Roasting a Pastured Heritage Chicken Using an Oven

3/6/2020

Rub butter, salt and pepper on the bird. Insert half an onion and one stick of celery in the cavity. Put the chicken in a baking tray with no cover. Roasting the chicken must be low and slow. Set at 400 deg F and when the chicken is in, lower the temperature to 325 deg F then roast it for 2 to 4 hours depending on the size. To check, tilt a bit and when the liquid runs clear then it may be ready. When using a meat thermometer, try not to break the skin so the juices are retained until ready to carve and serve.

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Welcome to our Recipe Page!

Thank you for your interest in pasture raised birds. It's so hard to find recipes for heritage pasture raised birds without having to look for pre-1950's cook books, so we've decided to create this recipe page to compile recipes tailored just for pastured chickens. Recipes come from family, friends and our customers. This is a good guide for new cooking ideas for homesteaders/farmers raising chickens or for foodies/cooks who are curious to try pasture raised poultry.

If you have a good recipe you would like to share, please send it our way and we will post it on this recipe page.

Pastured poultry is an integral part of our rare breed and heritage chicken preservation efforts. Thank you for doing your part in helping us preserve for the future.

“For more information and recipes well suited to all the traditional meats that can be produced from the historic breeds of chickens, look to old cookbooks from before the 1950s. Here are some favorites mentioned in Gina Bisco's Rediscovering Traditional Meats from Historic Chicken Breeds:

Fowl and Game Cookery, by James Beard,1944.

Better Homes and Gardens Cook Book, 1941.

The Modern Family Cookbook, by Meta Given, 1942

Let's Cook It Right, by Adelle Davis, 1947, 1962, 1970."Write something about yourself. No need to be fancy, just an overview.

Recipes for Pasture Raised Heritage Chicken

"In cooking pastured birds, there's something you should know: throw all that you think you know about cooking chicken out the window. We're talking about cooking chickens that lived like chickens; rather than a shorter life in a barn, you're about to prepare a bird that has been running around on a field and has the legs of a sprinter. Dark meat is where a lot of the flavour is. That's where a good chicken recipe transforms into a great one!"

-from our long time cusotmer D.S. of Vancouver, BC