Cooking Techniques

IF YOU’VE GOT IT, USE CONVECTION

It’s best to use the convection setting on your oven if you have it. Convection produces a drier heat that will make for crispy, golden-brown skin. If you don’t have convection, don’t worry, your chicken will still come out great.

GET GRILLIN'

The sun is shining and it’s time to fire up the grill. Pasture Project chicken is the perfect thing for grilling season. We like to grill over charcoal or wood, but gas works great too. The key here is to use a medium heat with a longer cooking time. Let the chicken slowly cook skin side down for an hour to an hour and a half. If you’re using charcoal you may want to raise your grate so its further from the coals, on gas use a medium flame (5/10). Flip the chicken over and cook for another 10-20 minutes. Remember to let it rest for 15 minutes before you carve.

CAST IRON IS BEST

If you have a cast iron pan, roast your chicken in it. If not, a baking or roasting pan will do just fine.

Pre cooking Tips

THAW IT FIRST

Place the chicken on a baking sheet or plate and put it on the bottom shelf of the refrigerator for 24-36 hours. In a hurry to get cooking? Make sure the vacuum sealed bag is intact. Place the chicken in a large bowl in your sink. Fill the bowl with cold water to cover the chicken. Change the water every 30 minutes for 2 hours. Thawed chicken in the vacuum sealed bag will stay fresh in the refrigerator for 3-5 days.

LAY IT FLAT

The chicken is packaged folded over itself to save space and packaging material. When you remove it from the package, make sure to lay it flat on the pan, skin side up so it cooks evenly to a beautiful, golden crisp.

STOCK UP AND FREEZE

Pasture Project chicken freezes great and will last for months in the freezer. When it's time to thaw just leave the chicken in the refrigerator for 2 days and allow it to thaw slowly. Then follow the cooking instructions on the package.

Cooking Tips

CRISPY SKIN

If you have a few extra minutes, start your chicken out by searing it in a cast iron pan. It’s great for color and crisp. Place a cast iron skillet over medium high heat (8/10) and let it heat for 3 minutes. Add 2 tablespoons of olive oil. Place the chicken in the pan skin side down for 2 minutes. Flip the chicken over and place the whole pan in the oven to cook according to the directions on the back of the package.

MAKE IT A FULL MEAL

Make it a full meal! Add some boiled potatoes and onions, cut into cubes around the chicken right before it goes into the oven. When there’s 20 minutes left in the cooking time add your favorite vegetables like carrots or broccoli.

Post Cooking Tips

ALWAYS REST

What’s with the resting? Pasture Project chicken is raised on pasture which means it's outdoors, free to move around and use its muscles. It’s also an Heirloom breed which makes it heartier and more flavorful than regular chicken. Resting allows the meat to relax and the juice to redistribute so your chicken is always juicy and tender.

PERFECTLY SEASONED EVERY TIME

Pasture Project chicken is perfectly seasoned and marinated but if you’re the type that likes a little extra salt just sprinkle on some flaked sea salt right before serving.

REHEATING YOUR PASTURE PROJECT CHICKEN

There's nothing better than pasture day after so head on over to our recipes section and turn your leftovers into a warm chicken soup or fresh tacos. But if you want to keep it simple and just reheat here's what we recommend: Preheat your oven to 400 degrees (convection if you have it). Wrap your leftover pasture project chicken in some aluminum foil, place it on a pan, and place the pan in the hot oven for 12-15 minutes for spatchcock and 5-10 minutes for breast. Take the chicken out of the oven and let it rest on the counter for 5 minutes. Open the foil and dig in!