Archive for January, 2012|Monthly archive page

Another Recipe! Stuffed Chicken Wings (with ground pork)

In Recipe on January 28, 2012 at 1:34 pm


(adapted by Dawn Morin-Boucher, edited locally by Wells Tavern Farm)

Serves 6 – 12

Step 1, Prep Wings:

— 12 Chicken Wings, boned out

1. Slide a sharp paring knife up into the wing against the bone, well under the skin. Slice away from you, turning the wing over as you reach each edge. Cut the tendons. Peel the skin back, up to the joint.

2. Crack the joint, grab each wing bone, twist, pull up and out. Refrigerate.

Step 2, Stuff and Bake:

— 8 cloves garlic

— 1 medium onion, quartered

— 2 ounces shiitake mushrooms

— 2 1/2 ounces blue cheese

— 1 tablespoon tapioca starch (or cornstarch)

— 1 egg white

— 1/2 pound ground pork (Wells Tavern Farm’s would be great!  http://www.wellstavernfarm.com )

— 1 medium carrot, grated

— 1 tablespoon sriracha or other hot sauce

— 1 teaspoon black pepper

— 1/4 teaspoon kosher salt

— Barbecue sauce

1. In a food processor fitted with a blade, mince garlic. Add onion, mushrooms, cheese, starch and egg white. Process. Combine in a bowl with pork, carrots, hot sauce, salt and pepper. Microwave a sample. Adjust seasoning; add starch if it does not hold together. Refrigerate 15-30 min.

2. Preheat oven to 300 degrees. Open each wing pocket and sprinkle with a pinch of salt. Stuff; set on a lightly greased cookie sheet*. Bake 12-15 minutes. Paint with barbecue sauce three or four times (every two minutes) until the internal temperature of the stuffing is 161 degrees. This is necessary for the breading to adhere.Let cool. Blot excess sauce.

3. Roll in crumbs, covering all surfaces. Set aside.

*Extra filling may be shaped into meatballs, rolled in breadcrumbs, and baked with wings.

Step 3, Fry:

— 1 cup breadcrumbs (gluten-free)

— Peanut oil


— Baking sheet and paper towels

— Heavy saucepan or deep fryer

1. Reduce oven to 200 degrees. Heat an inch of peanut oil to 375 degrees in a tall-edged saucepan, or follow instructions for deep fryer. Fry 3-4 wings at a time. Turn when crispy and browned, 2-3 minutes per side.

2. Remove to a sheet pan covered with paper towels to drain. Keep warm in oven. Serve as is or divide into sections.

Tip: For an easy version, stuff wings with sausage.  Wells Tavern Farm has Sweet Italian Sausage, and Garlic Parmesan, as well as other varieties available, that would make great fillings.

Mark Your Calendar for This Saturday in Gill, MA!

In General Farm News on January 9, 2012 at 7:45 pm

Gill Winter Farmers Market

Held at Gill Elementary School on Boyle Road.

On Saturday, January 14th from 10-1 pm

Featuring: vegetables, greens, squashes, potatoes, storage crops, cheeses, eggs, honey, pork (WELLS TAVERN FARM PORK!), and more!

Sponsored by the Gill Agricultural Commission

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Meanwhile it seems as if we have been a very long time without countable numbers of chicken eggs.  Well, in fact we have.  We have a pen brimming with Australorp hens just on the cusp of laying right now.  When they do come into laying next month, we will be producing about 30 eggs a day.  That will be a nice change from the one egg a day that we are getting from our nine elderly Buff Orpingtons and one younger (the only one laying) chicken.

These Australorps are a great breed.  We have raised them in the past, and think that they are just wonderful.  They are extremely quiet tempered and docile, a good egg layer, and a dual purpose (eggs and meat) bird.  Wikipedia and other sources say “They are also known to be good nest sitters and mothers, making them one of the most exceptional large, heritage utility breeds of chicken.”

Been to our facebook page and “liked” us yet?  I publish recipes, tips, pics, and new information more quickly and often there than here on the blog.  And, I get to see some familiar faces in there each day: from customers of Thanksgiving Turkeys to farmer’s market customers, to fellow farmers — it’s nice to see you all again!

Speaking of turkey – if you think that you will want a custom raised pastured turkey this year, it is time, NOW, to reserve. [If you click “reserve” you will be taken to the form on our website]

There are lots of ways to get in touch with us on the farm: email through our website contact form, facebook, phone, well-trained-carrier pigeon…