Tips for Cooking Pastured Poultry
Due to their active, outdoor lifestyle, pastured birds are likely leaner than chicken you’re used to preparing. To retain flavor, moisture and tenderness, your cooking techniques will be different than when cooking a store-bought chicken.
If thawing a frozen pastured chicken, give it at least 2 to 3 days in the fridge, wrapped in plastic wrap to let the muscles relax, & to thaw before cooking.
Oil the bird with olive oil (or butter) to help seal in the juices.
Add some stock or water to the bottom of the pan or roast the bird on a bed of root vegetables.
Roast the chicken breast side down.
Roast at a lower temperature, for longer: 325 degrees, for about 3 hours. (That is for a 3-4lb bird.) PS-Poultry should be cooked to an internal temp of 165.
Let the bird rest. Your chicken should sit for at least 20 minutes after roasting so the juices settle.