RECIPE: Farm Raised Roast Chicken + Rich Coconut Cream Ice Cream


Chef Kirbee Miller of Kinimi Kitchen took a trip with us down to Heniscity Farm in Pegram, TN to create these amazing farm-to-table brunch recipes. Heniscity Farm is a 16-acre, poultry farm owned by Cynthia Capers. Cynthia provided a full lesson in farming, bale growing, and what it looks like to pursue your purpose, no matter what. Check out these recipes and let us know when you try them at home.

Kirbee Miller

Rich Coconut Cream Ice Cream with Duck Eggs

The richness of Duck Eggs provides a luxurious texture and decadent flavor! 


1 cup Coconut Milk

2 cups Heavy Cream

¾ cup Sugar

4 Duck Egg Yolks

pinch of salt

2 teaspoons Vanilla Extract

1 teaspoon Almond Extract

1 ½ cups Unsweetened Coconut Flakes

What to Do:

  1. Carefully heat coconut milk, heavy cream, sugar, and salt in a saucepan – be sure not to scorch / burn – use low to medium heat
  2. Whisk egg yolks in separate bowl large enough to hold cream mixture.
  3. Slowly adding the warmed cream mixture to the yolks, stirring constantly.  This tempers your mixture and is an essential step – Don’t rush it!
  4. Pour the egg and cream mixture back to the saucepan, and continue heating and stirring over medium heat until the mixture becomes thickened
  5. Strain the custard using a sieve
  6. Transfer to a shallow glass dish, cool in refrigerator for at least 4 hours or overnight
  7. Toast the coconut flakes in a 325° oven for roughly 7 minutes, until light golden brown
  8. Freeze the chilled custard in your ice cream maker according to the manufacturer’s instructions.
  9. Add 1 cup of the cooled coconut flakes to the ice cream about 5 minutes before it is done turning, save the remaining coconut flakes for garnishing later.

Topping ideas:

Dark chocolate shavings or ganache + shaved almonds with Vanilla Waffle – YUM!


Golden Herb Roasted Chicken:


1–5lb whole organic chicken.

1/4 cup olive oil.

2 tbsp seasoned salt (parsley, thyme, black pepper, garlic powder, pink himalayan sea salt and black pepper)

4 cloves of minced fresh garlic

5-6 springs of fresh rosemary + thyme – leaves removed

1/2 bunch fresh parsley.

2 Bay Leaves

1 yellow onion.

4–5 red potatoes OR  Yukon potatoes

2 carrots.

2 celery sticks.

What to Do:

  1. Wash + cut up the carrot, celery, onion  and parsley
  2. Rinse + pat chicken dry, place in roasting pan
  3. Sprinkle the inside of the chicken with the  recommended spice blend
  4. Fill the chicken cavity with the carrot, celery, 1/2 the chopped onion, 1/2 the chopped fresh garlic and 1 bay leaf
  5. Cut the potatoes, Place them around the chicken with the remainder of the onion, chopped onion, 1 tsp chopped fresh garlic, and Bay leaf
  6. Using kitchen twine, tie the legs of the chicken.
  7. Chop the fresh parsley with a sharp knife, forming almost a paste.
  8. Combine the olive oil, remainder of chopped fresh garlic, rosemary, thyme. Smear it all over the chicken.
  9. Sprinkle with spice mixture
  10. Bake uncovered at 475 for 30 minutes. Lower the heat to 400 and bake for another 50 min.
  11. Remove from oven and insert the thermometer on the thickest part of the thigh. Make sure that the internal temp is at least 165 degrees.
  12. Mix the potatoes withe seasoned mixture at the bottom of the pan
  13. Cover chicken with foil and let sit for 20-30 min before cutting


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