To get the most out of a whole chicken from a quality farmer, it’s important to utilize every part of the chicken for various dishes and preparations. Here’s a guide to make the most of your pasture raised chicken:
1. Roast It Whole for the First Meal
- Roasting: Start by roasting the chicken whole to enjoy the bird at its most flavorful. Rub it with olive oil or butter, season generously with salt, pepper, and herbs, (or LJ Rub #19, LJ Poultry or LJ Coffee Rub) and roast at 425°F until the internal temperature reaches 165°F at the thickest part of the thigh.
- Serve: Use this as your main meal, accompanied by sides like roasted vegetables or potatoes.
2. Save the Carcass for Stock
- Chicken Stock: After removing the meat, save the carcass to make a rich, homemade chicken stock. Add the bones to a pot with onions, carrots, celery, garlic, bay leaves, and peppercorns. Cover with water and simmer for 4-6 hours, skimming occasionally.
- Use: The stock can be the base for soups, risottos, gravies, or sauces.
3. Portion the Meat for Different Dishes
- Breast Meat: Slice the breast meat to use in sandwiches, salads, or as a lean protein in stir-fries or tacos.
- Thighs and Drumsticks: These cuts are flavorful and versatile. Use them in stews, curries, or casseroles.
- Wings: Save the wings for appetizers or snacks, either by grilling, frying, or baking with a flavorful marinade.
4. Render the Fat
Chicken Fat (Schmaltz): If the chicken is particularly fatty, render the excess fat by slowly heating it in a pan. Strain and store the schmaltz in the fridge for use in cooking or roasting vegetables.
5. Use the Skin
Crispy Chicken Skin: If you don’t eat the skin when roasting, you can crisp it separately by baking or frying for a delicious garnish for salads or soups.
6. Organ Meats for Added Value
- Liver: Use the liver to make a rich pâté or sauté it for a quick and nutritious snack.
- Heart and Gizzards: These can be cooked into hearty stews, added to gravies, or grilled as a tasty snack.
7. Save Any Drippings
After roasting the chicken, collect the drippings and turn them into a sauce or gravy by deglazing the pan or cast iron with stock or wine and adding butter or cream.
8. Freeze Leftovers
If you have extra meat, shred it and freeze in portions for quick meals like soups, stir-fries, or chicken salad.
By utilizing every part of the chicken—from roasting the meat to making stock and using organ meats—you not only maximize your investment but also honor the care that went into raising the bird. This approach is both sustainable and delicious, ensuring that nothing goes to waste.
