Tips for Cooking Organic 81-Day Pastured Chicken

At Planton Farm, our chickens live outdoors, foraging on pasture for a full 81 days—more than twice as long as standard supermarket birds. This slow, natural growth produces meat that’s deeply flavourful, nutrient-rich, and a little different to cook. Here’s how to make the most of every bird:

1. Don’t Overcook—It’s Leaner!

Pastured chicken is naturally lean and cooks faster than conventional chicken.

• Tip: Use a meat thermometer and remove from heat at 74°C (165°F). Let it rest before carving to keep it juicy.

2. Low & Slow for Whole Birds

Roasting at a lower temperature (e.g., 160°C/320°F) helps preserve moisture and tenderness.

• Tip: Cover with foil for most of the cooking time, then uncover at the end to crisp the skin.

3. Marinate for Moisture & Flavour

A marinade with olive oil, lemon, herbs, and a touch of acidity (like yogurt or vinegar) helps tenderise and enhance the natural taste.

• Tip: Marinate for at least 2 hours, or overnight for best results.

4. Use the Whole Bird

Pastured chicken shines in slow-cooked dishes—think coq au vin, casseroles, or hearty soups.

• Tip: Save bones and leftover meat for nourishing broths.

5. Keep Seasoning Simple

Let the chicken’s natural flavour shine with just sea salt, pepper, and fresh herbs.