lb. (2 sticks) butter

3/4 lb. (approx. 1 3/4 cup + 2 tsp) brown sugar

1 1/2 tsp baking soda

3/4 cup milk

Preheat oven to 325 degrees. In a VERY LARGE mixing bowl, combine the flour and coriander. Work the butter into the flour mixture with a pastry cutter or your hands. Stir in the sugar. Dissolve the baking soda in the milk and stir into the dough. Press the dough into a ball and kneed until the dough is no longer crumbly. On a lightly floured board, roll dough 1/2 inch thick and cut out circles with a biscuit cutter. Bake on an un-greased cookie sheet for about 12-20 minutes (depending on the size of the cookies) or until edges just begin to brown. Yield: about 2 dozen cookies.

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