• BJ

The Last Batch of the Season: Pastured Chickens

We just processed the last few broiler chickens of the flock!

This means after these chickens sell, we won’t have chicken available until about June or July.

Interestingly enough these last winter chickens were some of the fattiest juiciest ones yet, and they still have the characteristic yellow “pasture fat” that is so rich and good for you. This fat was dissolving on my hands as I was processing these chickens and my skin was softer and healthier-feeling than it has been in months!

We chock this up to all of the fresh produce our livestock receive all winter long. Access to green growing plants in the dead of winter means that our livestock still are storing those beta-carotenes and omega three fatty acids in their meat and eggs even after the grasses have gone dormant and the pastures are all covered up with snow.

Chris and I cooked up one of these chickens last week. We quartered it and laid the breast meat, wings, and thighs skin-side-up in a cast iron skillet. I seasoned with some celery salt, paprika, garlic, dill seeds, and pepper, and then put in the oven at 450F for about 40 mins. I took the chicken out when the breast meat had reached 150F and let it sit on the stove until it heated to about 160F then we indulged!

Oh my goodness was it good! I kept looking over at Chris to see if he was enjoying the dish as much as I was… it appeared so.

This meal fed us all week: chicken and barley and veggies for dinner, chicken sandwiches for lunch, cream of chicken and barley soup for lunch again (I just used the fat left in the skillet and a little bit of cheese in the barley for this one), chicken and dumpling soup for dinner, and there will be enough of this soup for lunch tomorrow!

Annnnnd don’t forget the leftover bones make a fantastic chicken bone broth- which is great as a base for soups and curries, sauces and marinades, pre-seasoned cooking liquid for boiling rice or pasta, etc.

Chicken is so versatile, light, delicious, and easy to cook. We are so glad we get to share this nutrient-dense and incredibly flavorful product with you!

We also have a very limited supply of livers, gizzards, and hearts from this last batch (the feet from this batch have already sold).

Ready for the last bit of this convenient and tasty bit of pastured goodness in your own kitchen?

Email, text, or call us and we will be happy to bring some chickens to your door, we come into Laramie every Tuesday and Friday, and Centennial every Thursday and Saturday.

Don’t forget to tell us what your favorite way to cook pastured chickens is, we love to try new recipes!


We look forward to talking with you soon.

-BJ, Chris, and the TOTW Crew

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Often-times people don't want to think about the last day their food lived. I get it. It's heavy and it can leave us feeling guilty for sustaining ourselves as meat-eaters. AND it often-times leaves p