A pasture-raised chicken has less water and more muscle than the bird most recipes were written for. That is good news, but it means a couple of small adjustments.
Thaw it properly
Our chickens are frozen immediately upon processing, so plan ahead. Thaw in the refrigerator for 24 to 36 hours depending on size. Do not thaw on the counter. If you are short on time, a sealed bag in cold water, changed every 30 minutes, works.
Dry brine the day before
This is the step that matters most.
1. Pat the bird completely dry
2. Salt it generously, inside and out, about a teaspoon of kosher salt per pound
3. Leave it uncovered on a rack in the refrigerator overnight
Salt seasons the meat all the way through and the open air dries the skin, which is how you get crackling instead of rubber.
The method
1. Take the bird out of the fridge 45 minutes before cooking
2. Heat the oven to 425 degrees Fahrenheit
3. Pat dry again. Do not add more salt if you dry brined
4. Tie the legs if you like, tuck the wing tips under
5. Place breast up in a cast iron skillet or roasting pan
6. Roast until the thickest part of the thigh reads 165 degrees, usually 55 to 75 minutes depending on size
7. Rest for 15 minutes before carving
Notes for a farm bird
Simple additions
Lemon halves and a few garlic cloves in the cavity. A rack of onion slices and carrots under the bird to catch drippings. Thyme or rosemary if you have it. Nothing else is required, and a good bird does not need a rub to hide behind.
Do not waste the carcass
Into a pot with water and an onion, simmered gently for hours, strained, and frozen. That is the fifth meal.
Get the bird
Whole, frozen, pasture-raised Grey Broilers are available by preorder on the chicken pre-sale page, with pickup at the farm in Conway.
