07/11/2020
So I get asked fairly regularly if we sell chicken breasts only, as opposed to whole or half chickens. We don’t, and I thought I’d take a minute to explain why.
Primarily, it’s because there’s more to a chicken than just the breast. In addition to *tasting better*, meat cooked on the bone has other benefits such as connective tissue, which aids joint health, skin elasticity, etc. We raised some of the best damned poultry you can find, and that includes the thighs, legs, back, and wings. It would be a shame to deprive folks of the rest of it.
When we have our chickens processed, we get also get the gizzards, livers, and feet back, which we sell to folks interested in eating more organ meats (very nutrient dense), making bone broth, or feeding their pets. In other words, we don’t let much of it go to waste.
It is also very hard to find processors that are willing to butcher them into cuts. This requires additional equipment, time, and labor, and with already slim margins, it’s hard for them to justify.
One common hesitation that people have is that they don’t know how to cook a whole chicken. I (Tommy) am likely one of the laziest cooks you’ve ever met, and my method is simple. I usually toss it in a crock pot on low until it’s 165 degrees. That’s it. Same goes for slow roasting in the oven. Our chickens have the skin on, so they withhold their moisture when you cook them.
Anyway, there are a ton of recipes and cooking methods on the good ol’ internet, and not doing something like cooking a whole chicken because you’ve never done it before is no way to go through life.
Eat healthy. Stay safe out there. Punch n***s. 😘
Tommy
