Just a quick post today to let you know we’re dedicating the week to learning more about the art and science of how to cook a better whole chicken in the summer months.

Here’s why...

Does this sound familiar to you?

I have these great aspirations for the whole chicken when I pull it from the freezer. But three days later, the chicken is thawed but, that passion and enthusiasm has waned.

Now I’m down to the wire and I’ve got to cook this stupid chicken before it goes bad (and it’s already making a mess in the meat drawer in the fridge).

I don’t have time for something complicated.

So I plop the bird in a skillet, half-heartedly sprinkle salt and pepper over the top. Maybe I rat around in the produce drawer for some herbs on the cusp of compost and half a forgotten lemon and tuck them in the cavity.

It goes in the oven at whatever temperature (350? 425?) and cooks until it “looks done”. I check the temperature and it says 160 (then I google to see if that is the right temp, because I can never remember these things) and the juices run clear. Seems good.

I pull it out of the oven and let it rest for ten minutes.

But then I go to plate the bird.

The breast meat is so dry it makes a literal pile of sawdust as I carve. And yet the thighs are somehow still pink and bloody-looking?!? And the meat is chewy like rubber bands.

How dare you betray me chicken!

I mean technically, I got it cooked before it went bad but it didn’t make for a very enjoyable cooking or eating experience.

No more blah chicken - Take your bird from “meh” to “a-freakin-mazing”!

It’s time to flip the switch on this story. Let’s learn some easy techniques and new recipes to totally uplevel your chicken cooking experience. Sometimes even the simplest tweaks will take your chicken from “meh” to “a-freakin-mazing”.

Seriously, when you open your share bag each month, I want you to be absolutely stoked when you see a whole chicken in there because you can’t wait to make something fantastic (and then you are still excited when the bird is actually thawed and it’s time to cook).

So, if you’re not feeling that kind of excitement, be sure to stay tuned for the recipes, tips and tricks coming at you this week. And you chicken-cooking pros can uplevel your skills too.

Get ready. The first recipes will be posted tomorrow. It’s going to be finger-lickin’ good.


Cheers!
Farmer Katia