5 from the Farmers Kitchen-Whole Chicken

One whole chicken can go a long way when you let it.  I also know it can be overwhelming to cook with a whole chicken, and it's easy to get stuck in a rut roasting it whole.

When we process birds on the farm, we’re always reminded that every part has value—and in our kitchen, that shows up as multiple meals, not just one dinner.

Here’s how I use a whole chicken to easily make five nourishing, easy, no-waste meals:

I usually figure 1x 3.5-4.5lb Roaster for every two people I’m cooking for, so when I use this method at home, I do 3 chickens.  These ideas are meant for cutting the chicken up raw.  I was hoping to get pictures of cutting up a whole bird to share, but I’m in LA this week and don’t have any chickens with me.  There are many videos online that show how to cut up a whole raw chicken.  

5 From the Farmers' Kitchen:  Whole Chicken 

1 BBQ Drumsticks: 
Drumsticks are Farmhand 4’s favorite and were my mom's favorite—seasoned, grilled, and slathered in BBQ sauce. Served with sweet-and-sour cucumbers, a salad, or sautéed veggies and roasted potatoes.  **While you are grilling the drumsticks, grill one breast as well to make Chicken salad.

2 Chicken Salad (One Breast)  
Grill up a breast and make it into chicken salad (recipe).  Chop and add diced celery and onion, shredded carrot, pickles, hard-boiled egg, mustard, and homemade mayonnaise (recipe here). 

3 Chicken-Veggie Stir-Fry (Second Breast)
Cube or slice the second breast and toss it into a hot pan with some lard to cook.  Add chopped veggies of your choice and seasoning to taste. Fast, flexible, and a great way to clean out the produce drawer.  Serve with rice or cauliflower rice.

4 Soup from the Wings, Back & Tenders
After you part the chicken, put the back and wings in a slow cooker or pot on the stove, cover with water, and cook for 24 hours with salt, pepper, and a splash of apple cider vinegar.  After a day, strain the broth and remove any meat from the wings, neck, and back.  Add the tenders, any veggies, and season to taste.  Simmer for 20 minutes or until veggies are tender. Like the stir-fry, a chicken soup is a great way to use some veggies up.  We often add some chopped potatoes or rice.  You could also add noodles.

5 One-pan Oven-Roasted Thighs
Thighs are our most popular cut, juicy, forgiving, and full of flavor. Season with salt, pepper, and garlic powder or add herbs. Add chopped onions and root vegetables, toss in some lard or avocado oil on a sheet pan, and roast for 30 minutes at 375.  If you want a real treat, dry-brine the thighs by salting them 8-10 hours before cooking.  Dry brining helps hold the moisture in the meat and makes the skin extra crispy when you cook.

That’s five meals from one bird, using every part—just the way food has been cooked for generations.Buying a whole chicken isn’t about being fancy or frugal for the sake of it. It’s about honoring the animal, feeding your family well, and making the most of what you bring into your kitchen.

If you’ve ever felt intimidated by a whole bird, I hope these ideas inspire you; you’ve got this—and we’re always here to help.  

If you’ve mastered cooking with whole chickens, I’d love to hear your favorite ways to use them.

From our pasture to your table,
 Aila