Our farm specializes in fresh, organic, pastured poultry on the Big Island of Hawaii. We are passionate about providing the community with a wholesome, local, fresh alternative to factory farmed supermarket chicken.

Recipes

Best Roast Chicken Recipe EVER
Ingredients:
-1 whole punachicks chicken

Brine:
-1/2 cup - 3/4 cup sea salt
-2 tbsp brown sugar (optional)

Rub:
-1 tbsp Paprika
-1 tsp sea salt
-1 tsp white pepper
-1 tsp garlic powder
-1 tsp onion powder
-1/4 tsp oregano leaves
-1/4 tsp black pepper
-3/4 tsp red pepper
-1/2 tsp parsley

1. Brine chicken for at least 8 hrs - use 1/2 - 3/4 cup sea salt per gallon water, a couple tbsp sugar if you want (or not), and leave in fridge.
2. Take out of brine, pat dry, coat w/ olive oil and sprinkle all over with rub.  
3. Bake uncovered at 450F for 30 min, then reduce heat to 350F for 1 hr or until 170-180F internal temp.  We use a vertical chicken roasting stand so we get crispy skin all around. 

We make a double or triple batch of rub and keep it in a jar.  I found almost everything in the spice section at Keaau Naturals (except white pepper). 


Glazed Chicken Wings 
8 or more chicken wings (or drumsticks work too, but adjust cooking time)
1-2 tbsp coconut oil
a little less than 1/4 cup water
1/4 cup balsamic vinegar
1/4 cup shoyu
1 Tb honey
3 cloves garlic, grated chopped
1 Tb ginger, grated
2 tsp chives or green onion, chopped
1. In a large heavy sauce pan, brown chicken on high for a couple of minutes on each side with a little coconut oil.
2. Add water, balsamic vinegar, shoyu, honey, garlic & ginger.  Cook on high until liquid comes to a boil.  
3. Reduce heat to low and simmer, covered for about 10 minutes
4.  Remove cover and turn heat to high, allowing sauce to reduce down, about 5 minutes until it becomes thick, turning chicken occasionally.  (Keep an eye on the glaze, you don't want it to burn when it starts becoming thick)
5.  Sprinkle with chives or green onion. 

This recipe is soooo yummy and really easy to remember.  The skin absorbs the sauce, which makes them absolutely finger licking good.

Grilled Chicken with Green Papaya Salad


CHICKEN
2 - Puna Chicks Leg Quarters *
Rubbed lightly with oil
Season with Hawaiian sea salt*, black pepper, garlic powder
Grill on indirect heat 40-45 minutes

GREEN PAPAYA SALAD
Shredded green papaya **
Steamed, cut and chilled green beans **
Shredded carrot
Sliced green onion *
Chopped cilantro *
Chopped basil *
Sliced cherry tomatoes **
And/or any other veggies/herbs you have
Combine in bowl and chill

SALAD DRESSING
Juiced Meyer Lemon *
Diced Hawaiian chili pepper **
Asian fish sauce
Sugar 
Diced garlic
Mix and chill
Toss with dressing and chopped peanuts before serving
* local
** from our garden


Classic Chicken Soup 
1-2 chicken backs and necks
3 carrots - chopped
3 celery stalks - chopped
1 onion - chopped
4 cloves garlic - crushed or minced
2-3 slices of fresh ginger (more if you're sick)
Fresh Rosemary
Fresh Thyme
Fresh Sage
Salt to taste
Pepper to taste
Optional - throw in a couple of crushed hawaiian chili peppers if you like it spicy like I do


Place all ingredients into a slow cooker and cook on low for 8hrs or place in large pot and cook on low for 1-2hrs or until meat is falling off bones.  Remove chicken back and necks, set aside for a few minutes to cool.  Pick off meat and return to slow cooker.  Discard bones.
So easy and soooo good.  Yummy!


Sweet Spicy Sticky orange chicken
in a sauce pot on very low heat combine:
1 cup katsup
1 cup frozen orange juice concentrait 
2- 4 tbl spoons worcestershire 
1 tbl spoon brown sugar
2-3 tbl spoons white vinegar
hot sauce to your liking
simmer until thick and dark red, about 30 minutes

meanwhile: 
lightly season and bake chicken thighs in the oven till done. 

remove chicken from oven, generously coat with the sauce, both sides. 
place sauced chicken in broiler for a few minutes until the sauce starts to caramelize an small parts start to char
turn chicken and broil other side.
remove and serve