Seasonal Availability Only! Reserve Yours Today!
Available for deilvery or pickup July 2023!
$229.99 – $449.99
Wondering how grandma’s mouthwatering chicken was out of this world? Well, it’s time to switch to our chicken, which is incredibly unique and rich in flavor! Our poultry is made from a slow-growing meat breed, resulting in more quantity of leg and thigh meat in contrast to the usual fare. And don’t worry, we’ve got you covered with plenty of breast meat too! Our chickens love to forage, giving them an excellent taste from outdoor living. The best part? Our chicken can withstand both low and high heat, ensuring perfect results whether you are roasting, baking, grilling, smoking, or frying. Savor the goodness of our pasture raised chicken today!
- Whole Chicken-
- spatchcock (butterflied)
- Slow-growth meat breed
- Raised on pasture
- Moved daily to fresh ground
- Supplemented with Certified Organic Soy-Free Feed
Whole Chicken -Spatchcock
- Backboned removed and frozen flat
- Butterflied for easy storage and even cooking.
- Stacks in the freezer! Storing multiple birds is simple!
- Great for roasting, grilling & frying! Just add your seasoning! * Backbone included for healthy broth
Whole Chicken- Traditional
- Whole Chicken, frozen
What cuts can I get from a whole chicken?
Cuts Per Chicken
- 2 breasts
- 2 breast tenderloins
- 2 wings (wings and drummets)
- 2 thighs
- 2 legs
- 1 Backbone & neck (makes great stock!)
More About Your Chicken
Slow growing broiler (meat) breeds take longer to reach maturity than a conventional meat breed. Because of this, they experience less health issues and are heartier in an outdoor and pasture environment. They move around and forage producing a flavorful meat. Extra scratching foraging yields considerably more leg and thigh than a conventional meat breed and there is still plenty of breast meat to go around.
High temperature cooking will result in a nice crispy skin and low temperature cooking will result in meat that is more tender. They work great for roasting, baking, grilling, smoking, and frying.
Click here to see how we roast a spatchcocked chicken!