Slow-Roasted Whole Guinea Hen

Corinne Kocher

White Oak Pastures’ guineas live unconfined on pasture, hunting, pecking, scratching, and dust bathing. This leads to stronger, healthier, and, in our opinion, tastier birds. It also means these birds use their muscles, which should be taken into consideration when cooking a pasture raised animal. Applying some of the same principles for preparing grassfed beef, such as marinating or seasoning one to two days in advance, can help tenderize those more active muscle fibers.

Roasted Canoe Marrow Bones

White Oak Pastures Team

This is a supple and deliciously elegant treat. The Marrow has an amazing umami flavor that is rich and delicate. Some marrow is actually good for you, but like all things: everything in moderation – even moderation!

Pastured Poultry Bone Broth

Jenni Harris

This is a great way to utilize all of the animal. We take leftover meat trimmings, bones, and any other scraps to make this flavor rich broth. This broth once finished can be used to add more flavor, as well as nutrition to soups and gravies, or you can add some fresh herbs and spices to make a warm,  mineral rich tonic. You can substitute any poultry species for this broth or use a combination. My top three are chicken, guinea and turkey.

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Tallow Be Thy Name is a new non-dairy butter substitute made from grassfed beef tallow.
Bacon-wrapped Pasture-Raised Chicken Legs and Smoked Sugar-Free Bacon


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