Keene Organics 

Our Pastured Poultry may cook differently from the traditional grocery store chicken.  There is less fat, cholesterol and no sodium phosphates added during processing.  As a result, you don't want to overcook grass fed meat.  I really recommend using a meat thermometer.  Here are ways we have cooked our chicken.

Beer Can Chicken

We love roasting a whole bird in the oven as beer can chicken.  We purchased a ceramic “beer can” stand at Bass Pro Shop, and it makes wonderful chicken. 

This can also be done the same way on the grill.

1. Remove giblets, wash chicken, and pat dry.
2. Season with salt and pepper. 
3. Brush with olive oil and put any other seasoning over the chicken.  Our Mushroom, Garlic and Herb Seasoning works tastes great.
4. Put beer or apple cider in the chicken can.  You can also add: lemon, garlic, onion, and/or herbs
5. Put the chicken over the beer can with the wings at the top and the legs at the bottom.
6. Roast at 350 degrees for about an hour.  When the thermometer reads 180 degrees the chicken is done.
7. Let it rest for 15 minutes before carving.

Remember to use the leftovers for the next day or use the remaining meat for chicken salad, chicken pot pie, or other left over chicken dishes.  Many times we freeze the chicken for an easy to make meal later.  Then use the remaining chicken to make chicken broth. 

Chicken on the Grill

We love the quarter, 8 piece, or ½ chicken grilled.

Turn grill on high.

1. Remove giblets, wash chicken, and pat dry.
2. Season with salt and pepper. 
3. Brush with olive oil and put any other seasoning over the chicken.  Our Mushroom, Garlic and Herb Seasoning works well.
4. Put chicken on one side of the grill and hear the nice sizzle.  Put the meaty side down on the grill, so the juices run into the breast and thigh meat.  The legs and wings don’t matter.
5. Turn off the burner under the chicken, and turn the other burners to low/medium.  Out grill temperature reads 375 degrees.
6.  Grill for about 30 minutes.  Then turn the meat over.
7. Grill for 20 minutes.  Then add any BBQ sauce and turn meat over again.
8. Turn on the burner under the chicken and finish grilling the chicken.  Remove the chicken when the thermometer reads 180 degrees.
9. Rest the chicken for about 10 minutes and then Serve!

Coconut Baked Chicken

• 1 pastured cut up chicken*
• virgin coconut oil, melted
• 1 egg
• salt and pepper to taste
• 1 cup whole grain flour
• ½ cup finely grated unsweetened dried coconut

Preheat oven to 350.

Wash, drain and pat dry the chicken pieces. Coat each piece with melted virgin oil. Beat egg in a large mixing bowl and add salt and pepper to taste. Add chicken to egg mixture and stir to coat.

Mix flour with finely coconut and coat each piece of chicken with mixture. Lightly oil glass casserole pan with coconut oil and place pieces of chicken in the pan. Bake on upper rack of oven for about 45 minutes in preheated oven.

*Chicken should be close to room temperature. Coconut oil stays liquid above 77 degrees. If your chicken is cold, the oil will solidify and break away from the chicken if not handled carefully.

Roasted Whole Chicken

• 1 whole chicken
• Salt and black pepper to taste
• 1 small yellow onion, quartered
• 1 stalk celery
• 4 garlic cloves, cut in half
• 1/4 cup butter, melted
• 1/4 cup coconut oil, melted
• 1/2 teaspoon garlic powder
• 1/2 cup chicken stock or water (or combination)
• 1 1/2 tablespoons corn starch
• 2 tablespoons water

Preheat oven to 425 degrees F.

Remove the giblets and wash the chicken in warm to hot tap water and dry thoroughly. Liberally season the cavity with salt and pepper. Stuff with the onion, celery, and garlic.

Brush melted butter and coconut oil all over chicken and season with salt, pepper and garlic powder. Place in a roasting pan or a 9x13 glass baking pan.

Roast for 11 minutes at 425 degrees F. Reduce the heat to 350 degrees and baste the chicken. Roast for 1 hour or until juices run clear when pricked between the leg and thigh. Baste chicken with pan juices every 10-15 minutes or so, but stop basting around the last 10 minutes. You can increase the temperature to 375 degrees F during the last 1/2 hour or so if you need to "hurry" it up.

Pour pan juices into a small saucepan and add chicken stock or water. Adjust richness by adding more or less stock/water. Make a slurry by adding the corn starch to the cold water and whisk into the gravy to reach the desired consistency. Add more if needed. Add more stock if needed and whisk and boil until gravy has thickened. Serve with the roasted chicken.

Here are other great recipes and knowledge on pastured poultry.

http://grassfedcooking.com/articles/prudentcarnivore-chicken.html