In America, we’ve been conditioned to believe chicken should be cheap.
But behind that bargain price is a hidden cost—paid in our health, in the welfare of the animals, and in the quality of our meals.

Most store-bought chicken is raised on GMO soy and corn, in crowded barns, designed for speed and scale—not nourishment.

Our family chooses something different.

We are not living on a luxury income—not even close. We’re a young family of seven, supported by one breadwinner working a 40-hour construction job. And yet, we eat well—very well.

We prioritize nutrient-dense, whole foods like pastured chicken, raw milk, grass-fed butter and cheese, grass-fed beef, and organic produce–(We used to buy our chicken for years from local farmers before we grew ours.)

Not because we’re extravagant, but because we know this:
The food we eat today is building the bodies and brains our children will live in for life.
And it’s laying the foundation for our own vitality in the years ahead.

Here’s a free guide with a pdf you can print for more info about cooking one whole chicken: asperfamilyfarm.com/chickenmealprep.

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🐔 How We Afford Pastured Chicken

1. Buy Whole Chickens

The smartest (and most economical) way to buy pastured chicken is to buy the whole bird.
We raise and sell both retail cuts and whole birds, and I can tell you firsthand—whole birds are way more cost-effective per pound.

Here’s what I get from one whole chicken:

• 2 breasts (1.3 lbs)
• 2 thighs (0.9 lbs)
• 2 drumsticks (0.75 lbs)
• 2 wings (0.33 lbs)
• 1 back (1.5 lbs) — perfect for stock and shredded meat

That’s 2–3 meals worth of meat for our family, plus the makings of homemade broth.
Savings? Easily $15–$20 compared to buying the same amount in separate cuts.

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2. Use the Whole Bird

Roast the chicken once, then stretch the leftovers creatively:

• Make soup with the carcass
• Shred leftover meat for tacos, stir-fry, or chicken salad
• Use the bones and scraps for rich, healing broth

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3. Portion for Flavor, Not Bulk

Instead of a full chicken breast per person, slice and serve with flavorful, nourishing sides. You’ll still feel full and satisfied—and your chicken goes further.

Sides we love to stretch a meal:

• Rice (best when cooked in broth)
• Noodles
• Mashed or roasted potatoes
• Biscuits or rolls
• Sweet potatoes
• Roasted carrots, green beans, broccoli

Pairing high-quality protein with seasonal vegetables and simple starches makes a beautiful, nourishing plate without overspending.

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4. Always Make Broth

Every chicken should end in a pot of broth.
That broth becomes the base for:

• Soups
• Brothy rice
• Gravy
• Healing sips on cold mornings

It’s basically a free bonus meal from the bird you already bought. Just set your crockpot on low for a day or overnight.

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🧡 A Simple Rhythm That Feeds Well

A whole pastured chicken just twice a month can bless a family of four with rich, satisfying meals. For our family of seven, it’s a lifeline—and a tradition we’re proud to pass down.

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Ready to Try It?

Let us know when you’d like to stock up on whole chickens—we’d love to help you bring something truly good to your table.