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.
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- 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?
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