We processed three of our Freedom Rangers on Saturday. It went much better than we anticipated and we feel ready to do the rest (23) in a few weeks. So now I need to cook them...I have never cooked pastured meat before, and I want it to be the best it can be. Each bird is about four pounds. I was thinking of doing one on the grill rotisserie, but I want to do the other two differently. We are going to have kind of a feast of celebration with some family members. One of the three is skinned since our scalding thermometer went haywire on us. I thought of cutting that one into pieces and doing some kind of slow-simmered saucy chicken. Maybe roast the other one in the oven? Anyone have any tips and/or favorite recipes from the recipe section to point out? Since I know next to nothing about pastured poultry cooking, even the simplest tips would be much appreciated!