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.
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.
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
Here is a 2-page Recipe Flyer you can download and print: