Master Cooking a Whole Chicken

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:
 

1. Using kitchen shears, cut along both sides of the backbone to remove it
2. Flip the bird breast-side up and press down firmly to flatten (you'll hear the sternum crack)
3. 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:
 

1. Thaw your chicken completely (about 24 hours in the fridge)
2. For extra-crispy skin, leave it uncovered in the fridge overnight
3. For next-level results, try dry brining: rub with salt and herbs, then leave uncovered in the fridge for 24 hours
4. 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!