Whole Chickens Provide a Whole Lotta Value - Heartstone Farm

Whole Chickens Provide a Whole Lotta Value

By Lynne Viera

Whenever people ask us for an easy and delicious go-to recipe, we always recommend roasting a whole chicken. Couldn’t be easier to cook and you can do so much with just 1 roasted chicken: 

  1. Enjoy fresh out of the oven, plated up with some warm slices with mashed potatoes and vegetables
  2. Make the best sandwiches, salads and soups with leftovers
  3. Create nutrient-dense chicken stock with the bones

Whole chickens are a great value and when you use the whole animal, you’re creating many opportunities to fortify yourself and your family with the health benefits of responsibly raised, all-natural chicken with no antiobiotics as well as paying respect to the animal by using all its parts.


  1. Classic Roast Chicken 
  • Once fully defrosted, let the chicken sit out on the counter for about ½ hour. It will cook more evenly if it’s closer to room temperature
  • Pat dry your chicken and salt it inside and out. Then massage it all over with softened butter (you can also mix chopped herbs into the butter)
  • Put slices of onion and lemon in the cavity along with your favorite herbs (rosemary and thyme are great)
  • Place your bird on a roasting pan breast side up and cook in a 425-degree oven for 30 minutes. Baste at 30 minutes and turn the oven down to 375 (tent the chicken with foil if it starts to get too brown). Continue to baste every 20 minutes and roast until the internal temperature of the chicken is 165° F between the thigh and the breast
  • Let rest for 20 minutes and enjoy

2.  Healthy Chicken Salad Sandwich (or forget the bread and add greens)

Want to try something a little healthier than classic mayo in your sandwich? Give this avocado mayo with healthy fats a try. Short on time? Simple quality mayo, salt & pepper and a crusty roll will do just fine

Avocado mayo:

  • 2 ripe avocados, peeled and pitted
  • 1 tbsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • juice of 1-2 limes
  • 1 clove garlic, peeled and chopped
  • salt and pepper to taste
  • 2 tbsp olive oil

Blend everything except the olive oil in a blender or food processor

Drizzle in the oil with the machine running. If too thick add a little more oil.

Toss the mayo with your leftover chicken. Pile it on a crusty roll or some nice thick slices of bread. Tomato, lettuce and maybe a couple slices of bacon in there and a couple pickles on the side and that’s a great meal right there.

3.  Chicken Stock (aka Bone Broth)

You can make stock without roasting the chicken. This recipe is if you’ve made a roast, eaten most of the meat and want to make good use of the carcass and bones to create stock. It’s rich in nutrients and great for gut and joint health, hydration, and immune system support. And of course it adds great flavor to just about any recipe.

  1. If you had stuffed the cavity with onion or lemon, remove it
  2. Remove the skin from the carcass
  3. Add carcass and bones to a large stock pot
  4. Add in a chopped onion, a roughly chopped carrot, 2 stalks of celery, chopped (or a chopped fennel bulb if you prefer), and a couple cloves of garlic. Cover with water and let simmer in a slow cooker for 14-24 hours (the longer the better). Or, if you have an Instant Pot, 2 hours is all you’ll need. You can simmer on the stove but ensure you have a pot with a tight-fitting lid so your precious stock doesn’t evaporate. Also be sure to keep a close eye on it
  5. Strain your liquid and discard the chicken and veg remains
  6. Chicken stock is delicious simply warmed up with a little salt. You can also freeze it and use it for a variety of recipes from soups to stews and any recipe that needs a little moisture and some great flavor

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