Out of the misty memory of our family farms comes a rare cluck from Ohio's past: Buck, Buck, Buckeye. The Buckeye chicken, that is, the creation of Warren breeder Nettie Metcalf in the late 1800s.
1 whole Buckeye chicken (4-5 pounds) 2 tablespoons olive oil ¼ teaspoon salt ¼ teaspoon cracked black pepper ¼ teaspoon rosemary ¼ teaspoon thyme ¼ teaspoon sage Cook's notes: While the author likes ...
To continue reading this content, please enable JavaScript in your browser settings and refresh this page. Preview this article 1 min A locally grown chicken chain is ...
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