How to Use Every Cut of a Chicken: A Nose-to-Tail Cooking Guide

On our farm, we raise thousands of birds each year with care and intention. "Nose to tail" cooking means respecting the whole animal and wasting as little as possible. It’s about valuing the life that was raised, the time and care that went into it, and the nutrition that's available in every single part—from wings to liver to bones. Whether you're new to pasture-raised poultry or a seasoned home cook looking to get more from your whole bird, this guide will walk you through how to use every cut of a chicken, nose to tail.

Whole Chicken

The whole bird is the most versatile and cost effective way to buy chicken from our farm store. We typically get at least 3 meals, sometimes more depending on the size, out of a single bird. Roast it for a Sunday dinner, then pull off the leftover meat for meals all week—soups, protein packed salad, sandwiches, stir-fries, you name it. Save the bones for broth (more on that below). 

Recipe idea: Slow-Roasted Garlic Herb Chicken with Root Veggies. Slow & steady wins the race when it comes to a whole chicken & I promise it is very hard to mess up. Put it on low in your crockpot in the morning & by the time that you get home from work it will be falling off of the bones. There are plenty of spice blends that you can use but there is nothing wrong with keeping it simple with a little salt, pepper & garlic. 

Boneless Skinless Breasts

I feel like you all know how to use these guys. Lean and quick to cook, these are perfect for busy weeknights & the cut that I reach for if I am in a big hurry. Pan-sear, grill, or bake them with your favorite seasonings. Because they’re from pasture-raised birds, they have way more flavor and don't quickly dry out. 

Try it in: Chicken Caesar Salad, Sheet Pan Fajitas, Pasta 

Skin-On Thighs & Drumsticks

These dark meat cuts are juicy, forgiving, and packed with flavor. Great for braising, baking, or grilling. Thighs and drumsticks together, which we call leg quarters, are farmer's choice at Hidden Creek. We reach for this cut time & time again. The kids fight over the drumsticks & the adults enjoy tender thighs. It seems like no matter how many of them I cook, we hardly have any leftovers by the time that the table has been cleared! 

Cooking tip: Leave the skin on for extra crisp and deeper flavor. I was taught by a chef to pull the chicken out of the fridge & salt the skin for an hour before cooking. This makes a crispy and delicious 'crust' on your meat that you won't be able to keep your hands out of. Pan fry, skin side down, in a few tablespoons of tallow. Perfect every time. 

Try it in: Crispy Baked Chicken Thighs, Honey Garlic Drumsticks

Chicken Wings

Wings have become a Friday night staple in our house because not only do the adults love them, so do the kids. Perfect for game day or a snacky Friday night dinner, wings are fun and full of flavor. Fry them, bake them, grill them or even  toss them in your air fryer. If you're planning on tossing in sauce once they are cooked, salt & pepper are the only seasonings that you need for cooking BUT Gold Label Musket Powder (which we sell in store) takes them to an out of this world level. 

Flavor ideas: Buffalo, Garlic Parmesan, Honey BBQ

Chicken Tenders (Tenderloins)

Let's clear something up - the "chicken tenders" in the freezer section are not the same as actual chicken tenderloins from one of our birds. Typical frozen chicken tenders found in most stores & fry joints are often processed, chopped & formed meat - coated in breading and flash fried before freezing. While they look convenient, they're typically packed with unnecessary ingredients and preservatives. The chicken tenderloin that we sell is the natural strip of muscle located just beneath  the breast and 100% chicken. They are thin, super tender & perfect for quick meals or kid friendly dinners. 

Try it in: Chicken Strips, Stir Fry, Tacos, Salad Toppers + create a cleaner chicken tender for your family by lightly breading & pan frying in tallow for a quick meal that the kids will love.  

Chicken Liver

A nutrient-dense superfood that packs a serious punch in an affordable package. Liver is rich in iron, B12, and flavor. It's also rich in choline, which supports liver function and helps the body detox naturally. Use it to make a creamy pate, fry with onions, or hide it in meatballs for a nutrient boost. If the taste is too strong for you or your kids, try mixing small amounts into ground meat like burgers, tacos or meatballs. You'll get all of the benefits without the intense flavor. 

Try it in: Chicken Liver Pate, Dirty Rice

Chicken Hearts & Gizzards

Two underrated powerhouses when it comes to nutrition. Lean & high quality protein + they are super affordable, packed with nutrients & surprisingly delicious when prepared right. Taking a CoQ10 supplement? Make your own with chicken hearts and gizzards! If your supplement cabinet it over flowing but you aren't seeing the results that you are looking for - maybe try adding these to your diet. 

Try it in: Gizzard Gravy, Grilled Heart Skewers, Soup Additions 

Chicken Necks, Backs & Feet

Three of the most overlooked but ultra functional parts of the chicken are necks, backs & feet (or "paws"). These "odd bits" are collagen gold. My favorite way to utilize them is in a stock pot for an ultra-rich, gelatin-packed stock. Chicken feet are the most collagen rich part of the bird - which is essential for gut lining repair, skin elasticity, and joint health. Pro tip - roast before simmering & you will unleash so much bonus flavor. Once my broth is made & canned, I can easily add it to soup bases, sauces, stews + sip on it throughout the day when I am feeling like I need a boost in minerals. 

Try it in: Nourishing Bone Broth, Homemade Ramen

💪 Pro Tip 

No matter what I am cooking up, if it has a bone, it gets saved. A gallon sized freezer bag pays rent in our freezer and gets new tenants throughout the week. Whether it's leftover drumsticks, a whole bird carcass, or picked wings - the bones get put inside of the bag. Once it's full (I typically aim to have two bags full before taking the time to make broth) it's time to simmer. You get all of the seasonings and flavors from the previous meals while also repurposing the bones that otherwise seemed useless. True bone broth should simmer a minimum of twelve hours but I prefer to aim for eighteen for best results. 

Using the whole chicken not only stretches your dollar, it nourishes your family more fully and honors the animal that we worked hard to raise. Whether you’re a nose-to-tail newbie or already embracing the whole bird, there’s always a new way to turn every part into something delicious & practical. 

Have a favorite way to use the less-loved cuts? Drop it in the comments and let’s swap ideas!