We got this pasture raised chicken from Deck Family Farm. We roasted it in the oven, and then, like our ancestors, we made use of the entire animal and let nothing go to waste. 

We saved the drippings that were in the bottom of the pan, with fat and gelatin, to cook with. We sauteed scrambled eggs with it, which made them taste incredible. Jeff fried the chicken skin and we all enjoyed it as a crispy, flavorful snack (Bracken goes nuts over it.) Jeff picked all the meat off the bones and there was enough meat for three meals. Then we took all the bones (and good stuff clinging to them) and made bone broth in the crock pot, which provided two more meals. Jeff added some vegetables and egg yolks to the broth, which we ate heartily.
Here’s a peek at some of the lunches I made for us with the chicken meat.

For two of the meals we had salads. I cut the chicken up (scissors worked great) and sauteed it in the pan to make it a little cripsy. Then I added it on top of some lettuce from our garden and some cucumber and cilantro from the farmer’s market. They made for some delicious summer lunches.
We have a salad almost every day for lunch. I wanted to do something different for our next chicken meal. 

I covered our baking pan in home-rendered lard. I chopped up farmer’s market veggies- broccoli, beets, carrots, and some chard, and added some cloves of homegrown garlic. Then drizzled some more lard on top of it all. I roasted the vegetables in the oven until I could poke them easily with a fork. Then I sauteed the chicken meat and added it to our bowls of roasted vegetables. Yum!
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It’s amazing how many meals you can get out of one chicken!
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Linking up with Fight Back Friday on Food Renegade.