Pasture-raised chicken is an entirely different eating experience from what most people are used to. The fat is a deep yellow, the skin crisps differently, and the flavor — especially in the dark meat — is something you may not have tasted before. Often, just salt, pepper, and butter is enough for an extraordinary meal. This guide will help you get the most out of every part of the bird.
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Breast, thigh, drumstick, leg. The weekly cooking cuts.
The most economical way to buy. Roast, spatchcock, or break down yourself.
Backs, necks, feet. Pasture-raised chicken makes extraordinary stock.
Liver, heart, gizzards, schmaltz. Flavorful and underused.
Parts of the bird
A chicken is smaller and simpler than a four-legged animal, but understanding which section each cut comes from explains why dark meat cooks differently from white meat — and why both are worth cooking.
The cuts most people reach for weekly. From our pasture-raised birds, every one of these is noticeably better than what you find at a grocery store — particularly the thighs. If you’ve only ever had the breast, try the thigh first.
Leaner and milder than dark meat — best when cooked with the skin on and not overcooked. Our pasture-raised breast is smaller and denser than industrial chicken, with a firmer texture and more actual chicken flavor. Buy it bone-in and skin-on when possible for the best result.
The best value. Roast it whole for a Sunday dinner, or break it down into parts for multiple meals. The deep yellow fat of our pasture-raised birds is the most immediate visual indicator of quality — and it translates directly into flavor. Save the carcass: it makes the best stock you’ve ever had.
Wings get underestimated as a serious cut. From pasture-raised birds with more developed muscles, the wing meat has noticeably more flavor and texture than commodity wings.
| Chicken Wings | Includes drumette, flat, and tip. Sold whole or split. Our pasture-raised wings have more developed muscle and noticeably more flavor than commodity wings — excellent roasted in a hot oven until very crispy. No deep fryer required. | Roast 425°F until crispy · Grill · Fry · 165°F |
The most flavorful part of the bird for making stock. Bone-rich with just enough meat and fat to produce a broth with real body and depth. Our chefs use them for sauces and stocks; home cooks use them for the best chicken soup they’ve ever made. Priced well — this is one of the best values we sell.
| Chicken Feet | High in collagen — produces a particularly gelatinous, rich broth. Increasingly sought-after by serious cooks and people making bone broth for health. Our pasture-raised chicken feet produce outstanding stock. | Stock · Broth · Simmer 4–6 hours |
| Chicken Necks | Often combined with backs for stock. Good flavor and collagen content. Also used in some braised preparations. | Stock · Broth |
| Bone Broth | We work with an artisan producer to offer ready-made bone broth from our pasture-raised birds. Nutrient-dense, rich, and made from the same chickens you buy at our farm store. Ask about current availability. | Ready to use · No cooking required |
Chicken offal is mild, quick to cook, and nutritious. Schmaltz — rendered chicken fat — is one of the great cooking fats and nearly impossible to find from pasture-raised birds elsewhere.
| Chicken Liver | Rich and mild compared to other livers. Cook hot and fast — overcooked liver turns grainy. Excellent in pâté, sautéed with onions, or as a quick weeknight dish with capers and herbs. | Pan-fry · Pâté · Sauté |
| Chicken Heart | Small, dense muscle. Quick to cook — skewer and grill, or sauté in a hot pan. Popular in Brazilian churrasqueira cooking. Mild flavor, excellent texture. | Grill · Sauté |
| Chicken Gizzards | The muscular part of the digestive system — firm, dense texture with good flavor. Braise low and slow until tender, then use in stews, sautés, or as a filling. A staple in many global cuisines. | Braise · Fry · Stew |
| Schmaltz (Chicken Fat) | Rendered chicken fat — one of the great cooking fats. Golden, rich, and deeply flavored from our pasture-raised birds. Use for sautéing vegetables, frying eggs, making matzoh ball soup, or anywhere you want a savory, chickeny richness. Almost impossible to find from pasture-raised birds. Ask about availability. | Sauté · Fry · Baking |
Try our pasture-raised chicken
Available at our farm store in Traverse City, select local retailers, and through our wholesale program. Bone broth available while supply lasts.
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