5 Ways to Cook Your Pasture-Raised Chicken
Our pasture-raised chickens are naturally more flavorful and nutritious than conventional birds. With their rich flavor profile and leaner meat, they cook a bit differently too. We recommend using a meat thermometer and watching cooking times carefully—pasture-raised chicken typically cooks 15-25% faster than conventional chicken.
Essential Tips for Cooking Pasture-Raised Chicken
- Bring to Room Temperature: Allow your chicken to sit at room temperature for 30-60 minutes before cooking to ensure even cooking throughout.
- Pat Dry: Always pat your chicken dry with paper towels before seasoning or cooking to achieve crispy, golden skin.
- Use a Meat Thermometer: Pasture-raised chickens can cook faster than conventional ones. Always use a meat thermometer to check doneness (165°F/74°C in the thickest part of the thigh).
- Cooking Time Guideline: A general rule is to roast at 400°F for about 15 minutes per pound, but start checking temperature earlier.
- Let It Rest: After cooking, let your chicken rest for 10-15 minutes before carving to allow juices to redistribute throughout the meat.
1. Traditional Herb-Roasted Chicken
Ingredients:
- 1 whole North Star Pastures chicken (4-5 lbs)
- 4 tablespoons unsalted butter, softened
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh sage, chopped
- Salt and pepper to taste
- 1 lemon, sliced
- Preheat your oven to 400°F (204°C).
- Allow chicken to come to room temperature for 30-60 minutes, then pat completely dry with paper towels.
- Mix softened butter with minced garlic, parsley, sage, salt, and pepper.
- Gently loosen the chicken skin without tearing it and spread the herb butter mixture underneath.
- Place lemon slices inside the cavity and around the chicken in a roasting pan.
- Roast for approximately 50-60 minutes for a 4-pound bird (about 15 minutes per pound), or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
- Start checking the temperature after 45 minutes to prevent overcooking.
- Let the chicken rest for 10-15 minutes before carving to allow the juices to redistribute.
Tip: Pasture-raised chickens cook faster than conventional birds. Start checking temperature after 45 minutes to avoid overcooking. The natural fats in our pasture-raised chickens will keep the meat juicy and flavorful.
2. Slow Cooker Whole Chicken with Nutrient-Rich Broth
Ingredients:
- 1 whole North Star Pastures chicken (4-5 lbs)
- 10 cups filtered water (approximately 2.5 quarts)
- 2 tablespoons sea salt (adjust to taste)
- Optional: 1 onion, 2 carrots, 2 celery stalks, 2 bay leaves
- Pat the chicken dry with paper towels.
- Place the whole chicken into the slow cooker (add optional vegetables for extra flavor if desired).
- Pour the filtered water over the chicken until it is fully submerged.
- Add sea salt to the water, stirring gently to dissolve.
- Cover the slow cooker and cook on high for 3-4 hours or on low for 6-7 hours, until the chicken is tender and fully cooked (165°F internal temperature).
- Carefully remove the chicken from the slow cooker and allow it to rest for a few minutes before carving.
- Strain the remaining liquid through a fine mesh sieve to obtain approximately 2 quarts of nutrient-rich bone broth.
Bonus: Our pasture-raised chickens create an exceptionally nutrient-dense broth with more minerals and collagen than conventional chickens. Save and freeze the broth for soups, cooking grains, or sipping as a nourishing beverage.
3. Dutch Oven Chicken with Root Vegetables
Ingredients:
- 1 whole North Star Pastures chicken (4-5 lbs)
- 4 tablespoons unsalted butter, softened
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- Allow chicken to come to room temperature for 30-60 minutes, then pat completely dry with paper towels.
- Preheat the oven to 325°F (163°C).
- Combine softened butter with minced garlic, thyme, rosemary, salt, and pepper.
- Loosen the chicken skin and spread the herb butter underneath.
- Place chopped vegetables at the bottom of the Dutch oven and set the chicken on top.
- Cover and bake for about 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C).
- Start checking the internal temperature around 1 hour.
- Remove the lid for the final 15-20 minutes to crisp the skin.
- Let the chicken rest for 10-15 minutes before carving.
Perfect pairing: The rich flavor of a pasture-raised chicken pairs beautifully with root vegetables that absorb the natural juices. This "low and slow" method is perfect for pasture-raised chickens as it helps maintain moisture in the leaner meat.
4. Smoked Pasture-Raised Chicken
Ingredients:
- 1 whole North Star Pastures chicken (4-5 lbs)
- 4 tablespoons unsalted butter, softened
- 3 cloves garlic, minced
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh basil, chopped
- Salt and pepper to taste
- Wood chips for smoking (e.g., apple or hickory)
- Allow chicken to come to room temperature for 30-60 minutes, then pat completely dry with paper towels.
- Preheat your smoker to 275°F (135°C) and prepare wood chips according to your smoker's instructions.
- Mix softened butter with minced garlic, oregano, basil, salt, and pepper.
- Loosen the chicken skin and spread the herb butter mixture underneath.
- Place the chicken in the smoker and cook for approximately 1 hour and 45 minutes to 2 hours, or until the internal temperature reaches 165°F (74°C).
- Start checking the internal temperature around 1 hour and 30 minutes.
- Let the chicken rest for 10-15 minutes before carving.
Flavor note: The natural diet of our pasture-raised chickens creates meat with superior flavor that's enhanced by smoking. Apple or cherry wood pairs especially well with our chicken's natural taste profile.
5. Spatchcocked Grilled Chicken
Ingredients:
- 1 whole North Star Pastures chicken (4-5 lbs), spatchcocked (butterflied)
- 4 tablespoons unsalted butter, softened
- 3 cloves garlic, minced
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon fresh lime zest
- Salt and pepper to taste
- To spatchcock the chicken, use kitchen shears to cut along both sides of the backbone to remove it, then flip the chicken over and press down on the breastbone to flatten.
- Allow chicken to come to room temperature for 30 minutes, then pat completely dry with paper towels.
- Preheat the grill to medium heat (350°F to 400°F).
- Combine softened butter with minced garlic, cilantro, lime zest, salt, and pepper.
- Loosen the chicken skin and spread the butter mixture underneath.
- Place the chicken skin-side up on the cooler side of the grill (indirect heat).
- Grill for about 40-50 minutes with the lid closed, or until the internal temperature reaches 165°F (74°C).
- Start checking the internal temperature around 35 minutes.
- For crispy skin, flip the chicken and move to direct heat for the final 5 minutes.
- Let the chicken rest for 10 minutes before carving.
Why spatchcock? Butterflying your chicken helps it cook more evenly and quickly. Our pasture-raised chickens have better muscle development from living actively outdoors, making this technique especially effective for even cooking.
