Want to adapt one of your favorite recipes to work well with our pasture-raised meats, or try something entirely new? These tips will help you keep it simple while getting the best results.
» Low & Slow: The best and most effective way to make tender, tasty poultry is to cook it at a low temperature (250f) for a longer time (2-3 hrs depending on the size of the chicken). Slow-roasting not only keeps the meat tender, but allows more time for the nutrients in the bones to infuse into the meat, resulting in more flavor. Always cook poultry to the proper internal temperature for safety (165f). While we recommend cooking all of our chickens low & slow, it is especially important for the heritage-breed Delaware chicken and Muscovy duck. Red Ranger chicken is a little more forgiving of higher temps.
» Breast Down: Turning the chicken ‘upside down’ with the breast facing the pan or rack will help keep the lean breast moist & tender. If cooking rabbit, cook with the loin facing down and legs facing up (the loin in rabbit is similar to the breast meat in chicken).
» Closed pot: Cooking in a closed container such as a roasting pot, dutch oven, or slow-cooker/crock pot (my favorite!) will help prevent the loss of moisture for juicier meat, and ensure more even distribution of cooking temperatures throughout the meat.
» Rabbit in Fat: Since the skin of the rabbit is removed, unlike chicken, it is very lean and can be prone to drying out. Rubbing the rabbit in oil or butter before cooking will help keep the meat juicy if you are roasting on a rack — if cooking in a closed pot that seals in moisture, adding fat is less imperative (though it certainly makes it tastier!).