Recipes for pastured chicken
Our Rosemary Garlic recipe is loosely based on this recipe, with some modifications:
- we aged your chickens in the fridge for over 24 hours before freezing (much like beef)
- thaw fully in the fridge for 24 hours
- do not trim fat or skin - in this case, it is full of nutrition and flavor (like bacon), not nasty chemicals :)
- no lemon (didn't have any at the time)
- substituted butter instead of white wine (didn't have any at the time)
- melted the butter, because it didn't stick by hand
- skipped adding anything to the cavity, to avoid obscuring the chicken's taste. (Less is more with this breed as they actually have a distinct flavor.)
- used dutch oven with lid, instead of adding water & using foil tent
- cooked at 325 degrees
- measure temp at inner thigh's thick joint meat (new for us)
- cook until inner thigh meat temp is 155 degrees (usually about an hour)
- the biggie: cooked an additional half hour past reaching internal temp of 165 degrees (surprising for us)
- let the chicken rest for 20 minutes before cutting
- if thigh meat is rubbery (breast will be less so), cook another 20 minutes
See the quote from *Diana* at the end of this article, she gets it:
More recipe ideas:
How do I use the entire pastured chicken to maximize my investment in my health?
- A: That is the right question! The parts were designed for your health. Here is one path:
- Oven roast whole including skin & fat (recipe), and eat the easily removed pieces of meat, throwing nothing away.
- Debone the remaining meat and use in multiple recipes including chicken tacos, chicken & rice, stir fry, etc.
- Crock pot the bones along with any unused parts (feet, neck, etc.) and vegetable scraps to make highly nutritious bone broth (recipe), and strain. Use broth as a base for other recipes or as a breakfast drink to support gut health.
- If you don't cook the organ meats (the highest nutrition parts) in separate recipes, dice them and include in the bone broth recipe.