Master Cooking a Whole Chicken

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posted on

January 18, 2025

Whole chickens are often the most cost-effective (and delicious) way to maximize the nutrition from a regenerative, pastured chicken. You can easily get two or three meals from a single bird!

I know cooking a whole chicken can feel intimidating, so today I'm sharing my top tips to help you become a whole-chicken pro.

Tip #1: Get the Temperature Right (165°F)
The key to perfect chicken every time? A simple kitchen thermometer! Poultry should be cooked to 165°F, measured in the thickest part of the thigh. This takes the guesswork out of cooking and ensures your bird is both safe and juicy.

Tip #2: Master the Pressure Cooker
Have a frozen chicken and need dinner fast? Your Instant Pot is about to become your best friend. Here's how:

Place the whole bird in the pot
Add 1 cup water and a tablespoon of salt
Pressure cook on high for 11 minutes per pound (usually 55-60 minutes)

The result? Incredibly tender, juicy meat that falls right off the bone. Perfect for tacos, chicken salad, or any recipe calling for shredded chicken.

Tip #3: Try Spatchcocking
Don't let the fancy name scare you - spatchcocking is a game-changer for evenly cooked chicken. Here's what to do:

Using kitchen shears, cut along both sides of the backbone to remove it
Flip the bird breast-side up and press down firmly to flatten (you'll hear the sternum crack)
Season and cook!

This method reduces cooking time and ensures even doneness from wings to thighs. Plus, you get maximum crispy skin surface area! Here's a video showing you how to spatchcock.

Tip #4: Perfect Your Roast
Want that golden, crispy skin? Here's the secret:

Thaw your chicken completely (about 24 hours in the fridge)
For extra-crispy skin, leave it uncovered in the fridge overnight
For next-level results, try dry brining: rub with salt and herbs, then leave uncovered in the fridge for 24 hours
Roast at 425°F for about 45-55 minutes, or until the thigh registers 165°F

Tip #5: Make Liquid Gold (Bone Broth)
Here's where our pasture-raised chickens really shine. Those bones from your roast chicken? They're packed with nutrients and flavor. The proof is in the gel - our broth always sets up firm when chilled because of the rich collagen content.
Quick Broth Method:

Save bones in the freezer until you have 1-2 chickens' worth
Add to Instant Pot and cover with water
Add a tablespoon of salt
Pressure cook on high for 90 minutes

The result is rich, gelatinous broth that's worlds better than store-bought!

Why does our farm direct food cost more? Here are 5 big reasons why.

We're not going to pretend our food is cheap. When you compare our prices to conventional grocery store meat and dairy (even the organic kind), there's a clear difference. And we know that matters, especially when you're trying to feed a family on a budget. But here's the thing: the price gap exists for very specific reasons. We wanted to be completely transparent about what you're actually paying for when you choose Prairie Foods. Because it's not just food. It's a completely different system. 1. We Don't Get Government Subsidies Conventional agriculture is heavily subsidized by the government. Corn, soy, and grain crops get billions in subsidies every year, which keeps the price of conventional feed (and therefore conventional dairy and meat) artificially low. Our plain farmers don't get those subsidies. We raise animals on 100% grass and pasture without any subsidized grain. That means we pay the real cost of farming. No government checks to offset expenses. You're paying what food actually costs to produce the right way. 2. Regenerative, Pasture-Based Farming Is Labor-Intensive Moving cattle and rotating chickens to fresh pasture daily during the growing season. Moving pig fencing often so they have new un-muddied land to make muddy. Managing complex pasture rotations to build soil health. This takes time. A lot of it. Factory farms cram thousands of animals in confinement and automate everything. It's efficient, but it's also why those animals never see sunlight, stand in their own waste, and need constant drugs to stay alive. Our way is slower, harder, and requires more hands-on work. Our plain farmers are out there every day. They're moving animals, checking pastures, managing soil health, and ensuring every animal has fresh grass and clean water. That labor is built into the price. You're paying for farming that heals the land instead of destroying it. 3. We Have Extremely High Standards Most farms do the bare minimum required by regulations. We do significantly more. For raw dairy: Monthly lab testing (not just the required minimum)Gold Standard safety protocolsTemperature control to 34°F immediately after milkingStrict timeline limits (milk held no longer than 3 days)Organic cleaning products and 160°F hot water sanitationA2A2 genetic testing on all dairy cows For meat processing: Small-batch processing with more care and attentionWashed only with water (no chemical washes)In house butchering that prioritizes quality over speed These standards cost more to maintain. But they're why you can trust our food completely. You're paying for safety and quality that go far beyond legal requirements. 4. We Pay Our Farmers Fairly Factory farms squeeze farmers on contracts that barely let them survive. Many contract farmers are essentially trapped, doing all the work while corporations keep most of the profit. We don't operate that way. Our plain farmers are independent. They help set their prices, make their own decisions, and keep fair profits from their work. They're not beholden to corporate contracts or being squeezed to the breaking point. When you buy from Prairie Foods, farmers actually make a living. Fair pay for farmers means they can continue doing this work for the long term --- raising animals right, building soil health, and providing clean food for families like yours. You're paying for a food system that respects the people who grow your food. 5. Free Shipping Is Built Into Product Prices Most online food stores charge separate shipping fees. They're often $20-50+ per order, which can be shocking at checkout. We handle it differently. We roll most of the delivery cost into our product prices so we can offer free delivery over certain order amounts. This makes budgeting easier (no surprise fees at checkout) and rewards customers who stock up. Yes, this means our prices may look higher. But when you factor in free delivery, the total cost is often competitive... and way more transparent. You're paying for convenience and honest pricing with no hidden fees. The Bottom Line Our food costs more because: We're not subsidized by the governmentRegenerative farming requires more laborOur standards are significantly higher than requiredWe pay farmers fairlyDelivery is included in the price We're not trying to compete with factory farm prices (even the organic ones). We can't. And honestly, we don't want to. Factory farming only looks cheap because the real costs are hidden: environmental destruction, animal suffering, depleted nutrition, farmer exploitation, and long-term health consequences. Our prices reflect the true cost of doing things right. Is It Worth It? Only you can answer that for your family. But here's what our customers often tell us: "We spend more on food now, but we spend way less at the doctor." "I'd rather invest in real food than pay for it later with my health." "When I think about what I'm actually getting - clean food, healthy soil, fair pay for farmers - it's worth every penny." We're not asking you to justify the expense to anyone else. We're just asking you to understand what you're actually paying for. Real food from independent regenerative farms. Raised right. Every time. Questions about pricing or products? Contact us. We're here 🙂 ----- P.S. If budget is a concern, you might consider switching out one grocery store item and/or focusing on our most affordable cuts: ground beef, whole chickens, larger bulk purchases. You can still eat clean, regenerative food without breaking the bank.

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Master Cooking a Whole Chicken

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