Joyful Noise Acres Farm

Nothing goes to waste when I cook a pastured chicken so I wanted to share a few of my techniques:

I love to roast my birds by bathing them in olive or coconut oil then putting salt, pepper and granulated garlic on the skin. I put a carrot, stalk of celery and quarter of an onion in the cavity along with a handful of fresh rosemary, oregano and/or thyme. I then roast it at 350 degrees according to it’s weight.

After the meals of roasted bird, I tear the carcass apart and put all of it into a large stock pot and cover with water then simmer on medium low till the meat is off the bones. I strain the broth, clean the meat off the bones and am ready for soup. (Don’t forget to compost the spent veggies and herbs.)

If there is not much meat left, I package the broth and meat in 2 cup portions for the freezer to use when I cook rice or other recipes calling for broth. This broth is so rich and full of flavor. Thicker than what you buy in the store because it still has the gelatin and fat. Our chickens do not have a lot of fat but what they have is healthy so I tend to use it instead of adding as much butter or oil to my recipes.