Whole Chickens Are Intimidating

(Until You Know What to Do With Them)

A lot of you have told me that you do not know what to do with a whole chicken and that buying one feels intimidating. I hear this constantly, especially from folks who are used to buying individual cuts at the grocery store.

In the next few posts, I want to give you practical tools for turning a whole pasture-raised chicken into multiple nourishing meals for your family with very little prep time and almost no waste. Whole chickens are a process. I will not pretend otherwise. But once you understand that process, everything else becomes straightforward. One bird can easily feed you for days, and you end up with broth, leftovers, and flexibility instead of stress.

If you are buying pasture-raised chicken in Oregon, learning how to use the whole bird is one of the best ways to honor that choice and stretch your food dollars at the same time.

Three Simple Ways to Use a Whole Pasture-Raised Chicken

There are many ways to cook a whole chicken, and each has its place. These are the three methods I rely on most here on the farm: braising, baking, and butchering. Each approach highlights the quality of a pasture-raised bird and fits different schedules and cooking styles.

Braising

The Most Hands-Off, Energy-Efficient Way to Cook Local Chicken

Braising is my go-to method because it is truly set it and forget it. On busy weeks, I will put a frozen whole chicken straight into the crock pot, add whatever vegetables I have on hand, season generously with salt, pepper, and herbs, add a little water, and walk away.

Eight hours later, I have a fully cooked chicken ready to eat or store for later, plus a pot of rich, flavorful broth. That broth can be used for soups, cooking grains, sauces, or simply sipped on its own.

This method is especially well suited to pasture-raised chicken, which benefits from slow, moist cooking that allows connective tissue to break down and flavor to develop. From an energy standpoint, it is also hard to beat. A slow cooker running for about eight hours uses roughly 1.6 kilowatt hours of electricity while producing multiple meals from a single bird.

Baking or Roasting

Crispy Skin, Deep Flavor, and a Table-Worthy Centerpiece

Roasting takes more attention, but the payoff is worth it. Crispy skin, deep flavor, and a beautiful presentation make this my preferred method when I am cooking for guests or want something special for the dinner table.

A roasted whole pasture-raised chicken makes an impressive centerpiece, even though it is one of the simplest meals you can prepare. As with braising, you also end up with flavorful pan juices that can be turned into sauces or gravies. I almost always roast vegetables in the same pan so the entire meal comes together at once.

This method really highlights the difference between pasture-raised chicken from a local farm and conventional grocery store birds.

Butchering

Maximum Flexibility, Less Waste, More Meals

Butchering is when you break down a raw chicken into individual pieces before cooking. This approach gives you the most flexibility and variety throughout the week.

One chicken can become roasted breasts one night, thighs for a braise or curry another, wings for snacks or stock, and bones for broth. Instead of eating the same meal repeatedly, you get several distinct dishes from a single bird.

I usually eat about three whole chickens a month just myself, and I always break down at least one of them. It keeps my meals interesting and helps me plan ahead without relying on packaged cuts. Once you learn how to do this, the intimidation factor disappears quickly. You stop seeing the chicken as one overwhelming thing and start seeing it as a collection of useful parts, each with a purpose.

Why Buying Whole Pasture-Raised Chicken in Oregon Matters

Choosing pasture-raised chicken in Oregon supports local farms, improves animal welfare, and keeps food dollars circulating in the community. Chickens raised on pasture move daily, forage naturally, and grow at a pace that prioritizes health and flavor.

Buying whole birds directly from a local farm also reduces waste and packaging while giving you the most value for your money. It is one of the simplest ways to eat better while strengthening the local food system.

What’s Next

In the next post, I will walk you step by step through how I break down a whole pasture-raised chicken using one knife and about five minutes of time. No special tools, no fancy technique. Just a practical, repeatable process you can use every week.

Whole chickens stop being intimidating once you know what to do with them. With a little confidence, they become one of the most economical, nourishing, and satisfying foods you can bring into your kitchen.