Making the Most of a Whole Chicken

Making the switch to pastured chicken can seem like a cost prohibitive move at the surface, but a closer look can show that that simply isn’t the case. ​

Per pound, our whole broilers are $4.40-$5.50 per pound for a 4-5 pound bird (as of this writing our whole broilers are $22 for a 4-5lb bird) which makes chicken a cheaper option than beef, pork or lamb. 

A whole chicken also gives you the options and potential to stretch the chicken over several meals. 

Here are two meal blueprints: 

Option 1: 

• Boil a chicken for soup. Debone the chicken and use the dark meat for the soup. 
• Use the white meat for sandwiches
• Use carcass to make a big pot of bone broth

Option 2: 

• Roast a chicken and eat the white meat
• Use dark meat in a casserole
• Make soup with carcass and meaty bits
• Make a big pot of bone broth with the bones

With a little thought and planning a chicken can make a week’s worth of meals. Not only benefiting your wallet, but honoring the chicken by ensuring that nothing is wasted. ​