Our Favorite Recipes for Three Easy Meals From One Pastured Chicken
One of our favorite thing about cooking our pastured chickens is the leftovers we get for the week. During a busy weekday, it’s convenient to have leftover chicken for a quick and healthy meal. Here are three of our go-to recipes for our pastured chickens.
Grilled Whole Chicken
The secret to cooking a whole chicken on the grill without overcooking the outside and undercooking the inside is indirect heat. This recipe is so simple, we love it.
Preheat your grill to 350-375°
Prepare the grill for indirect heat. The chicken is cooked in an area of the grill with no heat under it while the other burners are turned on.
Mix 2 tablespoons canola or vegetable oil with salt, pepper, and any herbs and spices of your choice. Pat the chicken dry. Brush with the oil mixture, saving some for brushing the bird during grilling.
Place on the grill with indirect heat, angling one thigh and the leg to the direct heat side. Close the lid and other than an occasional check and brush with oil, do not open.
Rotate the bird at 40 minutes angling the other thigh towards the heat. Give it a brush of oil and continue grilling until the internal temperature of the breast and thigh is 165. A good estimate of cooking time is 15-20 minutes of cooking time per pound.
Allow to rest for 5-10 minutes before serving. Enjoy!
Artichoke Chicken Casserole
A delicious recipe for a quick and easy dinner.
2-3 cups cubed cooked chicken
8.5 oz artichoke hearts, drained and chopped
1 (8 oz) package mushrooms, sliced
1/2 cup white wine
salt and pepper to taste
3/4 cup mayonnaise
1/4 cup sour cream
3/4 cup grated Parmesan cheese
Preheat oven to 350°
In a bowl, combine chicken, artichokes, and mushrooms
In another bowl, combine wine, salt, pepper, mayonnaise, sour cream, and parmesan Cheese.
Fold into the chicken mixture and sprinkle with Parmesan cheese.
Place in 2-quart casserole dish and bake for 30 minutes
Simple Chicken Salad
An easy, no-nonsense recipe that let’s the rich flavor of our pastured chicken do the talking. We like to use leftover chicken to make chicken salad sandwiches for lunch during the week. It sure beats PB&J!
1/2 cup mayonnaise
1 Tablespoon lemon juice
1/4 teaspoon ground black pepper
2 cups chopped, cooked chicken meat
1 stalk celery, chopped
In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken and celery. That’s it!