TIPS FOR COOKING PASTURE RAISED CHICKEN
This isn't your store bought chicken! Learn why it's different and how to cook it.
Nutritionally, a pastured chicken is far superior to traditionally raised chicken. Chickens that are running around on pasture eating insects, worms, and forage have a great taste, but they also have muscle tone. And chickens with muscle tone are not as tender. But that does not mean you have to settle for tough meat! The answer is simple. Brining the chicken results in moist and tender meat. In addition to that, there are a few other tips that work well.
- As described above, brines work well. In fact this is a big reason store bought meat is so forgiving. They are packed in a saline solution. However, by buying pasture raised chicken and making your own brine, you get to choose the salt. So you can choose a healthy, mineral rich salt and not settle for processed table salt.
- Let the meat thaw and reach room temperature. This allows the meat to rest.
- Start with a HOT oven, (425) for 15-20 minutes, then push it down to 350 for the remaining cook time. Then let bird rest again for 10 minutes before carving to keep more of the juice inside the meat.
- Use a pressure cooker. This will reduce cook times as well as giving you moist, tender meat.
So how do you make those brines?
These recipes can be scaled up or back depending on how much brine you need. You want enough to cover the chicken.
- gallon of water
- 3/4 cups of Sea Salt or other salt of your liking
- 1/2 gallon Buttermilk or Cream
- 7 Tbs of Sea Salt or other salt of your liking
Creamy Tuscan Garlic Chicken has the most amazing creamy garlic sauce with spinach and sun dried tomatoes.
Chicken with Bacon and Mustard Sauce – an absolute comfort food!
- Pick your favoite marinade from below and mix all the ingredients. (some require a blender or food processor)
- Place the chicken in a casserole dish with the marinade. Be sure to cover the dish with a lid or tinfoil. You may let this sit for a while if you choose.
- Bake at 350 degrees for 1 and a half hours.
We recommend fresh organic ingredients and any salt used, we recommend sea salt or pink Himalayan salt.
Many people love chicken breast, and they are great, but the real nutrition powerhouses lie in the off cuts like necks, backs and even feet. They're basically a collagen gold mine, ready to ramp up your energy, aid in digestion and rebuild everything from joints to fingernails. So here's your chance to try your hand at using some different parts of the chicken! Order some backbones and feet from us and try this recipe! We usually have backbones and feet available at the farmers market too.
To prepare chicken feet, it seems like a lot of time consuming but to get the right flavor and texture, it is necessary. This is a Korean dish, and usually in Korea, they like their chicken feet to be fire hot! But doesn’t meant you have to eat that way. Control the spicy amount to your taste so you can enjoy!