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. 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:
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