As some of you know, a big passion for my family and I is food freedom. What I mean by that is connecting what you eat with what you believe. We believe in God’s perfect design for our world. We believe in the right to grow and consume your own food, free of man’s interference. About a year and half ago we moved onto 20 acres. So far we have raised our own veggies, fruits, chickens, and even a pig. One of my greatest joys is creating a meal with items from our farm.
We know that not everyone can pack up and move to a farm just to get pure food. We are at a point where we want to share our food with others. A question we commonly get is about pricing. We sell chickens for $5/pound. Yes, that is probably more than you would pay at the grocery store. I won’t bother you about why a grass fed chicken is worth more than a factory raised chicken… at least not in this post… but I do want to share why you should probably be buying whole chickens versus buying chicken by the breast or leg. Price per pound, it is simply a better deal!
I am always surprised when I meet someone who does not know how to cook with a whole chicken or how to get more than one meal out of a whole chicken. My family eats one chicken per week and it is not uncommon for us to get a few meals out of each. Today I am sharing a week’s worth of chicken recipes straight from my kitchen. (Note: I practiced for months with whole chickens from the store before we started raising our own. So, if you are not close enough to purchase one of our chickens you can still totally make these meals).