When we purchase pastured chickens from our local farmer, we always buy them whole. Many farmers only sell whole chickens, although ours does offer the option of purchasing them cut up. It is a considerable savings to buy them whole and cutting up a chicken into parts takes only a few minutes.
What you need:
DISCLOSURE: In order for me to pay my blogging expenses, I may receive monetary compensation for my endorsement and/or link to products mentioned on this blog. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites.
- a sharp knife
- a cutting board
- kitchen shears (not a necessity, but very helpful)
I highly recommend brining pastured chicken before cooking. It makes the bird moist and tender. And here’s my recipe for making broth from the bones, necks and back of the chicken. What’s your favorite way to cook chicken parts?
Shared at: Waste Not Want Not, Frugal Days Sustainable Ways, Fresh Foods, EOA, Whole Foods, Thank Your Body, Simple Lives Thursday, Farmgirl Friday, Freaky Friday, Fight Back Friday, Small Footprint Friday, Clever Chicks, Monday Mania, Meal Plan Monday, Homestead Barn Hop, Weekend Gourmet, Fat Tuesday, Family Table, Slightly Indulgent Tuesday, Scratch Cookin’, Teach Me Tuesday, Waste Not Want Not