☰
March 31, 2025 Recipes
Roasted pasture-raised chicken with herbs

5 Ways to Cook Your Pasture-Raised Chicken

Our pasture-raised chickens are naturally more flavorful and nutritious than conventional birds. With their rich flavor profile and leaner meat, they cook a bit differently too. We recommend using a meat thermometer and watching cooking times carefully—pasture-raised chicken typically cooks 15-25% faster than conventional chicken.

Essential Tips for Cooking Pasture-Raised Chicken

  • Bring to Room Temperature: Allow your chicken to sit at room temperature for 30-60 minutes before cooking to ensure even cooking throughout.
  • Pat Dry: Always pat your chicken dry with paper towels before seasoning or cooking to achieve crispy, golden skin.
  • Use a Meat Thermometer: Pasture-raised chickens can cook faster than conventional ones. Always use a meat thermometer to check doneness (165°F/74°C in the thickest part of the thigh).
  • Cooking Time Guideline: A general rule is to roast at 400°F for about 15 minutes per pound, but start checking temperature earlier.
  • Let It Rest: After cooking, let your chicken rest for 10-15 minutes before carving to allow juices to redistribute throughout the meat.

1. Traditional Herb-Roasted Chicken

Ingredients:

  • 1 whole North Star Pastures chicken (4-5 lbs)
  • 4 tablespoons unsalted butter, softened
  • 3 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh sage, chopped
  • Salt and pepper to taste
  • 1 lemon, sliced
  1. Preheat your oven to 400°F (204°C).
  2. Allow chicken to come to room temperature for 30-60 minutes, then pat completely dry with paper towels.
  3. Mix softened butter with minced garlic, parsley, sage, salt, and pepper.
  4. Gently loosen the chicken skin without tearing it and spread the herb butter mixture underneath.
  5. Place lemon slices inside the cavity and around the chicken in a roasting pan.
  6. Roast for approximately 50-60 minutes for a 4-pound bird (about 15 minutes per pound), or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
  7. Start checking the temperature after 45 minutes to prevent overcooking.
  8. Let the chicken rest for 10-15 minutes before carving to allow the juices to redistribute.

Tip: Pasture-raised chickens cook faster than conventional birds. Start checking temperature after 45 minutes to avoid overcooking. The natural fats in our pasture-raised chickens will keep the meat juicy and flavorful.

2. Slow Cooker Whole Chicken with Nutrient-Rich Broth

Ingredients:

  • 1 whole North Star Pastures chicken (4-5 lbs)
  • 10 cups filtered water (approximately 2.5 quarts)
  • 2 tablespoons sea salt (adjust to taste)
  • Optional: 1 onion, 2 carrots, 2 celery stalks, 2 bay leaves
  1. Pat the chicken dry with paper towels.
  2. Place the whole chicken into the slow cooker (add optional vegetables for extra flavor if desired).
  3. Pour the filtered water over the chicken until it is fully submerged.
  4. Add sea salt to the water, stirring gently to dissolve.
  5. Cover the slow cooker and cook on high for 3-4 hours or on low for 6-7 hours, until the chicken is tender and fully cooked (165°F internal temperature).
  6. Carefully remove the chicken from the slow cooker and allow it to rest for a few minutes before carving.
  7. Strain the remaining liquid through a fine mesh sieve to obtain approximately 2 quarts of nutrient-rich bone broth.

Bonus: Our pasture-raised chickens create an exceptionally nutrient-dense broth with more minerals and collagen than conventional chickens. Save and freeze the broth for soups, cooking grains, or sipping as a nourishing beverage.

3. Dutch Oven Whole Chicken

Dutch oven whole chicken with vegetables

Juicy, tender chicken with crispy skin and cozy veggie vibes

Servings: 4–6 Cook Time: ~1.5 hrs

Ingredients:

  • 1 whole chicken (4–5 lbs)
  • 2 tbsp grass-fed butter, softened
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 4 cloves garlic, minced
  • 1 tsp dried thyme (or 1 tbsp fresh)
  • 1 onion, quartered
  • 4 carrots, cut into large chunks
  • 1 cup chicken broth or water
  • 2 tbsp lemon juice (instead of stuffing lemon)
  1. Preheat oven to 425°F.
  2. Pat the chicken dry. Rub with softened butter, then season with salt, pepper, garlic, and thyme.
  3. Drizzle lemon juice over the chicken.
  4. Place carrots and onion in the bottom of a Dutch oven. Pour in broth.
  5. Set the chicken breast-side up on top of the veggies.
  6. Cover with lid and bake for 45 minutes.
  7. Uncover and bake another 30–40 minutes, until chicken reaches 165°F internal temp.
  8. Optional: Broil for the last 5 minutes to crisp the skin.
  9. Let rest 10–15 min before carving. Spoon pan juices over to serve.

Perfect pairing: The rich flavor of a pasture-raised chicken pairs beautifully with root vegetables that absorb the natural juices. This method creates incredibly juicy meat and crispy skin that showcases our chicken's superior flavor.

4. Smoked Pasture-Raised Chicken

Ingredients:

  • 1 whole North Star Pastures chicken (4-5 lbs)
  • 4 tablespoons unsalted butter, softened
  • 3 cloves garlic, minced
  • 1 tablespoon fresh oregano, chopped
  • 1 tablespoon fresh basil, chopped
  • Salt and pepper to taste
  • Wood chips for smoking (e.g., apple or hickory)
  1. Allow chicken to come to room temperature for 30-60 minutes, then pat completely dry with paper towels.
  2. Preheat your smoker to 275°F (135°C) and prepare wood chips according to your smoker's instructions.
  3. Mix softened butter with minced garlic, oregano, basil, salt, and pepper.
  4. Loosen the chicken skin and spread the herb butter mixture underneath.
  5. Place the chicken in the smoker and cook for approximately 1 hour and 45 minutes to 2 hours, or until the internal temperature reaches 165°F (74°C).
  6. Start checking the internal temperature around 1 hour and 30 minutes.
  7. Let the chicken rest for 10-15 minutes before carving.

Flavor note: The natural diet of our pasture-raised chickens creates meat with superior flavor that's enhanced by smoking. Apple or cherry wood pairs especially well with our chicken's natural taste profile.

5. Spatchcocked Grilled Chicken

Ingredients:

  • 1 whole North Star Pastures chicken (4-5 lbs), spatchcocked (butterflied)
  • 4 tablespoons unsalted butter, softened
  • 3 cloves garlic, minced
  • 1 tablespoon fresh cilantro, chopped
  • 1 tablespoon fresh lime zest
  • Salt and pepper to taste
  1. To spatchcock the chicken, use kitchen shears to cut along both sides of the backbone to remove it, then flip the chicken over and press down on the breastbone to flatten.
  2. Allow chicken to come to room temperature for 30 minutes, then pat completely dry with paper towels.
  3. Preheat the grill to medium heat (350°F to 400°F).
  4. Combine softened butter with minced garlic, cilantro, lime zest, salt, and pepper.
  5. Loosen the chicken skin and spread the butter mixture underneath.
  6. Place the chicken skin-side up on the cooler side of the grill (indirect heat).
  7. Grill for about 40-50 minutes with the lid closed, or until the internal temperature reaches 165°F (74°C).
  8. Start checking the internal temperature around 35 minutes.
  9. For crispy skin, flip the chicken and move to direct heat for the final 5 minutes.
  10. Let the chicken rest for 10 minutes before carving.

Why spatchcock? Butterflying your chicken helps it cook more evenly and quickly. Our pasture-raised chickens have better muscle development from living actively outdoors, making this technique especially effective for even cooking.

SHOP NOW
Happy pastured chickens at North Star Pastures

Previous Post

Why Choose North Star Pastures Chicken?

Read
Farm owner holding a white chicken while wearing work gloves

Next Post

Why I Only Eat North Star Pastures Chicken: A Personal Health Journey

Read