Our family usually eats chicken twice a week. We pull a whole chicken out of the freezer, and once it thaws, we generally break it down into cuts. A whole chicken yields two breasts, two tenders, two wings, two legs, and a backbone that can be used to make broth or soup. For our family of three, this is enough for two meals (although that will probably change as our son gets bigger and his appetite grows along with him).
We are fortunate to have a freezer full of delicious pasture raised chicken, because we grow and butcher it right here on the farm. Of course, we are of the opinion that pasture raised poultry is vastly superior to conventionally raised poultry that you might find at the grocery store. Not only is it the most humane and environmentally sustainable way to produce poultry, the flavor profile of pasture raised birds is much richer. One of the things that we get asked the most about our chicken is how to cook it. The answer is: you can cook it however you want!
Here are a few of our favorite ways to prepare our pasture raised chicken:
- Chicken parmesan: This is my husband Brandon’s favorite meal. I usually add Italian seasoning to the breading for some extra flavor and serve it over spaghetti with homemade tomato sauce.
- Stir fried chicken and bok choy: This recipe is quick and requires minimal clean up. Serve it over rice for a complete meal.
- Garlic rosemary chicken w/ roasted root veggies: This is a great recipe for fall when you have an abundance of root vegetables. It would probably be good with some winter squash in place of the sweet potatoes too.
- Chicken Caesar salad: This makes a great lunch. You can use breaded chicken in place of grilled chicken if you prefer.
- Honey glazed chicken: This is a quick chicken breast recipe that pairs well with any combination of vegetables.
- Peruvian chicken w/ aji verde: This may be my personal favorite. The grilled chicken is incredibly flavorful on its own, but the sauce really sets it over the top!
- Roasted chicken: This is a classic recipe that I make when I don’t feel like breaking down a chicken. I usually stuff the cavity with some chopped onion and garlic instead of celery. I also add a few sprigs of fresh rosemary and thyme if I have them on hand.
- Curry spiced chicken fried rice: This recipe makes great leftovers too!
- Maple mustard chicken w/ potatoes: This one pan recipe is a great easy weeknight dinner option. I recommend searing the chicken thighs first, to give them a crisper texture.
- Creamy Cajun chicken pasta: This recipe can be made to suit different tastes by adjusting the seasoning of the chicken and by using different kinds of peppers.
Do you have a favorite chicken recipe? Share it with us in the comments below!