Pasture-raised chicken is known for its flavor and texture. Cooking it is simple. Check out how we make our spatchcock chicken below!
You want to be sure your chicken is fully defrosted. If it isn’t, you’ll be cooking it forever and it will not get up to temperature. Believe me, I’ve done this in the past.
The best way to defrost your chicken is to put it in the fridge 3 days before you want to cook it. It will defrost slowly and stay at a safe temperature while doing so.
You can also remove it from the packaging and put it in a bowl of water (fully covered) in your refrigerator. This method should defrost your bird in about 6-8 hours.
Our favorite way to cook pasture-raised chicken is spatchcocking! It tastes good, looks good, and produces that crispy skin we love so much.
- Preheat oven to 450 degrees F.
- Place chicken on a cutting board, breast side down. Starting at the bottom of the chicken, cut along both sides of the backbone with kitchen shears. Save that backbone for making a great bone broth at a later time!
- Grab hold of both sides of the chicken and open it. Turn breast side up. Push down on each side of the breast so you flatten out the chicken. Place the chicken on a baking sheet or a cast iron pan (our fave).
- Cover the entire chicken in your favorite cooking oil or butter. This keeps it from sticking and makes the skin crispy. Sprinkle with salt and pepper. Feel free to add any additional spices you like.
- Roast until skin is crisp and an instant-read thermometer inserted into the thickest part of the breast reads 165 degrees F, about 40 minutes. *This time will vary based on the size of your chicken. Let it rest for at least 5 minutes before enjoying.
- There you have it! Cooking your chicken is easy and we know you will love how it tastes! Ready to get your own chickens? Click here.