Whole Chicken
This pasture-raised whole chicken comes from birds that foraged outdoors in fresh air and sunlight on a non-GMO diet, with no antibiotics or growth hormones. A whole bird gives you the best of everything—tender breast, rich dark meat, and plenty of leftovers—perfect for a Sunday roast, meal prepping for the week, plus making a deeply flavorful stock with the carcass.
Vacuum sealed & frozen.
Pat the chicken dry, rub it with salt, pepper, and a little oil or softened butter, then tuck a halved lemon and a few garlic cloves inside. Roast at 425°F for about 60–75 minutes, until the juices run clear and the skin is crisp. Let it rest 10–15 minutes before carving, and save the carcass for a pot of stock.