Why You Might Wanna Buy Poultry Feet (Yes, Really!)

Lemmens, Théophile Victor Emile, 1821-1867

Chicken and turkey feet might not be a regular part of the American diet, but in many parts of the world, they are a prized source of nutrition and flavor. Packed with collagen, gelatin, and essential minerals, poultry feet (or paws!) are a powerful addition to your diet—if you’re willing to step outside the usual grocery store options.

What’s the Big Deal About Collagen?

Collagen is the most abundant protein in the human body and plays a key role in keeping skin, joints, and connective tissues healthy. As we age, our natural collagen production decreases, leading to wrinkles, joint pain, and reduced skin elasticity. Adding collagen-rich foods like poultry feet to your diet can help:

• Improve joint health – Helps rebuild cartilage and may reduce arthritis symptoms.

• Support gut health – The gelatin in collagen can aid digestion and heal the gut lining.

• Strengthen skin, hair, and nails – Promotes hydration, elasticity, and growth.

• Boost recovery – Supports muscle repair and injury recovery, making it great for active lifestyles.

How Do You Eat Poultry Feet?

If you’ve never eaten them before, it might feel a little strange at first—but they’re easier to enjoy than you might think. The key is to embrace the texture and flavor.

1. Braised & Slow-Cooked

Poultry feet are full of connective tissue, which breaks down into a silky, gelatin-rich texture when braised.

Try them this way:

• Simmer in soy sauce, garlic, ginger, and spices until the skin is soft and tender.

• Eat them as a snack or side dish (similar to how they’re enjoyed in China or the Philippines).

Most of the foot is skin, tendons, and cartilage—you nibble around the bones, just like you would with chicken wings.

2. Bone Broth

If the idea of eating them straight up is too much, bone broth is an easy way to get all the benefits without thinking about the source.

• Roast, then simmer them with onions, garlic, and herbs for deeply rich, flavorful stock.

• Strain and use in soups, gravies, or just sip warm as a nourishing drink.

3. Soups & Stews

Poultry feet thicken broths naturally thanks to their high gelatin content. Add them to:

• Traditional chicken soup for an extra-rich broth.

• Mexican caldo de pollo for a nutrient boost.

• Spicy chicken foot soup (Jamaican-style) with root vegetables and Scotch bonnet peppers.

Why We Don’t Eat Them More in the U.S.

Unlike in Asia, Latin America, and the Caribbean, poultry feet have been mostly discarded in the U.S. for decades. The shift to industrialized farming and processed foods pushed people toward lean meats and away from the nutrient-dense “odd bits.” But as interest in nose-to-tail eating and traditional foods grows, more people are rediscovering the value of these overlooked cuts.

If you’re looking for a real, whole-food source of collagen and nutrients, poultry feet are better than supplements—and far tastier than you might expect.

4. Bonus Use! Poultry Feet for Dogs

If you don’t want to use them for cooking, dogs love them as a natural chew and joint support treat.

Raw vs. Dehydrated vs. Cooked:

• Raw – Safe to feed if sourced from a clean, trusted farm.

• Dehydrated – Can be dried in a dehydrator or oven at 170°F for 8–10 hours until fully crisp.

• Cooked (Broth) – After making bone broth, soft feet can be blended and added to homemade dog food.

Never feed cooked, brittle bones to dogs (especially roasted or grilled) as they can splinter.

Try It for Yourself

We have pastured, Non-GMO turkey and chicken feet available! Whether you want to boost your bone broth, try an authentic dish, or even make natural treats for your dog, this is a great way to make the most of every part of the bird.

How to Make Rich, Flavorful Turkey Bone Broth from Whole Turkey Backs

If you want a deeply flavorful, nutrient-rich bone broth, start with quality pastured turkey and roast your bones first. We sell whole turkey backs for $10, and from just one, I’ve been making 1.5 gallons of stock—so you’re getting a great return for your money.

Why Bone Broth?

Bone broth isn’t just a health trend—it’s an easy, time-tested way to extract nutrients from your food. It’s packed with collagen, minerals, and amino acids that support joint health, digestion, and immunity. But just as important, a good bone broth brings depth and richness to soups, gravies, or just sipping straight from a mug.

The Secret: Roast First for the Best Flavor

The difference between okay broth and amazing broth is roasting. If you want a broth that’s dark, rich, and deeply flavorful, this step matters.

• Lay the turkey back on a roasting pan.

• Sprinkle with Redmond’s Real Salt

• Roast at 400°F for 35–45 minutes until the bones turn a deep golden brown.

This caramelizes the natural sugars in the meat and bones, giving your broth depth and complexity. Anyone with an oven can do this, and trust me—it’s worth it.

Making the Broth

Once your turkey back is roasted, it’s time to extract all that goodness:

1. Place the roasted turkey back in an Instant Pot, slow cooker, or large stockpot.

2. Cover with filtered water—enough to fully submerge the bones but not overflow.

3. Add a splash of apple cider vinegar (helps pull minerals from the bones).

4. Throw in a few aromatics if you like—onion, garlic, carrot, celery, bay leaf, peppercorns. This is TOTALLY optional.

5. Simmer:

   • Instant Pot: 2 hours on high pressure

   • Slow Cooker: 12–24 hours on low

   • Stovetop: 8–12 hours at a gentle simmer

Strain & Enjoy

Once the broth is done, strain out the solids, let it cool, and store it in jars. From just one turkey back, I’ve been making 1.5 gallons of stock. That’s enough for multiple soups, stews, or just drinking straight.

We have turkey backs available for $10 each—a small investment for a huge yield of rich, nourishing bone broth from a Non-GMO pastured turkey.

Let us know if you’d like to grab some and try this for yourself!

Why Our Chickens Aren’t Corn- Soy-Free or Seed Free (Yet)

There’s a growing interest in eggs from chickens raised on corn- and soy-free diets. At our farm, we’re always listening to our customers and open to exploring new ideas. While we currently use Non-GMO corn and soy in our feed, we want to share why this choice works well for our chickens, how it fits into global food traditions, and what it would take to make corn- and soy-free eggs a reality on our farm.

Corn and Soy: A History of Nourishment

Corn and soy often get a bad rap in modern conversations about food, but these crops have been essential to human and animal diets for centuries.

• Corn: First domesticated by Indigenous peoples of the Americas, corn has been a staple crop for thousands of years. It’s a powerhouse of energy and forms the backbone of cuisines from tortillas in Mexico to polenta in Italy.

• Soy: Originating in East Asia, soy has been a dietary cornerstone for cultures in China, Japan, and Korea for over 3,000 years, where it’s used in tofu, soy sauce, and miso.

These crops aren’t inherently “bad.” Like anything, it’s about how they’re used, prepared, the quantity consumed, and where they come from.

Why Chickens Can’t Be Grass-Fed

Unlike cows and sheep, which are ruminants with multi-chambered stomachs designed to digest grass, chickens are monogastric animals, meaning they have a single stomach. Their digestive system isn’t built to break down the cellulose in grass.

Chickens can and do eat some grass, especially when they’re on pasture, but it’s more of a supplemental snack than a primary source of nutrition. The bugs, seeds, and greens they forage help round out their diet, but chickens need a carefully balanced feed to meet their energy and protein requirements.

This is why terms like “grass-fed chicken” are misleading. Chickens simply can’t survive on grass alone—they rely on grains and other feed ingredients for the nutrients they need to lay eggs and stay healthy.

The Role of Expeller Pressed Oils in Our Feed

We’re proud to purchase our feed from Resaca Sun Products, which uses the expeller press method to produce high-quality, Non-GMO oils and meals for our feed. Here’s why this matters:

• Expeller Press Extraction: This method uses friction and heavy pressure to extract oil from seeds like canola, soybean, and sunflower without using harmful chemicals. Unlike the more common chemical solvent extraction, which relies on hexane—a poisonous chemical—expeller pressing keeps things pure and simple. The result? Cleaner, more natural oils that are better for our birds and, ultimately, for you.

• Local and Transparent: Resaca Sun Products sources seeds from farmers in Georgia, Tennessee, and Alabama. This commitment to local sourcing ensures transparency and supports regional agriculture.

The Challenges of Going Corn- and Soy-Free

While we’re open to raising chickens on a corn- and soy-free diet—or even a diet entirely free of seeds—there are real challenges to making this switch:

• Higher Costs: Corn- and soy-free feed can cost two to three times more than standard feed.

• Nutritional Complexity: Replacing corn and soy with alternative ingredients like fish meal, flax, or peas requires careful formulation to ensure the birds get everything they need.

• Availability: Specialty ingredients aren’t always easy to source, especially in the consistent quantities required to feed a flock.

How to Make Corn- and Soy-Free Eggs Happen

We’d love to hear from customers interested in corn- and soy-free eggs. To make this sustainable, we’d need a group of committed buyers. If you’re ready to pay $15/dozen for eggs, we’d ask you to help us find at least ten other customers who would commit to a monthly subscription and prepay for their eggs.

The Bottom Line

At Meadowdale Farm, we’re committed to transparency and meeting the needs of our customers while staying true to what’s best for our animals and our land. Chickens aren’t grass-fed animals, and corn and soy remain some of the best feed ingredients available. However, we’re always open to exploring new possibilities for those who want something different.

If you’re passionate about corn- and soy-free eggs, or even seed-free options, reach out to us. Let’s work together to make it happen. Until then, you can trust that every egg we sell comes from hens that are well-fed, pasture-raised, and cared for by people you know.

The Unsung Hero of the Kitchen: Turkey Necks

When most people think of turkey, their minds often wander to the plump, juicy breast or crispy-skinned drumsticks. Yet, there’s a hidden gem that deserves its time in the spotlight: the turkey neck. Often overlooked, turkey necks are not only affordable and flavorful but also packed with health benefits. Let’s dive into why turkey necks should be a staple in your kitchen and explore two delicious recipes to make the most of this underrated cut.

Health Benefits of Turkey Necks

Turkey necks are a nutritional powerhouse. Here's why you might want to add them to your meals:

1. Rich in Protein:
   Turkey necks provide a high-quality source of protein, essential for muscle repair, immune function, and overall body maintenance.

2. Bone Health:
   Being rich in connective tissue and cartilage, turkey necks are a fantastic source of collagen. Collagen promotes joint health, supports skin elasticity, and contributes to strong bones. Additionally, turkey neck bones release calcium and phosphorus when cooked, key minerals for bone health.

3. Gut Health:
   The collagen and gelatin released during slow cooking or simmering help support gut lining integrity, making it a soothing option for those with digestive issues.

4. Mineral Boost:
   Turkey necks are packed with trace minerals like zinc, magnesium, and selenium. These nutrients play roles in immunity, energy production, and antioxidant defense.

Recipe 1: Turkey Neck Broth

Turkey neck broth is deeply nourishing and incredibly easy to make. Use it as a base for soups, stews, or simply sip it as a warm, comforting drink.

Ingredients:

• 2 pounds of roasted turkey necks (put thawed necks on a sheet pan and roast until browned, or use raw, but roasting helps a ton with a more complex flavor)

• 2 carrots, roughly chopped

• 2 celery stalks, roughly chopped

• 1 onion, quartered

• 4 garlic cloves, smashed

• 2 bay leaves

• 1 tablespoon apple cider vinegar

• 10 cups of water

• Salt and pepper to taste

Instructions:

1. Place the turkey necks in a large stockpot or slow cooker.

2. Add the vegetables, garlic, bay leaves, and apple cider vinegar. The vinegar helps extract minerals from the bones.

3. Pour in the water, ensuring the necks are fully submerged.

4. Bring to a boil, then reduce to a simmer. Cover and cook for 8-12 hours (or 4-6 hours in a pressure cooker).

5. Strain the broth through a fine-mesh sieve. Discard the solids.

6. Season with salt and pepper. Store in the fridge for up to 5 days or freeze for longer storage.

Recipe 2: Cajun Turkey Neck Stew (Turkey Necks with Creole Flavor)

This Creole-inspired dish transforms humble turkey necks into a hearty, flavorful meal.

Ingredients:

• 2 pounds of turkey necks

• 2 tablespoons coconut oil

• 1 onion, diced

• 1 green bell pepper, diced

• 2 celery stalks, diced

• 3 garlic cloves, minced

• 2 tablespoons Creole seasoning (look for non-irradiated)

• 1 teaspoon smoked paprika

• 1 can (14.5 ounces) diced tomatoes

• 4 cups poultry broth (chicken or turkey broth works)

• 2 cups cooked jasmine white rice (for serving)

• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the oil in a large pot over medium heat. Brown the turkey necks on all sides, then remove them and set aside.

2. In the same pot, sauté the onion, bell pepper, and celery until softened (about 5 minutes). Add the garlic and cook for another minute.

3. Stir in the Creole seasoning and smoked paprika, cooking until fragrant.

4. Add the diced tomatoes and broth, then return the turkey necks to the pot.

5. Bring to a simmer, cover, and cook on low heat for 2-3 hours, until the meat is tender and falling off the bone.

6. Serve the stew over rice, garnished with fresh parsley.

Why Turkey Necks Deserve a Spot in Your Kitchen

Turkey necks are a budget-friendly, nutrient-packed cut that can transform humble meals into hearty, flavorful dishes. Whether you’re looking to make a restorative broth or an adventurous ethnic dish, turkey necks offer versatility and depth of flavor that’s hard to beat. Try these recipes, and you might just find yourself seeking out turkey necks on every grocery trip!

5 Delicious Soups to Make with Your Homemade Turkey Broth

Once you’ve crafted a rich, flavorful turkey broth, the possibilities are endless! Whether you’re looking for something comforting, adventurous, or classic, these five soup recipes showcase the usefulness of your homemade broth.

1. Oaxacan Turkey Soup

A vibrant, smoky soup inspired by the flavors of Oaxaca, Mexico.

Ingredients:

• 4 cups turkey broth

• 2 cups shredded cooked turkey

• 1 dried ancho chili, soaked and blended into a paste

• 1 can (14 oz) fire-roasted diced tomatoes

• 4 cloves garlic, minced

• 1 small onion, diced

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1 cup hominy (optional)

• Juice of 1 lime

• Fresh cilantro, avocado, and tortilla strips for garnish

Instructions:

1. Sauté onion and garlic in a pot until softened. Add chili paste, tomatoes, cumin, and smoked paprika, cooking until fragrant.

2. Pour in turkey broth and bring to a simmer. Add shredded turkey and hominy.

3. Cook for 15-20 minutes. Season with lime juice, salt, and pepper. Garnish as desired.

2. Vermont Cheddar Turkey Soup

This creamy, comforting soup blends sharp cheddar with the rich depth of turkey broth.

Ingredients:

• 4 cups turkey broth

• 2 cups diced potatoes

• 1 small onion, diced

• 2 tbsp butter

• 2 tbsp flour (or gluten-free all purpose flour)

• 1 ½ cups shredded Vermont cheddar cheese

• 1 cup milk or cream

• 2 cups shredded cooked turkey

• ½ tsp thyme

• Salt and pepper to taste

Instructions:

1. Simmer potatoes in turkey broth until tender.

2. In a separate pot, sauté onion in butter. Stir in flour and cook for 1-2 minutes. Slowly whisk in milk or cream.

3. Add the cheesy mixture to the broth, stirring until smooth. Stir in turkey, thyme, and cheddar until melted.

3. Classic Turkey and Wild Rice Soup

A timeless favorite that’s hearty and nourishing.

Ingredients:

• 4 cups turkey broth

• 2 cups cooked wild rice from Minnesota

• 1 cup diced carrots

• 1 cup diced celery

• 1 small onion, diced

• 2 cups shredded cooked turkey

• 1 bay leaf

• 1 tsp dried or fresh parsley

• Salt and pepper to taste

Instructions:

1. Sauté onion, carrots, and celery in a pot until softened. Add turkey broth, bay leaf, and parsley, and simmer for 15 minutes.

2. Stir in wild rice and turkey, cooking until warmed through. Season with salt and pepper.

4. Creamy Turkey Mushroom Soup

Earthy and rich, this soup is perfect for cozy nights.

Ingredients:

• 4 cups turkey broth

• 1 cup sliced mushrooms (cremini or white)

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 cup whole milk or cream

• 2 tbsp butter

• 2 tbsp flour

• 2 cups shredded cooked turkey

• ½ tsp thyme

• Salt and pepper to taste

Instructions:

1. Sauté mushrooms, onion, and garlic in butter until soft. Sprinkle flour over and cook for 1 minute.

2. Slowly whisk in turkey broth and milk, stirring until thickened. Add turkey, thyme, and seasonings. Simmer for 10 minutes.

5. Thai-Inspired Turkey Coconut Soup

A bright and fragrant soup with a touch of heat.

Ingredients:

• 4 cups turkey broth

• 1 can (14 oz) full-fat coconut milk

• 1 tbsp red curry paste

• 1 tbsp fish sauce

• 1 cup sliced mushrooms

• 1 red bell pepper, sliced

• 2 cups shredded cooked turkey

• Juice of 1 lime

• Fresh cilantro and green onion for garnish

Instructions:

1. Heat turkey broth and coconut milk in a pot. Stir in red curry paste and fish sauce.

2. Add mushrooms and bell pepper, simmering for 10 minutes.

3. Stir in shredded turkey and lime juice. Garnish with cilantro and green onion.

Stretching Your Pastured Turkey: How to Make Bone Broth That’s Worth Every Penny

Pastured turkeys are a treat for the table, no doubt about it. Raised the right way, they’re flavorful, nutrient-rich, and a wonderful choice for your family meals. But let’s face it—they’re an investment. That’s why I like to make sure every bit of that turkey counts, even after the holiday feast is over. One of the best ways to stretch the value of a pastured turkey is by making homemade turkey bone broth.

Have you seen the price of pastured bone broth at the grocery store? It’s enough to make you clutch your wallet. By making your own at home, you not only save money but also get a deeply nourishing broth that puts the store-bought versions to shame. Plus, it’s versatile—you can use it for soups, rice, gravies, or even as a pet food topper. Here’s how to turn those leftover turkey bones into liquid gold.

There’s just a few tools needed:

• A Large Stock Pot like this one

• A large strong strainer like this one

• My favorite Broth Making Bible called Nourishing Broth by Sally Fallon Morell

Recipe #1: Basic Turkey Bone Broth (Pet-Friendly and Versatile)

This recipe keeps it simple, making it perfect for pets or as a neutral base for cooking. Before we sit down to eat our Thanksgiving meal I fill a big pot of water, so it’s heating while we eat. This also works wonderful in the slow cooker or instant pot. At clean up time all the bones and skin go into the pot. Remember to always use roasted (cooked) bones for broth otherwise some weird flavor profiles emerge.

Ingredients:

• Leftover turkey roasted bones (include cartilage and skin for extra gelatin)

• 2 tbsp apple cider vinegar

• Water to cover

Directions:

Stovetop:

1. Place bones in a large stockpot and add enough water to cover.

2. Add apple cider vinegar and let it sit for 20-30 minutes (this helps extract nutrients from the bones).

3. Bring to a gentle boil, then reduce heat to the lowest simmer. Skim off any foam.

4. Simmer for 6 hours, checking occasionally to add water if needed.

5. Strain through a fine mesh sieve and cool. Store in the fridge or freeze in portions.

Slow Cooker:

1. Add bones, water, and apple cider vinegar to your slow cooker.

2. Let it sit for 20-30 minutes before turning the cooker to low.

3. Cook for 24-48 hours, skimming foam and adding water as needed.

4. Strain and store.

Instant Pot (Pressure Cooker):

1. Add bones, water, and apple cider vinegar to the pot.

2. Close the the lid and set to high pressure for 90 minutes.

3. Let pressure release naturally. Strain and store.

Uses: Pour it over your pet’s food, cook grains like rice or quinoa, or use it as the base for gravies and sauces.

Recipe #2: Flavorful Turkey Bone Broth for Soups

This version is packed with aromatics, perfect as a base for hearty soups or sipping on its own.

Ingredients:

• Leftover roasted turkey bones

• 2 tbsp apple cider vinegar

• 1 large onion, quartered

• 2-3 carrots, roughly chopped

• 2-3 celery stalks, roughly chopped

• 2-3 garlic cloves (optional)

• 2 bay leaves (if you have them)

• 1 tsp whole peppercorns (if you have them)

• Water to cover

Directions:

Stovetop:

1. Combine bones, vegetables, vinegar, and spices in a large stockpot.

2. Don’t add vegetables like green bell peppers or tomatoes that tend to go bitter after long boils.

3. Bring to a boil, reduce to a simmer, and cook for 3-6 hours. Add water as needed.

4. Strain through a fine mesh sieve and cool. Store in the fridge or freeze.

Slow Cooker:

1. Add all ingredients to the slow cooker. Cover with water.

2. Cook on low for 24-48 hours. Check occasionally to skim foam and add water if needed.

3. Strain and store.

Instant Pot (Pressure Cooker):

1. Add all ingredients to the pot. Cover with water.

2. Close the lid, set to high pressure for 90 minutes, and let pressure release naturally.

3. Strain and store.

Uses: This broth is perfect for soups, stews, risottos, or simply sipping for a nourishing boost.

Broth-Making Tips

• Don’t waste scraps: Save your onion peels, carrot ends, and celery leaves in the freezer. They’re perfect additions to broth-making day.

• Gelatin is gold: A good bone broth will set like Jell-O when chilled—that’s how you know it’s packed with nutrients.

• Looking for super gelatinous broth and willing to have the process take an extra 30 minutes?Letting the bones and apple cider vinegar sit in the water before applying heat is a simple yet effective step to maximize the nutrient extraction from the bones. Here’s why:

  How It Works

  Apple cider vinegar is slightly acidic, and this acidity helps break down the bones and connective tissues. When you let the bones sit with the vinegar in the water for 20-30 minutes before heating, it allows this process to begin, helping to draw out minerals like calcium, magnesium, and phosphorus, along with collagen and other nutrients.

  Why It's Beneficial

  1. Improved Nutrition: Pre-soaking helps extract more nutrients from the bones, making the broth richer in minerals and gelatin.

  2. Enhanced Gelatin Formation: This step supports better collagen breakdown, leading to a broth that gels beautifully when cooled—a sign of a high-quality bone broth.

  3. Better Flavor and Texture: The pre-soaking process can contribute to a more robust and well-rounded flavor as the bones begin to soften and release their goodness.

  While it’s not strictly necessary if you're in a hurry, it’s a helpful step for getting the most out of your broth-making process, especially when working with premium pastured turkey bones. Think of it as a small effort that yields big rewards!

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With these recipes, you’ll be getting every last bit of value out of your pastured turkey while creating something that tastes amazing and nourishes your body. Give it a try and see how satisfying it is to turn leftovers into something extraordinary!

Why I Love My Stand-Up Freezer (and a Few Tips for Keeping Yours Organized and Prepared)

If there’s one appliance I can’t imagine living without, it’s my trusty stand-up freezer. As someone who puts a lot of care into how food is raised, stored, and enjoyed, the freezer is a cornerstone of my kitchen. Over the years, I’ve tried just about every freezer style, but the stand-up freezer has earned the top spot in my home—and for good reason.

Why a Stand-Up Freezer Wins Every Time

First, let’s talk practicality. I love the stand-up freezer because it’s easier on my back. No more bending, digging, or wrestling with frozen-solid bags at the bottom of a chest freezer. Everything is at eye level, making it simple to grab what I need quickly and without a tangle. With the shelves and drawers, it’s also much easier to stay organized—a win for anyone who has ever scrambled to find that one last pack of ground beef before dinner.

Another perk of the stand-up freezer? It’s space-efficient. With a smaller footprint than a chest freezer, it fits perfectly in my kitchen pantry without sacrificing storage capacity. Plus, the vertical layout naturally encourages better organization (more on that in a minute).

Tips for Power Outages: Keep the Cold In

Even the best freezer won’t keep your food frozen forever during a power outage, but a little preparation can go a long way. Here are two tips I swear by:

1. Keep it stocked: A full freezer stays colder longer. If you have extra space, fill it with jugs of water. Not only will this keep your freezer colder, but you’ll also have extra water on hand in case of an extended outage.

2. Don’t open it unless absolutely necessary: Every time you crack the door, you let warm air in and cold air out. A sealed freezer can stay cold for up to 48 hours if full and about 24 hours if half-full. Use a thermometer to check the temperature once power returns—if food stayed below 40°F, it’s safe to refreeze.

3. Get a Freezer Alarm like this one or at least have some old school thermometers just to keep an eye on things.

My Favorite Way to Organize a Freezer

When it comes to organizing my stand-up freezer, I’ve learned that the usual “by animal type” method doesn’t quite work for me. Instead, I group items by how I’ll use them. Here’s my go-to system:

• Quick-cooking cuts: These are lifesavers for busy nights. Boneless chicken breasts, pork chops, and fish fillets all go in one section, ready to grab when dinner needs to happen fast.

• Roasts and whole cuts: Larger items like legs of lamb, whole chickens, and briskets go in another spot. These are the ones I plan ahead for, so I don’t mind them being a little less accessible.

• Ground meat and sausage: These get their own drawer since they’re versatile and often needed in a pinch.

• Prepared meals and soups: I also like to freeze pre-cooked meals or soup bases. These go in the top section where they’re easy to spot.

• These wire baskets work great if you don’t need to label your cuts of meat.

Labeling is key here especially if your processing your own meat, or have a hunter in the family—use freezer-safe markers and stick-on labels to avoid the dreaded "mystery meat" situation.

A Final Note

If you’re debating between a chest freezer and a stand-up model, I’ll always root for the stand-up style. It’s a practical, back-saving, and efficient way to store your hard-earned food. And with a little organization and preparation, it can help keep your kitchen running smoothly—even when the power doesn’t.

Do you have a favorite freezer style or an organization system that works for you? I’d love to hear your tips in the comments!

How to Roast a Whole Chicken – The Ultimate Busy-Person Life Hack

Roasting a whole chicken might sound intimidating, but trust me, it’s super easy and an absolute game changer. It’s the perfect way to save both time and money—plus, you’ll have flavorful chicken for meals throughout the week. Follow this simple method, and you'll feel like a pro in no time.

Step-by-Step Roasting Guide

1. Preheat your oven to 375°F. While the oven is heating, get your chicken ready.

2. Start with a thawed whole chicken. (Check that there’s nothing inside—some chickens come with a little packet of giblets in the cavity! Ours don’t, but it is a good habit to be in!)

3. Pat dry with a Paper Towel and add some butter or olive oil. Your choice! Just rub a couple of pats of butter over the skin or drizzle on olive oil to keep it moist and crispy.

4. Season generously with salt (use real salt from Utah and never iodine over processed salt). Add a sprinkle of your favorite herbs or spices—Italian seasoning, rosemary, chili powder, sage, or even smoked paprika are great options.

5. Stuff the cavity (optional!):

   • Toss in half an onion and a few whole garlic cloves.

   • Want extra flavor? Add half a lemon in there too—it makes everything taste brighter.

6. Into the oven it goes! Place the chicken breast-side up in a roasting pan or a cast-iron skillet.

7. Bake uncovered for about 1 hour 20 minutes, or until the skin is golden and crispy. A meat thermometer inserted into the thickest part of the thigh should read 165°F.

8. Let it rest for 10-15 minutes before carving to lock in the juices.

Why Roast a Whole Chicken?

• Cost-effective: Whole chickens are often cheaper than buying pre-cut pieces.

• Time-saver: One roast chicken = meals for days! Use leftovers in sandwiches, salads, or soups.

• Stress-free cooking: Once it’s in the oven, you can walk away and let it do its thing.

Roasting a whole chicken isn’t scary—it’s empowering! You’ll feel great knowing you conquered it, and the results will taste amazing. Give it a try and see how easy (and delicious) it is. You've got this!

Some of our favorite Tennessee Chicken Recipes in Meadowdale Farm’s New eBook!

What’s Cooking?

We’ve gathered a collection of our favorite chicken recipes, each one bursting with the rich, comforting flavors of the South and specifically our beautiful state of Tennessee. Whether you’re planning a big family dinner or just need some quick and tasty weeknight meal ideas, we’ve got you covered. Here’s a sneak peek at what’s inside:

• Nashville Hot Chicken: Spice up your dinner with this fiery favorite made with boneless chicken breasts. It’s perfect for those who love a kick!

• Tennessee Bourbon BBQ Chicken Thighs: These juicy, grilled thighs are smothered in a mouth-watering bourbon BBQ sauce that’s sure to be a hit.

• Memphis-Style Chicken Wings: Get ready for game night with these tangy and slightly sweet wings. They’re a crowd-pleaser!

• Whole Roast Chicken for Chicken and Dumplings: A classic, comforting dish that’s ideal for cozy family meals.

• Tennessee Microbrew Beer Can Chicken: Infused with the unique flavors of a local microbrew, this chicken is moist, flavorful, and easy to make.

• Gluten-Free Southern Fried Chicken: Enjoy this crispy Southern favorite made with boneless chicken breasts and fried in peanut oil or lard, perfect for those avoiding gluten.

Why You’ll Love It

• Fresh and Sorta Healthy: Our recipes use the best ingredients, including our pasture-raised chicken, ensuring you’re serving your family nutritious and delicious meals. We’ve even got gluten-free sub outs!

• Simple and Fun: Each recipe is easy to follow with step-by-step instructions, making cooking enjoyable even if you’re not a seasoned chef.

• Southern Hospitality: Experience the warm, comforting flavors of Southern and Tennessee cuisine right in your own kitchen.

Grab Your Free Copy

We’re excited to share this eBook with our wonderful community. To get your free copy, just click the link below:

Download "My Ultimate Tennessee Chicken Recipes".

We hope these recipes bring joy and great meals to your table. Happy cooking!

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We’d love to see your culinary creations! Share your photos with us on social media and tag us using #MeadowdaleFarm. Thanks for bringing our chicken into your recipes!

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Keeping Costs Low While Shopping Local

Supporting local businesses has a ripple effect that extends well beyond a simple purchase—it bolsters the economy, benefits the environment, and strengthens our communities. Interestingly, the same perks apply when we choose to buy our groceries from local farmers, which in turn enriches our local culture.

However, it's no secret that local food often comes with a higher price tag, or at least seems to. For many of us, that means we have to be savvy about how we spend our food dollars.

Shop in Season: In Tennessee, for example, the agriculture scene is thriving, and you can find plenty of seasonal produce throughout the year. While there are techniques to extend growing seasons, there’s something to be said for patience. Waiting until peak season to buy basil in July or tomatoes in August can make a big difference in price. More produce in season means better prices almost everywhere. For a clear picture of when to buy what, take a peek at Tennessee's Harvest Calendar.

Direct Sales: Embrace a of Community Supported Agriculture (CSA) memberships, REKO Rings, farmers' markets, farm stands, and even pick-your-own operations. These avenues not only offer fresh, local produce but also do so at prices that are fair to both you and the farmer. Yes, it might mean skipping the convenience of one-stop supermarket shopping, but it's a fantastic way to connect directly with the people who grow your food. Try comparing the cost of a CSA box to your regular grocery bill—you might find yourself saving anywhere from 10% to 25%. REKO Rings, in particular, are a modern twist on direct sales, where farmers and consumers connect through social media to pre-order and pre-pay for products, making pick-up quick and efficient.

Buy Smarter, Not Harder: If zipping around to various farms isn’t your style, check out local cooperatives or buying clubs where bulk purchases can lead to significant savings compared to regular retail prices. Recently, online farmers' markets have also made it easier to support local agriculture with just a few clicks—often at prices lower than what you'd find in supermarkets.

Whole Foods, Whole Usage: In the U.S., we often shy away from using every part of an animal or plant, but other cultures treasure these so-called "less desirable" parts for their flavor and value. Beef tongue, oxtails, and shin steaks may not be supermarket staples, but they are economical and can add incredible depth to dishes like tacos, stews, or chilis. The same goes for whole chickens: roast one, then use the carcass for homemade broth. Utilize every part of your vegetables, too—think radish top pesto or sautéed chard stems.

Plan Your Meals: Last but not least, tackle food waste by planning ahead. Americans waste a staggering 30% to 40% of our food supply. By investing just half an hour each week to plan your meals, you can significantly cut down on waste. Get creative with leftovers, learn a few versatile recipes, and don’t be afraid to preserve surplus produce for later use.

By incorporating these habits into your routine, you can make supporting local farms a win-win situation: great for your community and your wallet.