06/03/2026
Another step in reconnecting us to where our food comes from.
Somewhere along the way, many of us were taught that cooking a whole chicken is complicated. The truth is, it's one of the easiest and most economical meals you can make.
I love roasting a whole chicken because one bird can feed our family for multiple meals. We enjoy it fresh for dinner, then use the leftover meat throughout the week for sandwiches, salads, soups, wraps, casseroles, and quick lunches.
For this one, I coated the bird in tallow, salt, pepper, lemon, garlic, rosemary, and thyme, then roasted it at 375°F until the breast reached 165°F. For most of our 6.5–7.5 lb chickens, that's about 2¼–2½ hours.
One of my favorite parts is slicing up the leftovers for the week. No mystery ingredients. No preservatives. No chemical-filled lunch meat. Just real chicken.
And if you've ever noticed that strange stringy texture that's becoming more common in grocery store chicken, you'll understand why so many families are looking for alternatives. Real chicken should look, cook, and taste like chicken.
And the best part? Very little goes to waste.
The carcass can be simmered into rich, nutrient-dense bone broth.
If you have chicken feet, they make an excellent addition to broth because they're naturally rich in collagen and gelatin. They can also be dehydrated and used as dog treats.
If you have access to the organs, don't overlook them. Chicken liver is one of the most nutrient-dense foods available, packed with vitamin A, B vitamins, iron, copper, and other essential nutrients.
For generations, families used the whole animal. Not because it was trendy, but because it was practical, nourishing, and respectful of the food that fed them.
Sometimes the old ways really are the best ways.
As always, our chicken is non-GMO, corn-free, soy-free, and raised without vaccines, antibiotics, or added hormones.
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