A whole chicken is the complete bird, typically cleaned and ready to cook, offering a delicious balance of white and dark meat. It’s one of the most economical and versatile ways to enjoy pasture-raised poultry—perfect for roasting, slow cooking, or breaking down into parts for multiple meals. Cooking a whole chicken fills the kitchen with comforting aromas and delivers tender meat, crispy skin, and rich bones for broth.
Directions:
Prep: Remove giblets if included. Pat the bird dry and trim any excess fat. Let it come to room temperature for 30 minutes before cooking.
Season: Rub with oil or butter and season inside and out with salt, pepper, garlic, herbs, lemon, or your favorite spices.
Cook Methods:
Oven-Roasted: Preheat oven to 425°F. Roast breast-side up in a roasting pan for about 15–20 minutes per pound, or until internal temp reaches 165°F in the thickest part of the thigh. Let rest 10–15 minutes before carving.
Slow Cooker: Add aromatics (onion, garlic, herbs) and cook on low for 6–8 hours until fall-off-the-bone tender.
Grill/Rotisserie: Spatchcock or cook whole over indirect heat for even browning and juicy results.
Dutch Oven: Roast covered at 350°F for 60–75 minutes, then uncover and brown for 15–20 more.
Ways to Use Whole Chicken:
Classic Roast Dinner: Serve with potatoes, veggies, and gravy.
Meal Prep: Use the breast for sandwiches or salads, thighs for tacos or rice bowls, and the rest for soups or stir-fries.
Chicken and Rice or Casseroles: Shred cooked chicken and use it in one-pan meals.
Bone Broth: Use the carcass and leftover bones to make rich, collagen-filled broth.
Picnic or Potluck: Roast, chill, and serve sliced with dipping sauces or homemade rolls.
A whole chicken gives you the best of everything—flavor, flexibility, and nourishment from skin to bone.
