Any guesses as to what America’s favorite meat is? Savory bacon? No. Juicy steak or a perfectly grilled burger? Nope. Midwestern pork chop or classic Thanksgiving turkey? No and no. Much to my surprise, boneless skinless chicken breast is the most highly selected protein source on US dinner tables.
Pasture-Raised Chicken Review
By, Kate Brown
Pasture-raised Chicken Breasts
The ranking makes sense but I suppose for me the natural flavor of chicken doesn’t lend itself to being the stand alone star of my plate like a good steak or wild fish can. Chicken needs salt + spice, breading, sauce, or at very least some flavorful sides to satisfy my palate the way other proteins do. However, after researching what the 5 most common Americana chicken dishes are, I shrugged in agreement. They ARE delicious! More on those in a moment….
On the flip side, the neutral flavor of chicken does lend itself as an incredibly versatile meat used in a variety of different cuisines. For this reason, I usually cook my chicken breasts in bulk, shred them, and keep a stash in the refrigerator for quick mealtime assembly. After some thought, I suppose the truth is that chicken probably is the most commonly used meat in our family’s meal plan (or perhaps ground beef?) because of this feature – especially now as schedules are hectic again and wholesome food between school and activities require a bit more streamlining.
If you’re reading this, you care about sourcing the highest quality animal based food. You are wise, health-conscious, and likely an environmentally-minded consumer. You are likely already read up on the benefits of choosing pasture-raised chicken, so I’ll employ Chat GPT to quickly recap these for you:
Benefits of Choosing Pasture-raised Chicken Over Conventional
- **Nutritional Quality**: Pasture-raised chickens typically have a more nutritious profile compared to conventional chickens. They often contain higher levels of omega-3 fatty acids, vitamins (such as Vitamin E and A), and antioxidants due to their natural diet, which includes grass, insects, and other vegetation.
- **Better Flavor**: Many people find that pasture-raised chicken has a richer, more robust flavor compared to conventionally raised chicken. This is often attributed to their varied diet and natural living conditions.
- **Animal Welfare**: Pasture-raised chickens are usually given more space to roam and access to the outdoors, which allows them to exhibit natural behaviors like foraging, scratching, and roaming. This can lead to a more humane treatment of animals.
- **Sustainability**: Pasture-raised farming methods are often more sustainable than conventional factory farming. These methods can enhance soil health, reduce the need for chemical fertilizers, and promote biodiversity, making it a more environmentally friendly option.
- **Lower Chemical Exposure**: Pasture-raised chickens are less likely to be exposed to antibiotics and growth hormones that are often used in conventional poultry farming. This can lead to fewer chemical residues in the meat you consume.
- **Support for Local Farmers**: Purchasing pasture-raised chicken often means supporting local farms and farmers who practice sustainable and ethical farming methods. This can contribute to a healthier local economy.
- **Reduced Risk of Disease**: Some studies suggest that pasture-raised chickens may have fewer health problems and lower incidences of diseases, which can help reduce the risk of foodborne illnesses.
Ok, me again. US Wellness Meats offers a couple different product offerings for pasture-raised chicken breasts including the boneless skinless as well as the skin-on, bone-in split breasts. The B/S are well known for their tenderness and juiciness and the website claims ‘you will never want to eat commercial birds again.’
South Carolina Pastured Chicken
The skin-on, bone-in split breasts are sold in bulk bundles sourced from Maypop Farm in South Carolina. This family farm uses regenerative agricultural practices with plenty of access to sunshine, open pasture vegetation, and safety from predators using chicken tractors moved around the pasture so the birds can root for insects. Maypop Farm uses NO GMOs, NO added growth hormones, NO pesticides, NO herbicides, and NO antibiotics for the cleanest poultry you can find on the market. I’d suggest this cut grilled and crisping the skin. They can also be mass batched, sliced up, and stored for various meal prep, the bones slow-simmered for some bone broth leaving nothing to waste.
Today I’m right in the middle of homeschooling trying to both write this article during the gaps and come up with a quick healthy meal based on odds and ends I have in the fridge before rushing to football. I’ve decided to experiment with a package of US Wellness Meats boneless skinless chicken breasts which arrived frozen at my doorstep just moments ago. Out comes the crockpot, and I cut open a package, baste the breasts with a little olive oil and dust liberally with Redmond’s Real Salt. I set the crockpot on low for 6 hours, hoping the frozen breasts will be tender and shreddable before then so I can feed my kids prior to practice.
Chicken Inspiration
I also take out a container of sourdough pizza dough gifted to me from my friend Ingrid (don’t you have a friend named Ingrid that gifts you sourdough? If not, you need one!) to get to room temperature. After 4 hours and 20 minutes of slow cooking, I checked the chicken. It was perfect and easy to shred. I rolled out the dough, par-baked the crust, then added my toppings: organic store-bought BBQ sauce, succulent chicken from the crockpot, shredded raw cheddar cheese, sliced pickled red onion and finished with garden-picked cilantro. I baked the pizza for an additional 10 minutes. This combination of toppings was a spin-off from a favorite pizza we used to get at local restaurant called “The Duke” only it used brisket instead of chicken. My throw-together version received rave reviews thanks to USWM (and Ingrid). I do agree that the flavor and juiciness of these breasts do NOT compare with commercial meat. They are also very well trimmed and convenient to use.
The leftover shredded chicken made it onto a lunch bowl of more odds-and-ends that ended up tasting like they belonged together: leftover roasted spaghetti squash + butter/salt, shredded chicken + raw cheddar, topped with diced garden tomatoes, cilantro, and a drizzle of homemade Caesar dressing.
Now a drumroll please. Here is the list of the 5 most popular chicken dishes in America and my notes on how to make the dish healthy (or healthier at least) with the baseline understanding that all the chicken should be well-sourced and pasture-raised:
Top 5 Chicken Dishes in America
- **Fried Chicken**: Ok, this one I really don’t have many alternatives that I’ve tried successfully, but to avoid the nasty oil and flour I imagine the next time I try it I’ll use a simple spelt flour coating and fry in tallow.
- **Chicken Alfredo**: I know most Americans use a jarred variety, but I love to make my own sauce using minced garlic, grass-fed butter + cream, aged parmesan, salt, and a homemade chaga mushroom seasoning tossed with roasted chicken and vegetables and served over garden zucchini noodles. A family favorite.
- **Chicken Tenders/Nuggets**: This one has quite a few healthier options if you just commit to making them yourself with an alternative flour, bake or air fry using a product that doesn’t leach harmful chemicals while in use.
- **Buffalo Chicken Wings**: I have no experience here. For me the juice is not worth the squeeze. I’m a hungry girl and I just need more meat after I put in the effort, sorry.
- **Chicken Caesar Salad**: Strangely, for 2 of my 3 pregnancies, the only food I really crave(d) is crispy romaine lettuce so this is another favorite. I make my own croutons from stale or frozen sourdough, and dressing using Spanish white anchovies, egg yolk, lemon, garlic, Dijon, parmesan and avocado oil.
Don’t forget to visit our USWM Discover Blog for some amazing articles from trusted sources. As Kate says, “Bon appétit, foodie friends. Order up some chicken from USWM and enjoy recreating these dishes as much as I do!” Happy cooking!
Katy Brown, BSHN
Katy has a Human Food and Nutrition degree and almost 20 years of experience in various health and wellness roles. In 2020, she shifted her focus to prioritize family life. She follows a balanced, intuition-driven approach to food and enjoys investing in projects that promote health and explore ancient wisdom. As a homeschooling wife and mother of 3 (with one on the way at 42!), she spends her time on freelance writing and cultivating a simple life at her urban homestead in Des Moines, Iowa.