Pastured-chicken is noticeably different than commodity-raised as a product of its habitat. Pastured-chicken in the model used by Livestock First are allowed to roam free. This exercise conditions chickens' muscles and produces a leaner meat with a firm texture away from sponginess. Chickens will consume grass and other legumes on pasture, as well as any insect they can catch. Results of different groups vary, offering the consumer different tastes among different seasons. Please enjoy the recipes.

Beer Can Chicken.

Ingredients: 1 whole chicken/1/4 cup oil/2 tbs coarse salt/1 tbs black pepper/1/4 cup brown sugar/1 garlic clove/1 can stout beer

Puree spice mixture. Massage ingredients into the chicken, under the skin. Start the grill at 355-degrees. Pour 1/4 of the beer into cup or glass. Stuff the can into the chicken cavity and place vertical on grill. Cook for 1.5-2 hours, ensuring the grill's temperature stays between 325-400-degrees. Mix a few pinches of brown sugar and salt with the beer poured-out and douse the chicken periodically.

 

Recipe for Roasted Chicken

Heat oven to 375 degrees. Rinse a 3–4 lb. free-range pastured chicken and dry thoroughly with paper towels. Cut off the last joint of the wing and discard. Season the chicken liberally inside and out with kosher salt and freshly ground pepper, place 2 sprigs of fresh rosemary (or about 2 tsp. dried) and 2 sprigs of fresh thyme (or about 1 tsp. dried) inside the chicken, and truss*.

Heat 1 tablespoon peanut oil in a large, heavy ovenproof skillet over medium heat until it slides easily across the pan. Place the chicken on its side (leg side against the pan) in the skillet and brown, about 7 minutes. Turn and brown the other side, about 7 minutes more. Turn the chicken so that the breast side is up and transfer the skillet to the oven.

Roast for about 20 minutes. Then add 2 tablespoons unsalted butter. Continue roasting, basting occasionally, until the thigh juices run clear, about 40 minutes more. (Or until an instant-read thermometer measures 180 degrees.) Remove the chicken from the oven and cover loosely with foil. Allow the chicken to rest for 10-15 minutes. Then carve and serve.

*A Simple Truss
Cut a long piece of twine about 3 ft. long, and loop the center around the narrowest part of each leg (the “ankles”), pulling the ends tightly to bind the legs together. Bring both ends of twine along the breast, nestling it between the breast and the legs, go around the outside of the wings with each end of the twine, then draw the string up to the nub end of the neck. Cross the ends of the string over the nub. Holding both the string and the nub, turn the bird over onto its breast. Tie the ends of the string into a tight knot at the neck