How To: The Chicken Dance

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November 11, 2025

Don't worry... I'm not planning to teach a crazy dance. The current generation has enough of their own crazy dances without my help.

I am talking about the choreography for how to use a whole chicken every week. When I take a whole chicken (or two, for my family of 5) and use every bit of it to nourish my family each week, it not only feels like a carefully planned and choreographed dance, but it makes me want to dance like a little kid. We need more of that feeling in our lives, don't you think?

If you're here, I'm sure you know the benefits of grass-fed, free-range, non-GMO, pastured, "beyond organic" chicken. Don't be fooled by tag words big ag uses to generate imagery of peaceful chickens living out their days surrounded by sunshine and fresh air...

Phrases like "All Natural", "Naturally Raised", "Antibiotic Free", and even "Free Range" can mean wonderful things. But when applied to industrially raised chicken, those labels don't actually mean you're eating clean nourishing chicken. (Joel and Dr. Sina McCullough talk about this in their book Beyond Labels. If you've never read it, I HIGHLY recommend it!)

All of that to say, the ONLY chickens I recommend using are those grown by dedicated, earth-stewarding, sustainable farms like Polyface.

The best practice is to begin by thawing your chicken in your refrigerator for at least a day before you plan to cook it.

Thawing the bird this way allows you to season it before cooking and ensures the best flavor.

Before placing your chicken in a pot, use a paper towel to pat the bird dry. This lets the spices penetrate the meat and results in a more robust flavor.

I season my chicken (you can rub seasonings into or even under the skin) with salt and pepper, and then choose one or two more spices like garlic powder, onion powder, rosemary, oregano, or thyme. An easy option is to keep pre-mixed seasoning mixes on hand. We offer several options that are GREAT for using on busy days.

You can cook the bird in the crock pot, Instant Pot, or in the oven.

In most cases, roasting the whole bird in the oven gives the best flavor and texture. My family's personal favorite way to cook whole chickens is in an enameled cast-iron Dutch oven.

Whatever method you use to cook your birds, I always recommend placing chickens breast-side down. This ensures the white meat doesn't dry out as it cooks, but stays moist and juicy!

In the oven, plan to cook your chicken at 350 for about 20 minutes per pound. Use a meat thermometer to check that your chicken reaches at least 165 degrees. A longer cook-time (at a lower oven temperature, if desired) and higher internal bird-temperature will result in a more tender chicken. Let your bird rest 10-15 minutes before you cut into it. This allows the juices to redistribute and locks them in for tastier chicken.

On the day you cook your bird, enjoy the mouthwatering flavor by serving it whole.

My husband and I both enjoy the dark meat most, so we eat the thighs on the first night. My 5 and 3 year-olds always request "bone meat", so they usually eat the legs. Now that my family is growing, we usually cook 2 chickens at a time so that we have more left over after our first meal.

After dinner, I pick whatever is left off the bone and store the bones and the chicken in separate containers overnight. The bones and whatever juice cooked off the chicken will be used tomorrow for making bone broth.

From a 4-pound chicken, you can expect 4-6 cups of boneless, skinless chicken (total). One of my chickens was around 5 pounds, and you can see in the photo that I ended up with around 8 cups!

If you want, you can freeze your shredded chicken to use later. Most recipes call for 2 cups of shredded or cubed chicken, so keep that in mind if you decide to freeze it. It's a good idea to freeze it in 2-cup containers.

Joel's wife, Teresa, once showed me her secret for cubing chicken.

When deboning, she separates the chicken into large chunks. Then, with a clean, sharp pair of kitchen scissors, she simply cuts it up into cubes of any size she wants! I've tried it, and these easy chicken cubes make the BEST white chilis, soups, or chicken salad you can imagine!

Since it will easily keep in a sealed container in your refrigerator for up to 7 days, you can spread your chicken meals out and alternate with another protein source some nights, or plan for easy homemade lunches.

Here are some of our favorite ways to use this now boneless, skinless chicken:

Chicken chili
Chicken pot pie
Thai chicken curry
Any casserole that calls for chicken
Homemade pizza
Chicken salad
Chicken enchiladas
Chicken Fajitas
Asian stir fry

We want our chickens to be more than just a nourishing meal — we want them to bring people together. Not tucked away in the freezer, but roasted, shared, and enjoyed around a full table with good company and laughter.

So tell me — do you have a favorite way to prepare a whole chicken? Share your recipes, stories, and those little traditions that make a meal feel like home.

Here’s to gathering often, eating well, and savoring every bite together.

Hannah

chicken

cooking

Recipe

Why Good Food Costs More - and Why It Matters

Many people wonder why foods grown with care for the land, animals, and farmers often cost more than the industrial options that line grocery store shelves. It’s an important and honest question, and it deserves a thoughtful answer. Let’s start with the basics: food affects everything. Our health, our communities, and the land that sustains us are all tied to how food is produced. Unfortunately, problems begin when the cheapest foods tend to be the most processed, the most subsidized, and the most aggressively marketed. It's easy to feel boxed into these choices, especially when you look at the price tag. But sometimes, and for lots of folks, it's easy to forget that those cheap foods come with a much higher price tag later on, whether it's just how we feel as processed foods affect our bodies, or the bills that stack up after doctor's visits. I know that after I eat ultra-processed foods (often full of unspecified additives, dyes, stabilizing ingredients, etc.), I don't feel great. I'm so thankful to say that I grew up eating mostly grass-fed beef. As a child, I remember wondering why "grocery store" beef was so different and "yucky". (I just thought only my grandpa could raise good beef.) As I've spent the last decade and a half eating mostly pastured chicken and pork, too, I can tell a definite difference when I do eat less "expensive", commercially raised foods. My grandpa definitely raised good beef, but I've realized now that it was his methods that made all the difference. Sustainably raised, grass-fed, pastured meat is meat that is being raised as it was intended to be, and therefore, it can do for our bodies what it was intended to do: nourish, fill, and bless. When I make better choices with my meals, I'm less tired, experience fewer mood swings, don't get hungry again as soon, experience less brain fog, and have fewer stomach and digestive issues. I've realized that the true price of food is how it affects my body and makes me feel. I can choose foods that come with a 'price tag,' and will help me to feel my best, or I can choose food with a hidden cost later on, as it takes a toll on my body.At Polyface, we have a simple belief: when animals live the way they’re designed to live, they, the land, and the people who eat from it thrive. Compared to conventional, industrially raised meat, regeneratively raised, grass-fed meat offers: Healthier fat profiles — Cattle and poultry raised on diverse pastures often contain more omega-3s and fewer inflammatory omega-6 fats than animals fed grain in confinement. Higher micronutrient density — Pasture-raised meats and eggs contain more vitamins A, D, and E, along with minerals like iron and selenium—thanks to clean sunlight, fresh grasses, and good exercise. Cleaner food with fewer inputs — Animals raised on pasture don’t require routine antibiotics, growth promotants, or chemical inputs that are standard in confinement systems. Food that nourishes more with less — Nutrient-dense food tends to be more satisfying, meaning people often feel full sooner and stay full longer. These aren’t abstract ideals. They’re real, biological outcomes from raising animals on living landscapes rather than in industrial warehouses. At Polyface, we consciously invest in people and animals—not gadgets, not chemicals, not complex machinery that distances the farmer from the land. Instead of giant tractors, Polyface invests in skilled team members who know how to read the land, interpret animal behavior, and respond with nuance and care. Human eyes, human hands, and human intuition cannot be replaced by equipment if the goal is health and regeneration. Instead of confinement buildings that require ventilation systems, antibiotics, and elaborate waste-handling equipment, Polyface invests in animals raised outdoors in fresh air and sunshine, rotated across pasture so they can express their natural design (while fertilizing the soil). Instead of relying on chemical crutches, Polyface invests in biological solutions like rest periods for grass, multi-species grazing, composting systems, and portable shelters. These things help us follow natural patterns rather than fight them. This kind of farming is people-intensive. It’s observation-intensive. It’s relationship-intensive. It's a very different type of farming than what is most often seen or illustrated. So, why does this matter? You don’t have to raise chickens or move cattle across pastures to be part of this work. Honest, regenerative farming is a partnership between the growers and the eaters. Every time you choose food raised with care and transparency, you cast a vote for the kind of world you want: A world where animals live in a way that honors their design. A world where farmers can make a living without compromising their values. A world where the land becomes healthier, more fertile, and more resilient each year. A world where food strengthens bodies instead of breaking them down. When you choose Polyface, you become part of this regenerative story. You help restore soils, revive rural communities, and support a type of agriculture that heals instead of harms. You help build a food system rooted in transparency, nutrition, stewardship, and hope. I've heard it said that the path forward begins with honest conversation and mutual learning. The same holds true for moving toward better food and better farming. Thank you for asking hard questions and caring enough to look deeper. We want to stay accountable, curious, and committed to improving what we do. Whenever you’re able, the Salatins welcome you to the farm so you can see these principles in action for yourself. I always tell people that there’s nothing quite like walking the pastures, watching the animals, and witnessing regeneration firsthand. Together as farmers, families, and communities, we can cultivate a future where food nourishes everything it touches: the land beneath our feet, the animals in our care, and the people around our tables. I like the sound of that future, don't you? Hannah

How To: The Chicken Dance

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