But What Do You DO With A Whole Chicken? (Week Five…And That’s A Wrap!)

This is the last installment, and I hope I’ve inspired you to really put these delicious, nutritious chickens to good use, and that you’ve found a new favorite or two.  I hope chicken stock has made its way into your kitchen, and that your kids are now asking for crispy chicken skins when they see a chicken thawing.

Your Big Annual Pastured Poultry Stock-up Letters should be arriving this week!  Keep an eye on your (snail) mailbox, and let me know if you have any questions!

Click HERE to get these recipes:

Spatchcocked Brined Chicken on the Grill:  Just in time for outdoor grilling, this makes the juiciest chicken I’ve ever put on my table.

Chicken Stock from Grilled or Smoked Chicken:  This isn’t a recipe, so much as an idea.  Of course, I expect you to make stock from your grilled or smoked chicken!  Yet grilled or smoked chicken bones will give a distinct smoky flavor to your stock that  might not be quite pleasant in a bowl of, say, chicken noodle soup.  Save your smoked or grilled chicken stock for something like Bean or Lentil Soup (with a side of corn bread, of course!).  It’ll fit the bill perfectly.

Dirty Rice: Once again, this isn’t my recipe.  I can’t improve on this recipe by The Spruce Eats, sent to me by my friend Emily Towers.  https://www.thespruceeats.com/cajun-dirty-rice-3052306

Rendered Chicken Fat:  Finally, we’re putting that fat to use!  The principles I’ll teach you here can be expanded into processing just about any type of animal fat, whether pork fat rendered into lard or beef fat rendered into tallow.

See you this summer!