Chicken is the most-cooked meat in America — and a pasture-raised bird from a local farm is a world apart from the supermarket kind: better flavor, firmer texture, and a clear conscience about how it was raised.

This is your guide to poultry, cut by cut — how a bird breaks down, what each part does best, and how to cook it right. Start with the cuts below, then find a farm raising pastured chicken near you.

The Main Chicken Cuts

• Breast — lean, quick-cooking white meat.
• Thigh — rich, forgiving dark meat.
• Drumstick & Leg — juicy dark meat on the bone.
• Wing — skin and collagen, built for crisping.
• Whole Chicken — roast it, spatchcock it, or break it down yourself.

Beyond Chicken

The same principles apply to turkey, duck, and other poultry — lean breast for quick cooking, dark legs for braising, and carcasses for stock. We’ll expand into turkey and duck over time.

Buy Pastured Poultry Direct

Many farms in our directory raise chicken alongside beef and pork. Find a farmer near you for pasture-raised birds — and know exactly how they were raised.