Part #3 of 3: You can afford Pasture-Raised Chicken to Feed Your Family a Nutritious Dinner

We all like to save money right? You can’t see it, but I have both hands raised.

I am a big promoter of using up all the meat we have in the freezer and not purchasing anything while waiting for our next harvest of chickens and pork. There is typically a period of time when we have nothing but one type of meat in the house because of our harvesting schedule. You’d think we have it figured out by now but it seems no matter how we adjust the schedule it still works out to be the same situation.

I have to admit though… these periods without have humbled me.

I find true appreciation from the first bite of chicken or pork that was recently harvested after months without it - I know some of you can relate when you run out of our products as well. Our customers always get out ‘firsts’ of the harvest so most often we have more whole birds in our freezer for the winter than parts and pieces. We certainly want to appreciate the bounty we have been given but a person with children can cause her to go insane when all they do is grumble over roasted chicken for the umpteenth time.

So what are you to do when all you have are whole chickens? That’s a simple answer!! Take a whole chicken and cut it into parts yourself rather than buying the parts individually.

Buying a whole chicken, rather than individual parts, is often more economical.

You don't need any special skills or a lot of might to cut up a chicken at home. After a few times it soon becomes second nature.

I know you’re probably thinking, “That’s easy for you to say Gina! You’ve cutup chickens before.” I completely understand. It can seem intimidating to try to cut up an entire chicken, but I have a good reason for you – Buying a whole chicken, rather than individual parts, is often more economical! And you want to feed your family the most nutrient-dense chicken to keep them healthy and save money?

Tools Needed:

  • A VERY sharp 10” chef’s knife

  • Kitchen shears

  • Large cutting board

  • Sheet pan or bowl for the cut-up pieces

  • Paper towels

Here is a video where I show you how easy it is to cut-up a whole chicken. You’re going to do great!!

It’s not so bad is it? So, now that you have your chicken in pieces… what are you going to make?

Now what shall you make for dinner?

Having such a variety of parts at once can be challenging trying to figure out what to make… Here are some suggestions.

All the parts:

Fried chicken

Breast meat:

Bone-in is best roasted and can be used for salad, soup or marinade it and grill. My dad used to grill chicken breast just seasoned with salt and pepper a serve it with a side of homemade Cesar salad - yum!

Boneless chicken can be used to make classic chicken tenders (just cut the breast up into strips), chicken piccata, Chinese stir fry, chicken Parmesan and curry.

Thigh, Leg, Quarters:

Marinate them or using BBQ sauce grill them - the dark meat holds up better to high heat without drying out. You can also cook them the same way as a bone-in breast as mentioned above.

Wings, breast bone and back:

Chicken stock is perfect for a soups, risotto or anywhere stock is needed. Pasture-raised chicken is full of nutrients - this is a perfect immune-strengthening hot drink on a cold winter day’s morning.

Here is variation of my favorite chicken stock recipe scaled down to use the scraps from breaking down one chicken.

  • 1/4 large yellow onion, wedged

  • 2 carrots, unpeeled and halved crosswise

  • 1 celery stalks with leaves, cut into thirds crosswise

  • 2 sprigs fresh flat-leaf parsley

  • 1 sprigs fresh thyme

  • 2 sprigs fresh dill

  • 1 clove garlic, unpeeled and cut in half crosswise

  • 1 tsp kosher salt

  • 1/4 tsp whole black peppercorns (not ground)

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 2-3 quart stockpot. Add 2 quarts of water and bring to a boil. Lower the heat and simmer uncovered for 1 hour, skimming off any foam that comes to the top. Set aside until cool enough to handle. Strain the entire contents of the pot through a colander and discard the solids.

I hope you have enjoyed these ways to economically feed your family the best nutrient-dense chicken around. Remember… when you eat better you feel better.

God bless!!

Gina

When you buy a cut up chicken at the store, it comes with all the pieces except for the back, and while most people don’t ever eat the back – it is an essential ingredient in chicken stock. And even if you don’t ever want to make homemade chicken stock, when you add a piece of the back to your boxed stock, it can fool anyone into believing you slaved over a hot stove for hours. It adds real chicken flavor, and even more importantly, viscosity, giving your soup or sauce a luxurious mouth feel.

Gina Orr1 Comment