If there’s one type of meat I care most about, it’s chicken.
I raise chickens in my backyard and over the past few years have come to truly appreciate them. Not just the chicken but any family farmer making a living raising them as God intended.
Time, energy and love goes into raising pastured chickens. Heritage breed chickens created to develop lean muscles and nourishing fat takes time to grow.
It takes a knowledgeable farmer to supplement them with more than just “conventional” grains. With the cost of feed going up every year, it takes more money and time to find a feed free of gmo and soy.
It takes energy and a keen eye to be aware of illness or parasites and to tend to it as quickly as possible.
It’s much more labor, however, the benefits far outweigh the work.
Besides the increased nutrients, vitamins and omega 3 fatty acids, they are a joy to have and to learn from.
They are social and caring of one another constantly sticking to their flock. They do well in truly free range environments, choosing only to visit their coop to eat and sleep.
They bask in the sun.
I watch and tend to them everyday and for this reason I do not buy conventional chicken.
Chicken is one of the most over consumed meats on the market today.
Unfortunately, conventional chicken is one of the worst meats for our health. Conventional chicken feed contains arsenic, chemicals and other toxins that directly makes it’s way into their meat and especially their fat.
When you buy a whole chicken for $4, $5 or $6 you can be sure that the chicken was created by man, it’s wings and beak have been clipped, raised on pollutants and confined in a small dwelling area.
Really, is there any gain by eating a chicken like this? Lean protein… sigh.
I understand the cost, so… I just decided I’ll be writing a post just on this topic next week
For now, besides raising my own chickens, I have a wonderful source of pastured chicken that does cost me about $10-$12 for a whole bird. We purposefully spread the meat over 2 meals and save the bones for stock.
The depth of flavor in a “real chicken” is worth every penny for the farmer and the life of a creature created specifically to nourish, heal and most importantly bring joy to the family table.
A Simple Recipe for Roast Chicken with Root Vegetables
This is a very easy recipe that makes a delightful Sunday supper for the entire family.
- 1 whole, free range, pastured chicken
- extra virgin olive oil
- 1 lemon, cut in half
- 3 cloves garlic, crushed
- salt and pepper to season
- 3 medium potatoes, cut in slices
- 4 carrots, cut in slices
- 2 parsnips, cut in slices
- 3-4 turnips, cut in slices
1. Remove the gizzards, liver and heart (if included) from the cavity of the chicken.
2. Rinse the chicken and it’s cavity and cut the neck off if still attached. By all means, save the neck for a homemade chicken broth.
3. In a roasting pan, toss all of the root vegetables in extra virgin olive oil and season with salt and pepper.
4. Place the roasted chicken on top of the vegetables and insert the lemon and garlic cloves into the cavity. Feel free to add any herbs. Drizzle the entire bird with extra virgin olive oil and rub in with your hands. Season with salt and pepper.
Tie the legs and tuck the wings under the bird.
5. Roast at 425F for 1. After one hour, baste the chicken with the juices collected in the pan and continue to roast for an additional 30 minutes. A total roasting time of 1 1/2 hours.
A very simple and truly healthy meal.
So, do you have any comments or questions you’d like to ask on conventional versus pastured chicken? I’d love to chat
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