Our pasture-raised chicken is much tastier — and healthier — than most birds on the market.
The fast-growing hybrids grown on all conventional farms — and on most organic farms — are extremely and unnaturally fatty.
Our pasture-raised poultry has 21% less fat, 30% less saturated fat, 50% more vitamin A, and 300% more omega-3s, versus either industrial chicken or standard free-range birds..
Accordingly, our chicken requires special care when cooking, to avoid drying it out. This simple recipe will do the trick.
Perfect Roasted Pastured Chicken
Allow ample time to defrost your chicken. This can take up to 2 days in the refrigerator.
Consider brining your bird to enhance its flavor. You can brine the bird as it is thawing, or for the last few hours. Rinse the bird well, then immerse it in ½ cup kosher salt, dissolved in one gallon of water for a minimum of 2 hours, or overnight.
Preheat oven to 325*
1) Rinse the bird thoroughly and pat it dry.
2) In the cavity place:
• Lemon quarters - one to one & a half lemons depending on size
• Lightly cracked whole garlic cloves - or whole heads cut in half cross-wise (no need to peel)
• Plenty of sprigs of fresh rosemary and/or thyme
3) Place chicken in roasting pan, and tie legs together with kitchen twine.
4) Rub/massage chicken well with a blend of any combination of the following:
• Melted butter
• Salt/pepper (use very little or no salt if you've brined the bird)
• Herbs de Provence
• Dried thyme
• Dried garlic powder or dried roasted garlic powder
5) Place bird in preheated oven and roast for approximately 25 - 30 min per pound, until juices run clear or an instant-read thermometer reads 160 - 165 degrees. Let rest for 15 minutes before serving.