How To: The Chicken Dance

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