Pasture raised chickens are exposed to the outdoors all day. They get the sun on their backs and they can forage for worms, bugs and grasses in addition to the organic feed they require.
Since they get around more than confined chickens, their muscle meat can be a little tougher. Cooking this type of chicken low and slow works well.
I have found that slow roasting in a Dutch oven works really well. This will take about 3 hours to cook, but once you put it in the oven you can forget about it for a few hours.
I have also found that soaking the chicken in a brine will make it more juicy and tender. In addition to having a savory and nutritious meal, you may use the bones in your crock pot for a nutrient dense bone broth.
How’s that for using every part of the animal in gratitude and respect?
I’ll tell you how to make this savory chicken and how to set yourself up for making the broth while you are preparing to brine and then roast the chicken so there is only one prep.
I’ve included chicken feet (really, after a while it’s OK). I am fortunate enough to purchase from a farmer that provides what he calls a “soup pack”. It has four chicken feet (and two heads, yikes!) that have been cleaned and frozen.
Each pack is extremely inexpensive and worth every penny for the beautiful gelatinous broth it makes.