What you’re getting
Whole, pasture-raised chicken without giblets.
Approx. 4.5 - 6 lb.
Raw. Frozen. Keep frozen or refrigerated.
Cooking tips
The
humble whole chicken. Juicy dark meat, tender white meat, crispy
skin—not to mention the beautiful bones you’ll have to make your
own nutrient-rich bone broth. You can roast it, simmer it, grill it,
fry it, smoke it; you can make chicken salad, casseroles, tacos,
soups, pastas, wraps—if you have a whole chicken, you have endless
possibilities. Here’s a start: thaw the chicken in the
refrigerator, then pat dry with paper towels and rub generously with
salt and pepper. Leave uncovered in the refrigerator for 12-24 hours.
Then let it come to room temperature, stuff the inside with lemon
halves, garlic cloves, and herbs, and
roast at 400 degrees. Start checking the internal temperature of the
thigh at about 1.5 hours, looking for barely below 165 degrees. Once
done, let rest uncovered for about 10 minutes before serving.
Recipes
Air Fryer Whole Chicken {Beginner Recipe} | Spend With Pennies
Slow Cooker Whole Chicken Soup Recipe (Hearty) | The Kitchn
Whole Coconut Curry Chicken | The Modern Proper
Spatchcocked Grilled Chicken | The Modern Proper
How we raise our chickens
Chickens have a superpower: turning weeds and bugs into delicious, nutritious meat. We rotate our birds frequently to fresh ground, where they excitedly chase bugs and strip plants down to the stem. We also offer them a natural peanut-meal based feed mix and, of course, never give them antibiotics or any other pharmaceuticals. For more information about our farm’s practices, check out Our Standards.