PASTURED CHICKEN : We are no longer raising chickens for meat, sorry!

We are thrilled to offer naturally raised, pastured chicken for your family table.

Chickens are raised outside in the fresh air, with access to both a cozy home and a mama hen to snuggle with and show them the ropes of life on the grass! Like all of our animals, our meat chickens are allowed the freedom to play outside, dust-bathe, preen, sleep in the shade and just generally express their "chicken-ness".

They are never confined to a crowded barn or restricted from having access to  the outdoors.

Our chickens have lovely texture and an old-fashioned flavour we're sure you'll love!

Whole Frozen Chicken : $4.99 lb - average 4-5 lb per bird
SOLD OUT FOR THE SEASON - Sorry!

MAMA'S ROAST PASTURED CHICKEN

Do you find cooking a whole chicken intimidating? Overwhelming? Don't.

Roast chicken is one of the easiest home-cooked meals you can make. I learned how to roast a chicken at about 13 years old, at home alone, while my mum gave me instructions over the phone, as did my sister. The worse mistake us girls ever made was accidentally cooking the chicken upside-down once.
It was still delicious.

Also, Jeff said he decided he was going to marry me when I made him roast chicken and chips for the first home cooked meal I ever made for him. So there you go. Learning how to roast a chicken might just help you land the love of your life.

​Bonus.

YOU WILL NEED

  • A roasting pan, cast iron frying pan or dutch oven large enough to hold your chicken
  • A soup spoon
  • A thermometer

CLASSIC ROAST PASTURED CHICKEN INGREDIENTS

  • 1 whole pastured chicken, fresh or defrosted
  • 2-3 TBS Butter, Ghee, Schmaltz, Pastured Lard or better yet, leftover Bacon Grease
  • A generous dusting of salt and pepper (leave out salt if you used Bacon Grease)
  • A half cup or so of warm water

HOW TO COOK YOUR PASTURED CHICKEN

  1. Preheat oven to 400 degrees . 
  2. Check inside chicken for neck and giblets. Remove them. You can cook these if you like, but that's another recipe altogether. 
  3. DO NOT rinse your chicken. This isn't necessary. BUT patting it dry with a clean towel will help ensure you have nice crispy skin. Yum.
  4. Pop chicken in roasting pan, cast iron frying pan or dutch oven - meaty breast side up.
  5. Coat skin with chosen fat.  Sprinkle with salt and pepper. Place spoon in cavity of chicken - this conducts heat and helps your chicken cook evenly. Or so they say. My mum did it, so I do it. Pour the water into the bottom of the pan. This saves your drippings so you can make gravy if you like, and if you don't will stop them from turning into a horrid burnt and smokey mess.
  6. Roast at 400 for 20 minutes, then turn down heat to 350 + roast for approximately 40 more minutes, or until a thermometer inserted in the thickest part of the meat reads 180 degrees.
  7. Allow chicken to rest before carving.

GET CREATIVE - MIX IT UP

ROAST PASTURED CHICKEN + GRAVY

Put those drippings to use. While your chicken is resting, put the roasting pan on the stove top over medium-high heat.

Heat the drippings and add half a glass of white wine, salt and pepper to taste. Allow to reduce slightly to concentrate the flavour, stirring constantly. If you feel inspired, toss in a bay leaf, some dried oregano, a nob of garlic. Or don't. 

​Mix a tablespoon of cornstarch in 1/3 cup of cold water, pour into drippings and bring to a boil while whisking constantly. Presto. Homemade gravy.

MEDETERRANEAN ROAST PASTURED CHICKEN

Substitute olive oil for your fat. Stuff the cavity of the chicken with a half a lemon, garlic cloves and rosemary.

HERBY PASTURED CHICKEN

In addition to your salt and pepper, use dried herbs on the outside of your chicken. Sing the song and you've got your recipe - Parsley, Sage, Rosemary and Thyyyyyme!

If you're feeling ultra adventurous or have an overgrown herb garden (lucky you) you can tuck fresh herbs in the cavity of the chicken, too.

ONE POT ROAST PASTURED CHICKEN DINNER

Add chopped potatoes, carrots, celery to the bottom of the pan, place the chicken on top. You will have yummy, flavourful veg ready at the same time as your chicken. Easy peasy.

Any root veg can be subbed for carrots and potatoes. Just chop everything roughly the same size.

BACON IS BETTER

Everything is better with bacon. Wrap your chicken in a delicious blanket of pastured heritage breed bacon. Because, well - why not?