T h e b r e a k d ow n how To make The mosT of your pasTure raised chicken

Georgians for Pastured Poultry (GPP) is an alliance promoting high-welfare, pasture raised poultry. Our mission is to make Georgia the number one consumer and producer in pasture raised chicken.

Pastured poultry is not your average factory-farmed supermarket broiler. Pastured chicken is better for the environment, animal welfare and human health . This slow-growing, healthy bird also tastes fantastic! Like a fine wine, or handcrafted cheese, the price of a pastured chicken is significantly higher than its generic counterpart. Pasture raised chickens take almost twice as long to reach the same weight as a factory-farmed bird due mostly to the slow growing breed that is used. This slow growth is crucial for healthy development and good welfare. Pasture raised chickens are also given significantly more space, including outdoor space. This means that raising and feeding them costs more per square foot when compared to a factory farmed bird.

But there are a few ways you can counteract the higher cost and actually save money on your food

expenditures. Firstly, you could try introducing a meat-free day to your diet once a week. This will enable you to enjoy higher-quality, more humane, sustainable meats, without having to adjust your budget. Secondly, a resourceful way to make your food dollars go further is to learn to make more of your pastured chicken by breaking it down and utilizing the whole chicken. One bird can go a long way.

We’ve created this leaflet to help you make the most of your pasture raised chicken. The cost of a pasture raised whole chicken is often significantly less than conventional boneless, skinless breast meat available in the supermarket. Rather than spending more money on specific cuts, if you know the easy steps to butchering, you can get numerous meals out of just one bird, and spend less money per pound. By learning to properly break down a bird and use it in creative ways, you can save money while providing a healthier, humane and sustainable meal for yourself and your family. Better for the chickens, better for you and better for your pocket!

1. Garces, Leah and Lara Richardson. Out of Sight, Out of Mind. 2012. www.georgiansforpasturedpoultry.org

Published 2012

For more information on Georgians for Pastured Poultry,

please contact:

Compassion in World Farming

Georgians for Pastured Poultry

PO Box 1601

Decatur, Georgia 30030

Email: GPP@ciwf.org

Web: www.georgiansforpasturedpoultry.org

T h e b r e a k d ow n how To make The mosT of your pasTure raised chicken

sTep 1:Grasp the chicken by the drumstick to pull the skin tight, make a small, shallow incision in the skin around the thigh joint, and then pull out while pushing slightly upward to dislocate the thigh joint. You can now cut the leg free. Make sure to include the flavorful meat on the thigh near the spine in this cut. Repeat these steps on the other leg.

sTep 2:Separate the drumstick from the thigh with your knife on both portions.

sTep 3:Using the keel bone, which divides the breast meat into two distinct sections, as a guide, cut down, and then run the blade along the ribs to remove the breast meat with skin still attached on both sides. The wing will still be attached to the breast portion. Repeat on the other side.

how To break down a whole pasTure raised chicken.

sTep 4:Make a small incision in the tightened skin above the wing joint. Dislocate the wing joint, and then cut the wing from the breast. Repeat on the other side.

sTep 5:Save the carcass and remaining meaty bones to make chicken stock.

need more help? We made a video to make it even easier for you! For more information and to watch renowned Atlanta chef Shaun Doty break down a whole pastured chicken and use in a range of recipes, including chicken stock, visit us at www.georgiansforpasturedpoultry.org

Voilà! You have broken down a whole pastured chicken, ready to use in all of your favorite recipes.