Punachicks has been in operation since 2013, providing locally grown chickens and eggs. They are open on Wednesdays and Sundays from noon — 5 p.m., so I drove up to Kurtistown to check them out.
It was a nostalgic trip for me as I drove up to Huina Street, then turned left on to North Ala Road. This was the exact way my father drove to visit my grandparents home; where he grew up with his three brothers and two sisters; where he brought my mother to live after they got married after my mother lost her parents and home after the 1946 tsunami that destroyed Shimachi. So just driving up meant a lot to me. Much has changed and the old house is no longer there, just the memories of spending New Year’s Day there, eating New Year’s food, running around in the neighborhood and playing with my cousins.
Emily Taaroa first leased the land to start her chicken farm, then bought the property and developed the area into a home and coops for egg laying chickens and a huge area for 10 pens for 100 chickens to peck in the soil and be pasture-raised. Every day the pens are moved so the chickens have new grass. In 5 to 7 weeks, the Cornish Cross variety of chickens are ready to be “harvested” for market.
Driving up the windy driveway, there are dairy cows and calves. Further back from the farm, house, food truck and retail store, are coops for egg laying chickens. There are also geese and turkeys on the farm.
The retail store has chicken bacon, chicken liver, local produce, local baked goods such as cookies, bars, and sourdough bread, as well as jams, vinegars and Puna coffee.
The food truck offers about four daily specials. On the day I visited, the specials were Pollo Asado Taco Plate, Feta Beet Burger with a Side Salad, Large House Salad and House-made Chicken Liver Pate on Toast.
Evan Oshias said that using local is very important when planning his menu and they try to have at least 80% local. He plans to plant beans to increase his percentages of locally produced products. He uses no processed sugars, but uses local honey and makes ulu tortillas once a week. If he could figure out how to grow his own rice, then his percentages of locally grown produce would increase even more.
Emily share her favorite Punachicks recipe for roast chicken:
Best Roast Chicken Recipe EVER
Emily Taaroa, Owner of Punachicks
Ingredients:
1 whole Punachicks chicken
Brine:
1/2-3/4 cup sea salt
2 tablespoons brown sugar
Enough water to cover
Rub:
1 tablespoon paprika
1 teaspoon sea salt
1 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon oregano
1/4 teaspoon black pepper
1/4 teaspoon red pepper (cayenne)
1/4 teaspoon parsley
Brine chicken for at least 8 hours and up to 24 hours. Use 1/2 to 3/4 cup salt per gallon of water, a couple of tablespoons of brown sugar if you want, and leave in the fridge.
Take chicken out of the brine, pat dry, coat with olive oil and sprinkle over with the rub.
Bake uncovered at 450 degrees for 30 minutes, then reduce heat to 350 for one hour or until meat inserted in the breast measures 170-180 degrees F. Larger chickens will probably take about 90 additional minutes, but it is always best to check with a thermometer.
Tip: Use a vertical roasting stand for delicious crispy skin all over.
During Thanksgiving, broad breasted poults turkeys are available for sale for $7.75 per pound. Birds are usually 15-25 pounds but if you need a smaller one, you should place your processing from September to October, so you should order sooner than later. Their website is www.punachicksfarm.com
Email Audrey Wilson at audreywilson808@gmail.com.
